Chianti?

I do not begrudge a supplier(winery) or any enterprise between supplier and consumer making a fair profit but Ithink high restaurant mark ups especially when wholesale prices are reduced is counterproductive. Retailers & restaurants should pass some of the savings on to the customer. High restaurant markups & artificial minimums make wine an optional experience for patrons. Lower the prices to double retail or less and you'll have more interest. I don't order wine as a rule when I'm being gouged.

I recall in my retail days people asking me to pick out a wine for a prime rib or steak dinner and showing a decent Bordeaux which in the mid 1980 sold for $20. Most of the time the customer usually a wife would say "I can't spend that much on a wine" and I'd ask how much the food cost and the cost of dinner was $50-$100. Then I'd ask if she would buy a lesser cut of meat. Finally I tell them, if you have food of very good quality shouldn't the wine be of the same quality---9 times out of 10, the customer would buy a $15-$25 bottle or send the husband in, so its on him. Almost always, one of the couple would come back and order the same or something a bit better.

Dodos who stick a tastevin round their neck and correct mistakes in pronunciations and sneer at a customer lose that customer.(Well yes a chenin blanc would be adequate and perhaps interesting with your salmon although you might try something drier and it is chenin blanc not chino blanc.)

The mantra should be there's a wine for every occasion and you only have to please yourself, not the waiter, salesperson or your Uncle Felix---its the "try it you'll like it school of selling"

Whenever I called on an account and the buyer asked about the ph or what theBrix was at harvest, Id say "Enough" and then get out my technical sheet with all the info the cork-dork could think of.