ABSTRACT
Barrows notes a number of alternative approaches such as the sliding scale. This marks up less expensive wines more than more costly wines. This way reasonable margins are maintained on more expensive wines, whilst at the same time making them relatively more attractive to customers. In the case of one wine style - Champagne - such a system has been used for many years. Champagne has often been marked up using a lower percentage than that used for still wines because in restaurants with an otherwise modestly priced wine list, the high price of Champagne marked up at a flat rate can seem excessive, so restaurateurs have been more modest in their pricing.
