Send It Back

Colman Andrews’ Jan. 7 Notebook column related the woes of restaurant owners faced with losses caused by customers who return high-priced wines that they find unpalatable.

While Mr. Andrews’ sympathies lay with the restaurant owners, I suggest that some simple economic analysis would indicate that these customers may be doing us all a favor.

If restaurants experienced enough losses from overpriced, undrinkable wines carried to inflate their wine lists, they might consider getting rid of them. With less demand, prices in the wine market as a whole might come to more accurately reflect quality, rather than snob appeal. That would benefit not only the consumer but the members of the wine industry who try to promote quality products, rather than hype.

PHILIP EARLY

Fresno