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

Bernard’s

Michaela Quinlan

Bernards

Bernards

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!

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 Bernard&rsquo;s in Ridgefield, CT. Bernard&rsquo;s offers something for everyone, from fine dining at Bernard&rsquo;s, to a more casual atmosphere upstairs at Sarah&rsquo;s Wine Bar, both featuring seasonal ingredients with local, organic, meats and cheeses.

Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: This is a wonderfully diverse list featuring old-world, and new-world favorites, along with specials of the month. I can&rsquo;t wait to get started.

RT: That&rsquo;s really great, as you looked at the list did you see anything jump out at you?

MQ: Let&rsquo;s begin with the 2020 Clement Sauvignon Blanc from Menetou Salon. Menetou Salon is a village in the eastern end of the Loire Valley in France. Classic Sauvignon Blanc with bright acidity, with grapefruit, pear, citrus notes, and a mineral finish. A wonderful pairing for shellfish, cheeses, and spicy dishes.

RT: That is for sure unique. Did you find any others that caught your eye right away?

MQ: I always enjoy reviewing Spanish selections in shops and on menus. I find they are some of the great quality meets value wines. One that caught my eye was the 2016 El Encinal Tempranillo, from Ribera del Duero. This red wine features ripe blackberries, black cherries, with notes of smoke and earth on the finish. A wonderful consideration to pair with any proteins on the menu.

RT: 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: A must-try would be the 2020 Andre Brunell &ldquo;LesCailloux&rdquo; Chateauneuf du Pape Blanc. Yes, the same Chateauneuf du Pape of the Southern Rhone that produces beautiful Grenache and Syrah blends, also offers a stellar white blend from the Roussanne and Grenache Blanc grape varietals. This unoaked white wine offers plenty of body with bright acidity, citrus, melon and pear. Another wonderful pairing for salmon, tuna, and duck.

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: Another unique, must-try that would pair beautifully with Bernard&rsquo;s menu would be the 2011 Chateau Montus Tannat, from Madiran in Southwest France. Tannat is a red grape varietal that features blackberries, cassis, nutmeg, and earth. This is a wonderful consideration if you are eyeing anything with a rich sauce, or grilled vegetables.

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: 2016 Domaine des Beaumard Chenin Blanc from the Loire Valley in France. Chenin Blanc is a wonderful, white grape that features pear, melon, peach, and green apple. This is a beautiful, light bodied white wine with bright acidity and a mineral finish, and makes a perfect pairing for salmon, tuna, and soft cheeses.

RT: That sounds great. Any other great values out there?

MQ: Absolutely! Another consideration would be the 2006 Chateau Haut Bergey Rouge, from Graves. Graves is located within Bordeaux and produces beautifully mineral Sauvignon Blanc. However, this red blend of merlot and cabernet sauvignon features black currants, leather, smoke, and herbs with smooth tannins to pair with all proteins on the menu. Another hidden gem at an excellent price.

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

&nbsp;MQ: I am one to turn to full-bodied red wines when we are discussing taking things up a notch. While there are many, worthy contenders, I happened upon a dessert wine on Bernard&rsquo;s menu that is worth mentioning.

If you are looking to continue your evening with great company and conversation, a classic dessert wine to consider would be the 2010 Disznoko Tokaji Aszu 5 Puttonyos from Hungary, a blend of grapes of noble rot that spend a minimum of 18 month in oak. This aromatic dessert wine features aromas and flavors of dried apricot, honey, and orange.

There are levels of sweetness, or Puttonyos from 3 to 6, that note the residual sugar added to the wine. While quite sweet, this wine also features balanced acidity. Pair this wine with some blue cheese and you could linger for hours.

RT: Michaela, thank you so much for all your great suggestions and helping us navigate Bernard&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.

&nbsp;

End

&nbsp;

&nbsp;

&nbsp;

&nbsp;

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

Chiarli is a historic family-owned winery in the Emilia-Romagna region of Italy. With over 150 years of experience, they specialize in producing high-quality Lambrusco wines using traditional methods. Their commitment to quality and innovation has earned them a reputation as one of the top Lambrusco producers in the world.

Buzzy eatery/nightclub with small, shareable plates of Pan-Asian cuisine, cocktails & weekend DJs.

Eddy V's Prime Seafood Restaurant

The View

Il Capriccio

Clarity

Bellissimo Restaurant

Bellissimo

Sandbar

Mirabelle Restaurant & Tavern

Mirabelle at Three Village Inn

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

404

This page could not be found.