New York Restaurants: A Wine Odyssey between 1865 and 1920

We examine the existence of wines in New York City restaurant menus over the period 1865-1920 for a sample of 850,000 restaurant menu items and 51,000 wines. Wine was already commonly present on menus in 1865, and its presence increased up until 1914 before dropping with the outbreak of WWI. Casual restaurants offered a narrower wine selection. Special menus displayed a significantly higher probability of containing wine but with a more limited choice indicating that wine was especially appreciated on special occasions. French wines, especially from Bordeaux and Champagne, were the most represented on menus followed by wines from Germany. The average selling price of a bottle of wine was around 40 USD in 2018 terms. Prices, however, fluctuated widely over time and wine type. Notably, American wines were about 50% cheaper than French or German wines.