Winebid and K&L have very smooth auction operations, and you will get current market value for your collection. K&L tends to be a bit choosier though, depending on what you have for sale. As long as you have some things that the market is interested in, Winebid will likely take whatever you have.
Charlie is right, different auction sites are more suitable to different kinds of collections. Someone looking to sell wood cases of grand crus and first growths would probably choose a different site than someone to offload assorted $30-100 type bottles.
Can you describe roughly what you’re looking to sell? Number of bottles, types of wine, general value range, etc. Also where you live would probably be relevant.
I’ve used Spectrum Wine auctions, here in Orange County, just to send a couple cases at a time of assorted $30-120 type wines, and the process has been good. It’s probably similar to Winebid.
The good news for you (depending to a degree on what you are looking to sell) is that the overall auction market is very strong right now.
I started on this today by cherry picking through the cellar, price-checking on the Internet, and making a list of bottles that should do well, regardless of where I sell it. I already had an idea of which ones would end up on the list, but I was pleasantly surprised by a few that had crept up due to brand-affiliation.
Starting this way makes sense for me as I’ll likely have to choose between wine and big-ticket expenses down the line and lets me keep other wines I’m happy to drink later.
From what I’ve seen, Burgundy does well everywhere in general and Northern Rhone, particularly, at K&L. I would also take advantage of free intake shipping and local drop-off.
But then again, it’s not like people on the West Coast don’t use Winebid or other auction sites? Given K&L’s limited shipping practice, I would expect their bidding activities to be lower than other auction houses, but that doesn’t seem to be the case.
I’m curious if anyone here has ever sold to a restaurant with deep pockets. Considering the inflated margin many if not most restaurants charge for wine sales, it would seem that they would be in a position to pay more for desirable collections.