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Drink what you like 

Etiquette tips when bringing your own wine

When dining out at a nice restaurant, those of us who don't make six figures sometimes have a painful decision to make: Buy a woefully inadequate bottle of $8 retail wine outrageously hiked up to $30, or splurge and suck up the $50 cost of a decent bottle.

Though not all restaurants add 300-400 percent to a wine's retail cost, the steep markup is a pretty common practice in our capitalistic country. It pisses me off regularly, but restaurants do have staff, insurance and utilities to pay.

There are, however, solutions to our suffering: Bring in your own wine.

Say there's a special bottle you've been aching to drink, and you want to pop it at a restaurant. Or maybe your local Thai joint doesn't exactly carry a stellar wine selection of Rieslings (or anything, for that matter). A carefully chosen brown bag can be your meal savior. Not all restaurants embrace bring-your-own (and I've rarely seen it publicized), but increasing numbers are OK with it, provided you pay a small service charge called a "corkage fee."

Corkage fees vary from restaurant to restaurant, with average costs ranging from $5 to $20. The fee helps cover costs, not to mention the loss of profit. It's a fair deal all around. There is, however, strict etiquette to follow. If you practice good corkage, the server or sommelier may decide to waive the corkage fee and let you off with a freebie.

DOs and DON'Ts for BYOW:

• Call ahead to the restaurant to make sure they allow you to bring in wine. Ask up front what the corkage fee is. If it tops $20, rethink the decision, or at least bring in a wine worth more than that. Chances are they'll oblige since you didn't assume it was OK. And remember, they don't have to allow it -- consider it a favor.

• Don't bring in something that's already on their wine list. The point is to bring something they don't offer.

• And since you're reaching into their pockets a bit, don't be obnoxious by toting in something cheap. The general rule is to bring a wine that costs at least as much as the corkage fee.

• Offer your server or sommelier a taste of your wine. This is the number one way to suck up.

• Tip the server respectably for the wine you brought, since they did open and serve it for you. Bear in mind, you don't need to drop 20 percent if you brought a $500 bottle of Bordeaux.

• If you drink a second bottle, make sure you buy it off their wine list. This shows you're not a cheap ass.

With proper etiquette, BYOW is a beautiful budget balm. Drink better, splurge on that filet in wild mushroom sauce, but tip your server well.


Charlotte: Tricia Childress wrote, "Most wine savvy restaurants [in Charlotte] don't even charge corkage for a truly exceptional bottle of wine (that would mean one that is not easily bought -- and expensive -- and arrangements have been made beforehand). Typically when this occurs, the patron offers a taste to the host/GM or whatever. I'm sure that folks who bring in wines readily available, grocery store wines or those on the wine list are charged a fee. Also, from what servers tell me, brown baggers need to know to tip for the wine service."

Recommended Wines

Chateau Souverain 2005 Chardonnay Sonoma Valley Although a tad expensive, hardcore oaky-buttery chard fans will love this. Loaded with peaches and a lemon-y aftertaste. Sw = 3. $17. ***

J Lohr 2005 Seven Oaks Cabernet Sauvignon Paso Robles Incredible value for a sophisticated, hearty wine with blackberry, baked cherries and leather. Sw = 1. $13. *** 1/2

Sweetness (Sw) rating is out of 10, 10 being pure sugar. Star (*) rating is out of 5, 5 being wine nirvana.

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