Wine Importer: “How come you’re charging €30 for my base budget bottle of Southern France red?”

Dublin Restaurateur: “Because we can”.

I’ve heard all the arguments. “We can’t charge what the food costs us to make so we have to jack the price of wine up to compensate” is a common theme. Yeah, right.

Amazing, too. How the recently imposed €1 extra tax on a bottle of wine get’s transposed to €3 when it gets to the customer.

As an ex-restaurateur my heart goes out to the guys who are struggling to keep body and soul together while providing value for money sustenance. But some people are really taking the piss.