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Why You Should ALWAYS Plump For The Cheapest Wine

It's pretty standard practice that, when you're out in a restaurant or bar and ordering yourself a perfectly chilled glass of white or a deliciously warming carafe of red, you plump for the middle-of-the-road menu option.

Going for the cheapest - or the house - can make you look like a cheapskate, while there's always a niggling voice wondering why you should pay $15 for a version of something you'd be happy paying $5 for.

But your predictability is playing right into restaurant owners' hands, and man are they taking us for a ride; knowing that most patrons are going to go for the second or third option on the wine menu, wine directors and sommeliers will gleefully mark-up those ones the most.

"Knowing that it will sell swiftly, they may have slotted an overstocked bottle into the position on the list," sommelier Mark Oldman writes in his book How To Drink Like A Billionaire. "Even worse, he may have marked up this wine more than any other, making it potentially the worst value on the list.

"You are better served to order the cheapest wine, which diners often neglect out of fear or embarrassment and thus is often a better value.

"Just make sure you do so at a restaurant that cares about its wine, where even modestly priced wines are of admirable quality."

Which is basically saying that, casks/ goon bags aside, go for the $7 sav blanc at the bottle-o.

You deserve it.

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