Ever worry you're being taken for a ride when it comes to buying Bordeaux or Burgundy in the restaurant? Try looking for the lesser-known appellations in these regions, says Decanter's chief restaurant reviewer, Fiona Beckett.
Avoiding over-priced Bordeaux and Burgundy on wine lists
Fiona Beckett, Decanter’s chief restaurant reviewer, replies:
Not always, fortunately! It depends on which appellation of wine you’re talking about – and which restaurant. There’s always a temptation for restaurants, particularly fine dining establishments in big cities like London and New York, to bump up the price of better-known appellations that diners will recognise, such as Chassagne-Montrachet, Chablis, St-Emilion and Margaux.
More modest restaurants and wine bars that pride themselves on their wine lists will often sell less well-known appellations such as Fixin, Rully, Côtes du Bourg or Moulis at a more reasonable price, especially if they offer wines by the glass.
Old-fashioned country pubs and restaurants often have some real gems.
Read more notes and queries every month in Decanter magazine. Subscribe to the latest issue here
Got a question for Decanter’s experts? Email us: firstname.lastname@example.org or using #askDecanter
More questions answered:
Does it keep Champagne sparkling...?
Sometimes the simplest methods are the best...
Tawny port — to decant or not? And when is it best enjoyed?
Don't panic, Gerard Basset OBE MW MS can explain...
Do smaller bubbles mean better Champagne...?
What is the best shaped glass to use for Riesling...?
Why do wines seem sweeter when younger...?