I still occasionally get the guest who will say, “I can buy this wine for half this price at the store.” Which is true, but it doesn’t come with a staff to serve it and a crew of chefs ready to cook you an incredible meal from a fully stocked kitchen. I wonder if the same people have ever priced grapes at the grocery store. If they want to get really serious about cutting out the mark up, that would be an even cheaper place to start. Better yet, if they buy seeded grapes they could plant the seeds and never have to pay for a bottle of wine again.
Most of you understand the absurdity of this logic. Those who do not understand have already stopped reading to go buy grapes. At each step along the process of making the bottle of wine the cost of goods and service, along with a healthy profit margin, are passed along to the next stage. From grape to cellar, farmers, vintners, bottlers, distributors, and restaurants all add to the price of the bottle in advance. There is one exception to this rule. The person who opens the bottle and pours it actually makes that wine less expensive. At the most basic level, the person who serves the wine pays for part of the bottle for you.
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