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

Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier, and Robert Tas navigate the wine list at Elvie’s. 

Wine List Review of Elvie's, Mississippi

Tina Johansson

Elvie's

Elvie&rsquo;s

RT: Hello and welcome to CorkRules!

I&rsquo;m your host Robert Tas along with Tina Johansson, WSET Diploma Graduate and Michelin restaurant sommelier.

Hi Tina, thanks for being back with us on another episode of CorkRules, - a podcast where we help simplify and demystify the wine lists at some of your favorite restaurants. We talk with certified sommeliers and wine professionals who point out interesting bottles, classic food and wine pairings, hidden gems, value wines, or splurge wines that will take your dining experience over the top.

TJ: Thank you Robert! Great to be here again and to talk about the wine list of Elvie&rsquo;s in Jackson, Mississippi. It&rsquo;s a restaurant inspired by the flavors and produces of New Orleans cooking but also the French restaurant style of long opening hours serving breakfast, lunch and dinner. They call themselves an all day caf&eacute; but the food served here is a bit more ambitious than that I would say.

RT: I would too, and since they work with local produces they serve comfort food in the best possible way. Highlights from the menu includes bone marrow pot pie, Gulf oysters and duck fat French Fries. The menu and flavors change a lot from breakfast to dinner so whatever you&rsquo;re in the mood for there&rsquo;s always a good time of day to visit Elvie&rsquo;s. What&rsquo;s your thoughts on the wine list Tina?

TJ: I would say it&rsquo;s a very fun wine list. It spans from America to Slovenia in Europe with a lot of small wineries from a bit more untraditional grape varieties and regions. You&rsquo;ll find juicy orange wine, some serious Spanish bubbles and Californian Zinfandel but all a bit outside the box. Not a lot of famous names and producers, but a great list for the curious drinker - like me! They also have a great selection of cocktails, both during the day and at night for anyone in the mood for a small aperitivo.

RT: Wow, I can&rsquo;t wait to explore the wines here. Can we start with the Zinfandel you described as outside the box? What makes this Zinfandel so special?

TJ: Okey, so the wine is Broc Cellars Wirth Vineyard Zinfandel. What Broc Cellars do is that they make a very light and juicy style of Zinfandel as not as much extraction is used, so the grape skins are not kept in the juice for as long as they normally would. This gives a fresher style of wine that really combats the image of Zinfandel as a grape for heavy reds with sweet fruit flavors. It&rsquo;s definitely something else! Their Vine Starr Zinfandel was the first lighter style of Zinfandel I had and it completely changed my perception of the variety.

RT: That does sound intriguing, I&rsquo;m happy to hear someone is bringing quality Zinfandel into the spotlight. So, let&rsquo;s talk food and wine. Do you have a wine in mind to meet the flavors of the menu in Elvie&rsquo;s? Maybe something with the delicious starters like soy cured tuna or chicken liver pat&eacute;?

&nbsp;

TJ: Yes, I would very much like to pair this with a fun ros&eacute; of the list. Ros&eacute; in its best shape is very food friendly but often forgotten. The Alpamanta Breva Ros&eacute; from Mendoza in Argentina is a great example with deep fruit flavor and fuller body but still with the characteristic freshness. That might even go with their oysters served with bacon!

RT: I agree, ros&eacute; doesn&rsquo;t have to be drunk as an aperitif only. To finish I have to ask, with a creative list like this one, are there any special bottles? Something that you usually don&rsquo;t see on lists that you should try while here? Something extra exiting?

TJ: Well there are many special bottles but one I would love to have is the Minimus Dijon Free from Willamette Valley in Oregon. This wine is made from Pinot Noir only. There are however about 40 different clones, or types, of Pinot Noir to make things harder. They are all very similar to each other but some characteristics may change, like how fruity or how tannic the wine becomes, or which climate they are most suited to. This wine is called Dijon Free because Minimus uses non of the clones called Dijon which are very popular around the world. They use different heirloom clones only, meaning the clones of Pinot Noir that were the first to arrive in the States. Quite a unique wine with a lot of dedication behind it.

RT: Yes, that&rsquo;s something else. Thank you for highlighting this wine for us, and for being back for yet another episode.

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:

Info@CorkRules.Com or visit our web website where

we have a request form available and we will do our

best to get it in the cue as quick 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 wherever you get your podcasts.

And please download our new CorkRules, that has all your favorites restaurant wine lists and lets you connect and learn from your friends. Now available on apple app store.

And finally, drink what you love and please make

sure you drink responsibly.

&nbsp;

END

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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

Barbaresco

Antinori

Peppoli Chianti Classico 2015

Sangiovese

Chianti, Tuscany, Italy

Argiano

Brunello di Montalcino 2012

Sangiovese

Brunello di Montalcino, Tuscany, Italy

Banfi

Brunello di Montalcino 2012

Sangiovese

Brunello di Montalcino, Tuscany, Italy

Banfi

Rosso di Montalcino 2015

Sangiovese

Rosso di Montalcino, Tuscany, Italy

Bolla

Amarone della Valpolicella Classico 2011

Corvina

Amarone della Valpolicella, Veneto, Italy

Col d'Orcia

Brunello di Montalcino 2011

Sangiovese

Brunello di Montalcino, Tuscany, Italy

Feudi di San Gregorio

Greco Di Tufo 2009

Greco

Campania, Italy

Gaja

Ca'Marcanda Magari 2013

Blend

Bolgheri, Tuscany, Italy

Marchesi di Barolo

Barbaresco 2013

Nebbiolo

Barbaresco, Piedmont, Italy

Tenuta San Guido

Sassicaia 2011

Cabernet Sauvignon

Bolgheri, Tuscany, Italy

Pio Cesare

Barolo 2013

Nebbiolo

Barolo, Piedmont, Italy

La Poderina

Brunello di Montalcino 2012

Sangiovese

Brunello di Montalcino, Tuscany, Italy

Produttori del Barbaresco

Barbaresco 2006

Nebbiolo

Barbaresco, Piedmont, Italy

Produttori del Barbaresco

Barbaresco Riserva Ovello 2009

Nebbiolo

Barbaresco, Piedmont, Italy

Dom Perignon NV

Champagne, France