handtomouth

I am a fan of BYO. Restaurateurs don’t like it because they make exorbitant mark-ups on wine and booze in general. But the truth is that it is only in cities that are close to wine regions that this is even considered normal. So perhaps we should think of it as a privilege? How much are you willing to pay for this privilege? I say R25 is fine, even R30 – that way everyone should be happy. The restaurant is paying for its “washing” and “stemware” costs (even though places that bleat tend not to have decent glasses, never mind a useful wine list). A place that is not obviously using wine as an easy cash-cow will more often encourage me to order from the list too… It always sparks debate, like this conversation on Vinography.