As wine enthusiasts and gourmands alike know, the right bottle can significantly enhance a dining experience. While many restaurants offer extensive wine lists, sometimes you may wish to bring a particular vintage from your own collection. This is where the concept of Bring Your Own Bottle (BYOB) comes into play.

However, bringing your own bottle to a restaurant isn&#39;t as simple as just walking in with it under your arm. There are certain etiquettes that need to be followed &ndash; after all, you wouldn&rsquo;t walk into an eatery carrying your own chicken! Here&rsquo;s everything you need to know about making the most out of BYOB while respecting both restaurant policies and good manners.

1. Call Ahead or Check Corkage Policies:

Before planning on bringing your own bottle, call ahead or check online if the restaurant allows it at all. Many establishments have their corkage policy listed on their website; also check the CorkRules app as we&rsquo;ve begun collecting that information.

2. Understand What Corkage Entails:

Corkage refers to the fee charged by restaurants when guests bring their own wine bottles instead of purchasing from them directly - essentially charging for opening and serving someone else&#39;s beverage within their establishment.

This cost varies widely depending upon location and type of venue but typically ranges between $10-$75 per bottle.

3. Look at Wine List Beforehand:

One unwritten rule about BYOB is not bringing something already available on the restaurant&#39;s menu &ndash; this can be perceived as disrespectful towards their curated selection.

Therefore always look over an establishment&rsquo;s wine list before deciding what you will carry along. If the wine you are brought is on the list, buy the wine from the restaurant.

4. The Age Factor Matters:

Typically older wines which have been aged appropriately are preferred when opting for BYOB because they might not be readily available in most restaurants due its high storage costs involved in ageing wines properly.

5. Bring a Bottle, Buy a Bottle:

A polite way to approach BYOB is by also purchasing a bottle from the restaurant&#39;s list. This not only supports their business but can lead to an exciting opportunity for pairing different wines with your meal. You could also consider pre/post cocktails as well.

6. Don&rsquo;t Bring Cheap Wine:

While there&rsquo;s no need to break the bank, it&rsquo;s generally considered bad form to bring very cheap wine when opting for BYOB. The idea behind bringing your own bottle is usually about sharing something special that isn&#39;t readily available in most restaurants.

7. Share Your Wine:

If you have brought along an exceptional or unusual vintage, consider offering a taste of it to the sommelier or chef if they are interested. They will appreciate this gesture and may even provide additional insights into its characteristics.

8. Tip Generously:

When calculating gratuity at the end of your meal, be sure to tip as though you had purchased the wine directly from them assuming service was good. After all, staff still took time and effort serving and attending on your brought beverage just like any other drink ordered off their menu.

&nbsp;

BYOB offers patrons an avenue through which they can personalize their dining experience while enjoying some of their favorite vintages in new settings. However remember - with privilege comes responsibility; therefore always ensure that you&#39;re being respectful towards both establishment policies and general etiquette when deciding on bringing along your own bottle! #drinkwhatyoulove

As wine enthusiasts and gourmands alike know, the right bottle can significantly enhance a dining experience. While many restaurants offer extensive wine lists, sometimes you may wish to bring a particular vintage from your own collection. This is where the concept of Bring Your Own Bottle (BYOB) comes into play.

The Art of BYOB (Bring Your Own Bottle) to Restaurants: Etiquette, Tips and Guidelines

Wines from grapes grown in higher altitude areas with cooler climate has become quite the trend recently. This specific growing environment gives intense flavor but elegance and freshness to the final wines. To highlight and champion these conditions more and more winemakers are starting to use alto as a marketing and labelling term to show their grapes were grown in high altitude vineyards.

Decoding the wine label: Alto

Brut is a word often seen on labels for different kinds of sparkling wine. As you may have discovered when drinking these wines, it indicates that the wine is dry, meaning there is no perceived sweetness in the wine. But how about Extra Brut or Dry, what do they mean and are they the same as Brut?

Decoding the wine label: Brut

Semi-sweet Riesling, a type of wine falling out of style. It’s a shame, since these wines are perfect to pair with flavorful cuisines like Asian or Mexican, or simply drink as they come under the summer sun. The higher level of sugar left in the wine also means that the alcoholic fermentation was stopped before finishing, providing a wine with lower alcohol level and therefor easier grabbing a second glass of.

Decoding the wine label: Spätlese

Have you ever heard the word Xinomavro? Most have not. It is however a word on many sommeliers’ lips today, as it happens to be considered the grape variety with the highest quality in Greece, and one that is trending at the moment. The fact that Greece have been making wine for a long time comes as no surprise, but they have never exported an amount to make sure wine lovers around the globe tried it. With the growing wine tourism many have discovered these wines and are serving them in wine bars and restaurants in many countries today.

Decoding the wine label: Xinomavro

Chianti Classico, Valpolicella Classico, Soave Classico… Why do all these Italian wine regions have the Classico addendum and what does it mean? What is the difference for wines labeled as Classico?

Classico is a wine term in Italy seen on a few wine labels and it indicates that the wine’s from the historic center of the region, the heart. Using Chianti and Chianti Classico and their Sangiovese-based red wines as an example, Chianti is a rather large wine district within the Tuscany region. Chianti Classico is located withing Chianti as the central part and the one that originally existed. Back then this smaller region was actually called Chianti, but as the region grew the quality of the wine plummeted and the well-known characteristics of these red wines were watered down. The reputation took a hit and sales diminished. Eventually this led to the creation of Chianti Classico, which would be drawn from the original Chianti borders to recover the typicity of these wines. Today the quality of both Chianti and Chianti Classico have risen a lot due to modern techniques and knowledge about pruning, planting and temperature control in the winery.

Decoding the wine label: Classico

In the rarefied world of fine wine, where bottles can command prices equivalent to luxury cars, authenticity is everything. Laurent Ponsot's gripping memoir "FBI: Fake Bottle Investigation" reads more like a high-stakes thriller than a traditional wine book, chronicling his relentless pursuit of one of the wine world's most infamous counterfeiters, Rudy Kurniawan.

From Burgundy's Vineyards to the FBI's Most Wanted: A Winemaker's Quest for Justice

Chablis – one of the more popular styles of wine today and a region known by many. Most are familiar with the word Chablis and the light, fresh white wine with a touch of minerality it brings. Even though it’s a renowned wine, few knows what it really is.

Decoding the wine label: Chablis

Many grape varieties around the world of wine have names local to the region or country they’re grown in, even though they’re exactly the same. The most famous example would be Syrah in France where the same grape is named Shiraz in Australia. Another variety with two names is Pinot Grigio, or Pinot Gris.

Decoding the wine label: Pinot Grigio

Have you ever seen the term sur lie on a wine label? It’s not a grape and not a wine region, but a winemaking method used to give certain styles of white wine a rounder texture and a more complex flavor profile.

Decoding the wine label: Sur lie

Michaela Quinlan

Tiny's

Tiny&#39;s

RT: Hello and Welcome to CorkRules!&nbsp;

A podcast where, in each episode,&nbsp;we will review a Wine List from your favorite restaurants. I&rsquo;m your host Robert Tas along with Michaela Quinlan, certified sommelier.

Hello Michaela,&nbsp;it&rsquo;s great to be back together for another episode.

MQ: Hi Robert!

&nbsp;

RT:

Before we jump in, let&rsquo;s talk about CorkRules.

We created CorkRules to demystify wine lists because we know from experience, that sometimes when we get that list handed to us, well&hellip; it can be intimidating, and even a little daunting.

Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top.

RT:&nbsp;So, sit back and listen as we review your favorite wine list.

RT: Today we are talking about Tiny&rsquo;s. This family run, neighborhood spot located in the heart of Tribeca features classic American fare and stand-out seafood dishes. When you are in the neighborhood, you can&rsquo;t miss Tiny&rsquo;s in the pink townhouse.

Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: Tiny&rsquo;s curated wine list features several standouts, and hopefully new favorites, to pair with their incredible menu.

RT: That&rsquo;s really great, as you looked at the list did you see anything jump out at you?

MQ: The first wine that caught my eye was the 2019 Vignai da Duline, Friulano from Friuli, Italy. Friulano is a dry white wine from Northern Italy and is an excellent aperitif or perfect pairing with any shellfish or seafood. Similar in style to Sauvignon Blanc with citrus and grapefruit, the Friulano also features notes of pear and ripe peach with a mineral finish.

RT: That&rsquo;s a great start. Did any red wine jump out at you?

MQ: Staying in Italy, another to consider would be the 2018 Rosso Della Motta, nebbiolo from the Piemonte region. With balanced flavors and aromas of ripe red cherries, raspberries, leather and oak, this Nebbiolo is a stand-out pairing for pastas and meat sauces.

RT: That is for sure unique.

So, Michaela, their list seems to have lots of range but was there anything that you would say is a &ldquo;must-try&rdquo;?

MQ: &nbsp;A must try from Spain is the 2017 Marques de Tomares, Rioja Blanco. This blend of Viura and Garnacha Blanca showcases notes of citrus, pear, and herbs, along with tropical fruit, and a nutty finish. A perfect complement to roasted chicken and fish.

RT: These are some great calls.

So, you know I&rsquo;m getting thirsty and will need to order a bottle with my dinner, where would you guide us?

MQ: &nbsp;If you are eyeing some of the richer entrees on Tiny&rsquo;s menu, then I would consider the 2015 Montecariano, Amarone della Valpolicella from &nbsp;Veneto in Italy. Amarone consists of a rich, complex blend of Corvina, Rondinella, and a splash of Molinara. Showcasing black cherries, blackberries, and plumb, with silky tannins, and a smooth finish of vanilla, and cocoa.

RT: Ooh, Terrific.

Michaela, speaking of price, sometimes people have a budget in mind.&nbsp; any other great value wines you&rsquo;d point us to?&nbsp;

MQ: Of course, I have two favorites for this category. To begin, I would consider the 2019 Feudi di San Gregorio, Falanghina from Campania. Falanghina is the featured white grape of Campania that features bright acidity and citrus, but also balances hints of honeysuckle, with classic nutty/almond notes on the finish. Another complement to seafood and vegetable dishes, all at an excellent price.

RT: These are all sounding great. What else caught your eye?

MQ: You may know by now, that I simply can&rsquo;t pass by a Cabernet Franc, especially a high-quality, value Cabernet Franc. With that in mind, I would consider the 2020 Sebastien David &quot;Hurluberlu&quot;, Cabernet Franc from the Loire Valley in France. It is medium-bodied, but still offers all the punch of rich red wine. It features raspberries, red cherries, with notes of plumb, earth, herbs, and oak. A wonderful pairing for herb-roasted chicken and blue cheese.

RT: For me personally&hellip;

MQ: Absolutely!

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

MQ: When searching for that special bottle on each menu, I find myself seeking out family-run wineries who tell their story in every bottle. The same can be said for the 2015 Il Colle Brunello di Montalcino in Tuscany who have been meticulously making wine for over forty years. &nbsp;A perfect growing season, warm and dry during the summer months resulting in concentrated flavors of raspberries, blackberries, and currants, along with violet floral notes, smooth tannins, with hints of tobacco and nutmeg on the finish. Another wonderful addition to any occasion.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate Tiny&rsquo;s wine list. I can&rsquo;t wait to go try them myself. &nbsp;

To our audience, thank you all for Joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: <a href="mailto:Info@CorkRules.com">Info@CorkRules.com</a> or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible.

We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists.&nbsp;

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

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End

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BRAT

Bocca di Lupe

Gap Weekend: A Film Shoot in Wine Country

Alba Restaurant

Alba

10 Greek Street

L'Auberge Chez Francois

Andrew Edmunds

Salt Seafood and Oyster Bar

Matteos Ristorante Italiano

Matteo's

Delas is a renowned wine producer in the Rhone Valley, known for their exceptional wines that reflect the region's terroir. With a history dating back to 1835, Delas has a rich heritage of winemaking and is committed to producing high-quality wines that express the unique character of the Rhone Valley.

Buffalo heads overlook a marble-&-wood bar at this upmarket find for farm-to-table American fare.

Viva Garcia

Brera Osteria

Buddy V's

Yardbird

CHICA Las Vegas

Chica

Bar Zazu

Hell's Kitchen, Las Vegas

Brera

Jasmine

homepage

CorkRules application allows you to discover wines at your favorite restaurants, learn with friends and be confident with price transparency. Order wine with confidence at restaurants and retailers. Get personalized recommendations. #DrinkWhatYouLove

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