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I once met a local winemaker from a tiny winery in a foreign country who was proud to say that their wine was being served a restaurant in the US. I asked them how much they thought the wine would be priced at given that it was their entry-level wine. The winemaker estimated $20-25. We looked it up--it was $60.

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That is standard restaurant markup over retail: 200-300%. So a $20 wine you get a wineshop should be priced $60-80 in a restaurant.

One secret is that most nicer restaurants allow you to bring your own wine, provided you pay a "corkage" fee of usually $10-40. So if the wine is say, $30 retail + $20 corkage, you are better off than paying $90-120 for the same bottle at the restaurant.

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