Bring your own wine to restaurants

© by Taylor Eason

When dining out at a nice restaurant, those of us wine drinkers who don't roll in the dough often 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. (Read my post on how to find the best wines on a wine list)

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 aggravates me off regularly and the soapbox gets pulled out frequently, 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 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 and smile often 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. It's an insult otherwise.
  • 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 (see the "freebie" comment above).
  • 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 and splurge on that filet in wild mushroom sauce, but follow the unwritten rules.

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Visit Taylor Eason's Website, and view her growing collection of articles on Taylor Eason's home page on WineLoversPage.com.