Recently I’ve noticed across-the-board obscene mark-ups on bottles of wine. For example, last week I enjoyed a simple California zinfandel at a local restaurant that was $45. When I went to get a bottle at my local retail... (13 replies, last updated by hquanshang December 17, 2008)

I understand that different companies can get vastly different deals on wine that may or may not be reflected in their offering price. The actual % markup a restaurant charges above what they paid for me doesn’t really... (45 replies, last updated by hotoynoodle April 2, 2007)

that as the price, the markup is just about expected. Re: young wines. Not sure you can blame the restaurant. I assume that previous vintages of the same wine have sold out and that the '06 will sell out before it’s... (8 replies, last updated by moh January 19, 2008)

a “deal” on the price, suggesting magnaminity by the owner or waiter. the go-go years of the 90’s saw two infamies: 200% —300% markups and the expansion of a scanadlous swindle regarding corkage fees in... (21 replies, last updated by Josh Mittleman March 5, 2002)

The general issue of wine markups isn’t a Manhattan-specific issue. If you’re looking to start a discussion of the issue at all restaurants, please repost on the Not About Food board. If you want to limit the... (9 replies, last updated by The Chowhound Team October 17, 2003)

I’ve always read that grocery store mark-ups are typically found between 5 and 20%. Lower on staples, higher on luxury items. (25 replies, last updated by toodie jane October 5, 2005)

at a specific restaurant, they will often cut a deal and drop the price accordingly for that account only. Note also that the markup for wines sold by the bottle is a different thing. As an aside, no wine is worth the BTG price... (8 replies, last updated by Shepherd B. Goode June 14, 2002)

Okay, so the average glass price is equal to the average wholesale price of the bottle. $8 a bottle wholesale, $11 a bottle retail, $8 a glass in the restaurant, $32 a bottle, Roughly 300% markup. What do you think is a reasonable... (7 replies, last updated by JudiAU October 24, 2002)

While I personally feel that anything more than 100% mark-up on retail – especially for wines 5 years old or less – is excessive, in the end it is the restaurants choice to set price and my choice to agree to those... (79 replies, last updated by bulavinaka October 10, 2009)

Citronelle has its own 200 to 300% markups on wine plus few bottles in the under $60 or so range for reds. In fact most are well over $100. I’ve found that most better restaurants have markups like this and, as you note,... (5 replies, last updated by Patrice April 17, 2002)

unfair it might be, a lower markup at a wine bar than I do at a restaurant. Best of luck in your venture! (10 replies, last updated by Head Gazelle October 21, 2002)

would be faster. There is also a way to import directly through the SAQ. Go to SAQ.com and click “private ordering” on the left side. This looks to be a much more expensive option (price in country of origin + duties +... (8 replies, last updated by carswell June 16, 2007)

I guess I’m not really that surprised. My s-i-l worked in retail for years and she told me the markup on [women’s] clothing is equally outrageous, especially since so much of it is mfr’d overseas where labor is... (6 replies, last updated by Scrapironchef June 26, 2007)

galore. I found certain points of interest like: —Restaurant markups and extra unexpected charges. —Substitution of food and ingredients; i.e., the menu says Chilean Sea Bass but the resto substitutes Patagonian... (20 replies, last updated by Mr Grub January 21, 2003)

for their section on restaurants: http://www.bolognadavivere.com/html/ristoranti.cfm I hope this is useful to you. I think it’s doubtful that restaurants recommended by Bolognese for Bolognese will be anything but excellent. Do... (4 replies, last updated by Joe May 26, 2001)