Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Champagne Endorsed by Restaurants


cabrales

Recommended Posts

Sherry Lehman, Madison Ave, had several interesting bottles of champagne on offer on my recent visit. There was a bottle under $30 that Alain Senderens at Lucas-Carton had endorsed, and the name of the bottle included L-C. Also, a rose. In addition, I noticed Daniel's house champagne on offer for less than $30. None of the bottles have yet been sampled. (Daniel's house red was also available at a very reasonable price.)

Link to comment
Share on other sites

I've had both the Lucas Carton and the Daniel cuvees, in fact I had the Daniel cuvee less than 48 hours ago. Neither was anything special and neither represented a better value than a generically labeled NV Brut. In addition, while you can buy a whole bottle of the Daniel cuvee for $29 you will pay $13 for a single flute at Daniel's restaurants. Now that's a markup!

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)

Link to comment
Share on other sites

My recollection is that a bottle is $65 at Cafe Boulud. That's just a bit more than twice the retail price. Probably not out of line and maybe lower than the two and a half to three times retail I sometimes find. My impression is that a restaurant tries to sell four glasses for the price of a bottle although they usually pour at least five from it, but there may be waste. Champange may get six flutes (or more?) from a bottle, but maybe more lost wine. The mark up on wine is high and there's usually a premium in ordering by the glass. I don't generally like ordering by the glass because the markup seems most noticeable. In fact 50% of retail bottle price is often what a glass of wine costs in a top restaurant--or am I mistaken? How does this relate to the WSJ article about it being cheaper to eat out than cook at home. Let's see, I had a glass of champagne at the restaurant, that would have cost twice as much at home. :biggrin:

Robert Buxbaum

WorldTable

Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.

My mailbox is full. You may contact me via worldtable.com.

Link to comment
Share on other sites

In fact 50% of retail bottle price is often what a glass of wine costs in a top restaurant--or am I mistaken?

Bux -

that's been my experience as well.

Do you have a sense of how the wholesale and retail prices relate in New York? For example, does that $30 bottle at Sherry-Lehman cost S-L $20, or $25 or $28? In NJ, the retail price for spirits may be as low as a penny over wholesale price.

I'm assuming the endorser gets some royalty from the sale, probably paid to an offshore intellectual property or royalty trust to keep it outside US taxation.

Thanks

Paul

Apparently it's easier still to dictate the conversation and in effect, kill the conversation.

rancho gordo

Link to comment
Share on other sites

×
×
  • Create New...