tag:blogger.com,1999:blog-4632917762058918179.post5193637948301476347..comments2023-08-08T23:56:03.060+02:00Comments on Languedoc Wine: Wine in RestaurantsGrahamhttp://www.blogger.com/profile/11282937250538290233noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-4632917762058918179.post-73835524160087016882009-12-08T12:06:22.599+01:002009-12-08T12:06:22.599+01:00I just read this on another website. I don't ...I just read this on another website. I don't know if you syndicate the feed elsewhere or if it was somebody else. But my comments are the same: Very interesting point. There's a lot to be said for restaurateurs who are passionate enough to deliver the same quality experience year round no matter what season it is. And they do have quite a wine selection to work with :DRyan O'Vineyardshttps://www.blogger.com/profile/14170652889700085868noreply@blogger.comtag:blogger.com,1999:blog-4632917762058918179.post-47279369219961215972009-12-07T02:53:27.487+01:002009-12-07T02:53:27.487+01:00Lots of interesting thoughts, Graham, and lots of ...Lots of interesting thoughts, Graham, and lots of good advice too. Although I believe that restaurants in Languedoc should make a fairly decent profit on wine (as opposed to what I assume you mean by "profiteering") I am often disappointed at the very high mark-ups, which regularly seem to be 200-300% and often more. Its almost as bad as the UK!Leon Stolarskihttps://www.blogger.com/profile/05277390017788435310noreply@blogger.com