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WineologyI N T E L L I G E N C E F O R T H E W I N E C O N S U M E Rby Len Napolitano‘Is it OK to bring my own bottle of wine to a restaurant?’I am often asked whether it is proper to bring a bottle of wine intoa restaurant. I don’t discourage anyone from bringing their ownwine, but only suggest a few guidelines and advice on what to expectwhen you arrive with your bottle. Be aware that some restaurantshave limits regarding customers taking in their own wine and somedo not permit it at all.Aside from high wine list prices being the motivation for takingyour own bottle to dinner, the restaurant wine list that offers a verylimited choice of wines that also provides a reason to bring yourown. Unfortunately, often wine list selections are either lopsidedtoward the mass-produced, popular brands, or else do not offer awide enough variety of wines styles. This is why bringing your ownbottle to the restaurant sometimes makes sense. Here is how Iapproach it:If I am uncertain about a particular restaurant’s policy I will callin advance to ask about bringing my own bottle. I respect a restaurantthat does not permit private party wine, and this is more palatableto me if their wine list is extensive, diverse and reasonablypriced.I will only bring wine that is special – not an ordinary supermarketwine that can be found on virtually any restaurant wine list.I do not want to appear as if I am competing with the restaurant bybringing in a bottle of something they already have on their list. Ofcourse, it isn’t always possible to know this in advance so either I askin advance or I reduce the chance of that conflict by selecting anolder vintage bottle from my collection. On the other hand, forrestaurants that have small and very limited wine lists, bringing inan ordinary wine may not be a sensitive issueI expect to pay a fee to the restaurant, known as a corkage fee, toopen and serve my bottle. This fee usually ranges from $5 to $25,depending on the restaurant. Some restaurants may waive this feefor their regular customers or if you also order a bottle off their winelist.I always offer a taste of my wine to my server, host or sommelier.I do this simply as a courtesy and it is always appreciated, especiallyif I have brought an older wine, or one from an unknown, highqualityproducer.I tip my server based upon the dinner price and the approximatevalue of the wine that I brought.Len Napolitano lives in San Luis Obispo County and is certified in wine by the Society of Wine Educators,Wine & Spirits Education Trust and Chicago Wine School and continually gains knowledge from his frequentcontact with California winemakers. More information is on his website, www.wineology.com.Send your questions about wine to: wineologist@earthlink.net or by mail to Len Napolitano in care ofWine Country This Week magazine. Wineology is a registered trademark of Len Napolitano.10www.WineCountryThisWeek.com