There. I said it. I like screw tops. I like cork, too. Actually, it's the stuff in the bottle that I like the most.... funny thing though - the wine doesn't last, the screw top - along with the bottle get tossed.... but, I SAVE CORKS!!!
My goal is to make a coffee table with a sheet of glass over the corks - neatly arranged with the winery name facing up... I don't know if this is bragging about all of the different wines I've tasted or if it's confessing to how much alcohol I've consumed.
The timeline for my cork collection is not up for discussion.
That said, I like corks - I like the way they look - I'm still trying to figure out how those little logos get printed on them and why some corks are harder to put back into the bottle than others.... before drinking wine, I thought cork was cork.
Now, after this little discourse on how much I like cork.... unscrewing a cap, although not with the same kind of romantic element of anticipation as a cork, is simple and the wine gets out of the bottle faster.
Cheers!
Showing posts with label Corkage. Show all posts
Showing posts with label Corkage. Show all posts
Thursday, May 28, 2009
Thursday, April 30, 2009
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!
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!
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