Why we always bring our own wine to restaurants

We always bring our own wine to restaurants. OK, almost always. The exceptions being times when we aren't drinking wine, are making an unplanned stop, or are traveling to a state whose draconian liquor laws forbid it. (Here's a great article from Wine Spectator that gives a state-by-state overview.)

Why bring our own wine? I'll give you three great reasons:

1. It's cheaper

Restaurants typically mark-up their wine 2 - 3 times the retail price. This means it's almost always cheaper to bring in your own bottle, even after the typical $15 - $20 corkage fee. For example, one of our go to Chardonnays is Sonoma Cutrer Sonoma Coast. It typically goes for $45 at a restaurant, but as a BevMo club member, I can pick up a bottle for $21.54 including sales tax. Add in a $15 corkage fee and my total at the restaurant is $36.54. 

2. You know it

Staring at a restaurant wine list can feel a lot like trying to complete the New York Times crossword puzzle. Sure, you might recognize a few things, but most of the clues don't make any sense. Why take chances on an expensive wine you've never heard of when you can bring a bottle that you know you'll love?

3. You can't get it there

Sally and I buy a lot of wines that aren't widely distributed and some are sold exclusively through the winery. That means many of the wines we enjoy can't be found on a restaurant wine list, so the only way to open a bottle when dining out is to bring a bottle with us.

If you aren't sure if bringing your own wine is legal in your state, or if your favorite restaurant will allow it, the best way to find out is to call. Ask the person for their corkage policy and they'll gladly tell you the rules and the cost. Or, you can always do what we do and just show up with a nice bottle, offer to share a little, and hope for the best!

Enjoying a bottle of 2007 Wattle Creek Shiraz at Terra American Bistro

Wine Pairings for Your Memorial Day BBQ

As the somewhat official start to summer, it’s pretty much a requirement to fire up the BBQ on Memorial Day.  Truth be told, a nice cold beer (especially Shiner!) is my usual go-to beverage to enjoy with meat fresh off the grill.  However, a tasty wine also puts a smile on my face.  Whether you like your meat simply smoked, or with sauce, you can’t go wrong pairing an Australian Shiraz or a California Zinfandel with any kind of BBQ.  

Here are a couple of readily available wines under $20 you may want pick up for your BBQ ~

Layer Cake Shiraz (~$12)
Bold spice, black plums and dark chocolate, with a long creamy finish that hangs around in the mouth for a while.  It would hold up to the spiciest sauces around!

Penfolds Koonunga Hill Shiraz (~10)
Full of juicy blackberry fruit aromas and flavors, chocolaty, smooth ripe tannins and some savory oak nuances.  Pass me the spare ribs, please!

Cline Zinfandel (~10)
Smooth structure with rich, berry flavors finishing with a touch of spice and hints of vanilla.  This easy drinker pairs well with a variety of smoked meats. 

Ridge Lytton Springs Zinfandel (~20)
The 2009 Lytton Springs scored 95 points with Robert Parker’s Wine Advocate.  We’ve always said you can’t go wrong with Ridge, and this is no exception.  Black fruit, plums, licorice and smoke.  Bring on the brisket!

2009 Ridge Ponzo Zinfandel. (~30)
Ok, so this goes over the $20 qualifier, but… if you’re willing to splurge a bit and can get your hands on a bottle, this is one of the best wines we’ve tasted this year.  Highly recommend.  It may just be the star of your BBQ.  MMMMM….

All wines available at BevMo and Specs 

Call Me a Cab Party

Last night we hosted a dinner party for national Call Me a Cab Night. Made up holiday? Sure it is, but why not? We had a lot of fun.

The grape of the evening was Cabernet Sauvignon, so we served several bottles that we had picked up on our travels along with some very Cab-friendly food. 

The Wines

As our guests arrived, we started them off with a splash of 2010 Mayacamas Sauvignon Blanc. Sauvignon Blanc is a parent grape of Cabernet Sauvignon, so it was a good way to sneak in a refreshing white wine while sticking to our theme.

Next, it was on to the Cabs. All of these wines were blind tasted with bread, crackers, and a selection of cheeses: reserve cheddar, balsamic bellavitano, and feta blended with lemon, basil, and cracked peppercorn.

2006 Brandlin Cabernet Sauvignon
2004 Heitz Cellar Bella Oaks Vineyard Cabernet Sauvignon
2007 Vincent Arroyo Cabernet Savignon

These Cabs all reflect our preferences -- fruit forward, a little bold, slightly young, with solid tannins that pair well with food or make the wine interesting on its own. Our guests thoroughly enjoyed each of the wines and we had fun comparing the different flavor profiles when we tasted them side by side. 

The Food

After our blind tasting, we revealed the wines and poured some more so each person could enjoy their favorite with dinner. Our menu consisted of molasses bourbon marinated tri-tip, scalloped potatoes with asiago cheese, and arugala salad. Dessert consisted of milk chocolate squares and pears topped with blue cheese and honey, both of which went very well with a 2006 Elyse Cabernet Sauvignon Port.

The Winner

There was no clear-cut favorite and all of the wines were rated very good, but the 2007 Vincent Arroyo drew the most votes as a top pick. 

Call Me a Cab Preview: 2005 PreVail Back Forty

Many wine collectors have a few special bottles that they hang on to for a special occasion or to share with close friends or family. Many of these special bottles are Cabernet Sauvignon and can age for years, but you have to drink them sometime.

Last Saturday, my parents generously shared a couple bottles of 2005 PreVail Back Forty Alexander Valley Cabernet Sauvignon from their wine collection. You can think of it as a preview of Call Me a Cab night (see our post). Sally and I are hosting a Call Me a Cab party this Saturday, May 19 and my parents are hosting a Call Me a Cab party of their own. Fortunately, they held this wine out of the party and shared it with us instead.

PreVail is a sub-label of Ferrari-Carano Vineyards and Winery that focuses on Cabernet Sauvignon. The 2005 Back Forty is 100% Cabernet Sauvignon that's grown on a 40 acre vineyard in Alexander Valley, which is a part of California's Sonoma Valley wine region. They didn't spend a lot of time coming up with the "Back Forty" name, but they put all the time they needed into making this wonderful wine.

It has a very "Cab" smell, which is herbaceous with a bit of fruit. The taste seemed perfectly balanced with hints of raspberry and blackberry and well-structured tannins that kick in mid-palate. The wine is silky smooth with plenty of complexity, but without being overpowering. We enjoyed it with Chateaubriand at Duane's Prime Steaks and Seafood at Riverside's Mission Inn. Another treat indeed.

If you have a special bottle of Cabernet Sauvignon you've been saving, consider sharing it at a Call Me a Cab party of your own. Or, perhaps you'll soon find a special occasion where the wine can make an appearance. Whatever you do, remember that shared bottles are the best bottles.

Call Me a Cab! Share A Bottle of Cabernet Sauvignon on May 19

One of our favorite ways to share a bottle is with theme wine tasting parties ~ more formal sit down meals (dinner party, Pinot-palooza) and less formal gatherings (Hallowine, Oscars).  It’s a fun way to open a few bottles, and taste with friends. This Saturday, May 19, why not give it a try and join us with Call Me A Cab!  

The Wine (Cabernet Sauvignon, or course)~

When planning what wine to drink for the evening, consider the following ideas:

• Include wines from your own inventory
• Invite friends to bring a selection for the group
• Do a combination - you provide the wine for the evening, and have all guests bring a bottle as well.  When everyone leaves, grab a different bottle than you brought and enjoy another night!
• Taste a vertical (different vintages of the same wine type)
• Taste a horizontal (same vintage different wineries)
• Select all from the same region or country
• Select a price point (like cabs under $25)

However you select the wine, we recommend doing a blind tasting.  It really forces impartial judgment of the wine by removing preconceived expectations of how a wine will taste because of cost, geography, origin or producer.  You may be surprised on what wine turns out to be the favorite!  There are a number of ways you can make the tasting blind – serve in carafes (just remember to mark someway so you remember which is which!), place bottles in bags, or simply cover the label with a dark piece of paper. 

The Food ~

Dinner parties can be as formal (or informal) as you like.  Whether it is a sit down meal, or a casual gathering with cheese and small bites, the key is to select items that will pair well with the wine.  We are by no means pairing pros, and rely on our favorite resource What to Drink with What You Eat.  When tasting the wine, try it with and without food.  It is really interesting to see how the flavors of the wine are impacted, and may even alter which wine is the favorite among the group. 

Not up for a dinner party?  If local laws allow for it, meet friends at a restaurant and bring the wine with you (Let’s Taste Two!).  Taste wines side by side while enjoying a nice cab friendly meal…and drink wisely ~ you literally may need to call a cab!  

This weekend, let’s all share some cab!  Check for a post next week to find out which cabs we shared and the favorite among friends.  We look forward to hearing the same from you!