How to waive Corkage fees

This is a pet peeve of many who bring their own bottles of wine to a restaurant. Most that I know would agree that a nominal amount is fair for corkage... nominal being somewhere at or under $15... although there are places that charge as little as $5.

I don't have a problem paying corkage... until it starts reaching the $20/25/30 range. At this point, it's almost better just to buy a couple of glasses. Of course, it depends on your budget, the overall experience (i.e. special money-is-no-object occasion).

However, as a habitual bringer of my own bottles, here's some of the things I've learned.

1. Many restaurants will, out of courtesy, waive the corkage if you call them in advance. If you use a website such as http://www.opentable.com/ for your reservations, you can place the request in the notes section just prior to confirming your reservation.
2. It's a good idea to bring a bottle that the restaurant does NOT have on their lists. Many restaurants post their wine lists on the web and some will even be glad to tell you if a particular wine is on their list if you call them.
3. Share your wine. If you're going to bring your own bottle, especially one that isn't on the list, I find that sharing a taste with the sommelier and/or manager is not only polite, but can sometimes result in and unexpected and pleasurable short conversation about the wine. In two cases, the sommelier went back into his cellar and brought out some special tastes of wine to reciprocate!!! In one of those cases, it turned out that the folks at the table next to us owned a winery and, the next thing you know, we had quite a little impromptu party going on. You never know.
4. Show appreciation. If the restaurant waives the corkage, add an additional 5-10% onto the tip. Sometimes, I've brought in a 2nd bottle and have given it to the manager or sommelier (whoever was serving us) to thank them for their hospitality. If it's one of your favorite restaurants, this can help build an ongoing relationship that elevates the dining experience to a new level.

If all else fails, pay the corkage or just order a bottle from the restaurant - preferably something you've never had before. This is sometimes a good way to invest in your ever-increasing appreciation of wine while pairing it with the food.

Cheers!

Justin Isosceles

At some point, there may be several posts on this wine. It all started sometime around 2000/2001 at Mortons Steakhouse in Santa Ana, CA. My steak was overcooked (a rare problem at Morton's) whereby the manager J.C. Crow hospitably replaced it with one cooked to perfection.... for good measure, he offered a complimentary glass of wine - his recommendaion: 1997 Justin Isosceles.

WOW.

I was simply blown away... for my taste buds had not encountered such a wine before... even though we were enjoying a nice bottle of 1994 Heitz Bella Oaks Cabernet at the time, the Justin was a very distinct and complex wine. It worked especially well with the amazing Cajun Rib eye I was chowing down on.

Over the years, I've had to good pleasure to visit the Justin winery many times and have collected a 6-year vertical of Isosceles, including the just-released (pun intended) 2006 - a very fruit-forward - ala Paso Robles - and hearty Bordeaux blend.

Not sure where to wind this up except Isosceles is one of my favorite wines. Each vintage is consistently good but also slightly unique. Great job, Justin!

A Rose is a Rose is A Rose.... ???

Okay, let's see... Opened a bottle of 2007 Angoves Nine Vines Rose last night... and, well, it was just okay... a bit unbalanced... some strawberry-like fruit but too much acidity to just sip... maybe some kung pao chicken would have helped....

Anyway, this got me thinking about Rose's. I never thought I would like them until I visited the Archery Summit winery in Oregon a couple of years ago. They poured a tasting of their Pinot Rose.... wow! This was a delicious wine... not wimpy... hell, wasn't even ashamed to admit that I liked it to my beer-guzzling friend who was courteous enough to show me around the valley.

Since then, I've tried a few more Rose's that I really enjoyed... L'Aventure, Beckmen, and one from Tobin James in paso... a Syrah Rose! Check 'em out. Just don't invite your NFL-fan-friends over to share it with you unless you've got some spicy kabob's to go along with it.

Sea Smoke

About 4 years ago, after watching the movie "Sideways" (again) I noticed one of the bottles featured prominently in the film was a bottle of Sea Smoke Pinot Noir while the characters dined at the Los Olivos Cafe (just ate there 2 days ago... great place). At that point, I read some reviews on their wine and the comments were nothing short of stellar.... I found their website and signed up. The first 2 years, I didn't buy - too expensive, pure and simple. However, while visiting the Willamette Valley in Oregon in May 2007, I was speaking with one of the folks at the Archery Summit winery and I happened to mention my most recent Sea Smoke allotment and that I was unsure of whether or not to.... and she cut me off and said "Buy It". She then said that, if I wanted, she'd buy it from me.

Okay, I took her advice and haven't looked back. The Sea Smoke wines are flat out Delicious. I'm trying to be patient with a couple of the bottles... still have one 2005 (Botella, I think) and two from 2006 (Southing and Ten). Just ordered the 2007 a couple of weeks ago. I can't say enough about Sea Smoke... it's flat out phenomenal.... like my acquaintance in Oregon said, if you can get it...."Buy It".

Mollydooker and the Rolling Stones..

Okay.... we return from Fess Parker (see previous blog) last night and grill up some burgers.... and open a bottle of 2007 Mollydooker The Boxer Shiraz.... then put on the Scorcese documentary on the Rolling Stones "Shine A Light".... and rock out. Damn, Jagger is amazing. Well, the whole band is really amazing... great players... I don't really care if they're old.... doesn't matter any more than it matters that BB King is old. For perspective, we kept drinking and put on, from 1968 - The Rolling Stones Rock'n Roll Circus.... then from 1969... Gimme Shelter.... then a bootleg of the 1972 film Ladies and Gentlemen the Rolling Stones....

By this time, the bottle was gone.... and the rock'n roll, whether in its' youth or at it's aged and ragged glory, was delicous!

Fess Parker.... yeah buddy!

Hi. Today, I visited the Fess Parker Winery - north of Santa Barbara... south of Paso Robles... in a beautiful valley... aw, hell. Who cares.

I tried the following wines... 2006 Chardonnay (can't remember if it was Ashley's or SB County).. .and it was simply delicous.... nice fruit... apple, pear... nice lemonade-like finish... just enough acidity and sugar to balance.... 2007 Viognier... damn, if it wasn't warmer - I'd have drunk the whole bottle with some bbq chicken and some grilled corn on the cob.... the 2006 Pinot Noir Clone 115 is great... really earthy tones... mushroom and dried cherries anyone? The 2006 Pinot Noir Bien Nacido in contrast is a bit brither than the 115 but has all the depth and drinkability of any pinot I've tasted in the last 12 months.... We finished with the 2005 Big Easy Syrah... peppery... blackberry-ey.... yeah, I said blackberry-ey... like dumb and dummer-er.... but much better and more intelligent.... gee.. where was I???

go... drink.. have a picnic on the fantastic grounds that, if it were my front yard, I'd never leave.

Denner Vineyards in Paso Robles

Okay. Nobody pays me to say this, but I love Denner wines. I just opened a bottle of their 2007 Viognier and it was spectacular.... tasted like - well, fruit... peaches, maybe some nectarine, nice acidity... didn't even have it with food... but that's not all... the Denner Syrah from 06 is really wonderful - balanced - white peppery and blackberrish... (how's that for a word)... of course, I also recommend their Ditch Digger and Dirt Worshiper... great with steak... damn, I love a good steak... oh, and their Zinfandel. I've had the 05, and 06, and I can hardly wait to taste the 07. Paso Robles is the perfect breeding ground for Zin and Denner does a fine job of producing a silky smooth, somewhat spicey - cinnamon, clove, and nutmet anyone?

Just buy it.

Columbia Crest Wines

I'm a big fan of Columbia Crest wines.... I challenge you to find another winery that is as consistent in the price range of their Grand Estates wines that not only drink well upon release but actually, in cases such as their Cabernet and Merlot, age very nicely over 2-3 years. Case in point, the 2004 Grand Estates Merlot is one that I bought quite a bit of back in 2006/2007.... I opened my last bottle on Sunday - Apr 19 - and it was simply delicious. It was full of berries, it was soft, and bold enough to go with our pizza and cheese/crackers snacks.

The 2005 and 2006 releases of their Shiraz, Cabernet and Merlot are just as good.... in fact, the 2006 Cabernet almost tastes like candy.... is that butterscotch or caramel? Not sure which but it's freaking great!

These are great everyday wines while those Lewis and Mondavi Reserve Cabs sit in the cellar.

Australian Shiraz

Okay, I'm hooked on Aussie Shiraz.... pure and simple. First off, I'm not completely sold on the idea that these are not subtle wines.... yeah, lots of fruit bombs in here, but some are very complex and even get better a day or two after bottle opening (if you can wait that long). Some of my recent favorites are the 2007 Mollydooker Boxer, the 2006 3 Rings Barossa, and The 2006 Revolution. And the prices... well, hard to beat for the wine value. If you're looking for great, fruit forward, bold and expressive Shiraz.... take a trip to the Australian section of your favorite wine store and buy 'em up.