Contrary to popular belief, the wines one or two above the cheapest at a restaurant is no more likely to be of better quality or value than the lowest priced glass or bottle on the list, according to sommelier Mark Oldman.
He says restaurants know diners will often opt for one above the cheapest, and will place wines with higher mark-ups in these coveted slots.
'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,' Oldman writes in his book How to Drink Like a Billionaire.
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