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Castello di Amorosa

Mary Davidek
 
February 21, 2013 | Mary Davidek

Corkage Fees and BYOB – Part 1

BYOB = Bring Your Own Bottle
Corkage Fee = the fee charged to open and serve a bottle of wine not purchased at the dining establishment


Every restaurant has restrictions and specifications which are said to cover the cost of opening a bottle, providing stemware, and serving the wine.  Realistically, a corkage fee is charged to cover lost revenue.  I am unabashedly a self-professed BYOB junkie; a dedicated corkage hound ……and I go to extremes in my pursuit.  Here are a few situations I have encountered and simple resolutions which may help in your quest.


1.  Call the restaurant or check their website prior to your reservation as fees and restrictions vary.  Some restaurants may impose a 1-bottle limit and others may have more tempting ways to capture your attention.   A growing trend; restaurants charge a fee but will comp it one for one, for every bottle purchased.  For example, restaurant “X” charged $25 corkage.  I brought in a bottle of Castello di Amorosa Cabernet Sauvignon.  From the restaurant wine list I selected a bottle of Sauvignon Blanc to enjoy with apps.  I love a zippy Sauvignon Blanc with bruschetta and goat cheese on a warm baguette; sublime.  The bottle I purchased was $28.  That’s right, the corkage fee for my Castello di Amorosa bottle was waived.  This is clearly a win-win.  Typically I bring in a red and purchase a white from the list as even the grandest wine menu offers a tasty and affordable white wine.


2.  A common and reasonable request;  the bottle you bring in cannot be available for purchase on the existing wine list.  To ensure your selection for carry-in is acceptable, browse the wine list on-line or request a fax or emailed copy prior to your planned visit.  Here is my fool-proof solution.  Bring in wine from a winery that does not distribute.  This is becoming easier as more small and mid-sized wineries are opting for direct-to –consumer sales only.  Castello di Amorosa  wines have been a fixture on my restaurant outings for this very reason.  Restaurant wine lists change weekly and this takes the guess work out of it.


3. Prepare your bottles.  If you want a chilled bottle of bubbly with your Dungeness crab; chill it.  If you are bringing a Napa Cab with a little age on it, stand it up for a few hours prior to leaving which allows sediment to collect at the bottom.


4. I have seen bottles transported in everything from a paper shopping tote to a plastic grocery bag.  My advice; invest in a respectable wine carrier.  From leather totes to canvas carrying bags to decorative wine boxes – your wine should travel in style.

Good news for us food and wine lovers, corkage and BYOB is becoming an accepted standard.  Restaurant owners are adopting more favorable corkage policies as a marketing tool. 


Stay tuned……Part 2 coming up.

Cheers!
Mary Davidek C. S. , C.S.W.
 

Time Posted: Feb 21, 2013 at 5:12 PM
Mary Davidek
 
February 11, 2013 | Mary Davidek

Perfect Pairings Dynamic Duo

The first time I saw the man who would eventually become my husband I was dumb-struck (quite a confession those who know me will attest).  Just my type; tall, dark (it was summer), and handsome.  After a chat over a glass of vino (what else?), I made the fatal mistake of telling him I thought he was smarter than I was.  I say fatal mistake as it is now 24 years later and he won’t let me forget that statement. 


Our friends often tell us they have never met 2 people more suited for each other, meant to be together.  Better together as 1 than separate as 2.  Like peanut butter and jelly, milk and cookies, peas and carrots……it just works.


Perfect pairings certainly enhance and intensify and one thing which is singularly good, but with food and wine, perfect pairings take on a new meaning.  If you have ever been on the Royal Pairing Tour at Castello di Amorosa you may have experienced a few of these perfect pairings.  A rich pate’ with Castello’s award winning Il Passito comes to mind.  Sommeliers agree this match is perfection.  Popular wine writer Karen Macneil says “this luxurious pairing comes perilously close to maxing out the human tolerance for pleasure”.  An endorsement like that certainly piques the imagination.  But, must perfect pairings always be so lofty, and quite candidly, so costly to be perfect?  Does perfection have a price?  A rule of thumb, pair rich with rich and humble with humble.  One of my affordable favorites, a simple roast chicken (any grocery store’s rotisserie is fine), and a bottle of Pinot Noir.  The rustic flavors of a simple roast chicken, a loaf of crusty bread and the earthy tones of Pinot Noir are magical together.  When selecting your pinot go for light and fruity bottlings from Sonoma.  For my dollar Castello’s Los Carneros Pinot Noir is the perfect choice with a hit of clove balanced with bright fruit.  This Valentine’s Day, a day dedicated to perfect pairings, celebrate this dynamic duo with your honey.  Light a couple of candles, put in your favorite music, pour a couple glasses of vino and relax.
Throughout the year, connect with your inner match-maker; go forth and discover new and exciting pairings.


And remember, perfection is in the eyes of the beholder……


Cheers and Happy Valentine’s Day


Mary Davidek C.S., C.S.W

Time Posted: Feb 11, 2013 at 3:56 PM
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