The Restaurant Wine List-2
Part 2 in a two-part series on ordering wine from a restaurant wine list.
Jan 28, 2007
...continued from the a href="http://newworldwine.suite101.com/article.cfm/the_restaurant_wine_list
a href="http://newworldwine.suite101.com/article.cfm/the_restaurant_wine_list
previous article.
B.Y.O.B
Bringing your own bottle of wine is a viable option, but... If the restaurant charges a corkage fee (the majority do), consider the math. My current restaurant charges $25 corkage per bottle which is slightly above industry standard. Since most restaurants charge at least double retail for the wines on their list, you would be close to breaking even bringing in a $25 dollar bottle of wine. Therefore, if I was bringing my own wine into Morton's or Ruth's Chris, I would probably make it a more expensive bottle, $50 and up. Check the restaurant website, often they will post the corkage fee on the website. If the corkage is low, take advantage.
THE BEST METHOD
Be informed. There is no substitute for preparation. The more you know going in, the better. You're not going to walk onto the lot of a car dealership without doing some homework. The same applies to your dining experience. Here is a list of helpful tips regarding your preparation:
- Most restaurants have a wine list on their website, complete with price and vintage. Check it out and pick out a bottle BEFORE you dine. I learned this invaluable technique dining with my wife. I have five minutes with the wine list before she gets jealous.
- Once online, you'll have ample time to peruse ratings of wines that catch your eye. Have back-up selections in place in case a restaurant is out of the bottle you plan to choose.
- If the website does not post a wine list, they'll almost always post a menu. Figure out what looks good to eat. At the very least you'll have an idea of what type of varietals or style to pair accordingly.
Here is a list of helpful hints regarding hidden gems on the wine list:
- Look for blowouts: Wine distributors inevitably need to unload product, usually for inventory purposes, vintage changes, etc. They sell these wines at an unbelievable cost to restaurants. Often you'll find one of these gems in the wine-by-the-glass section. Beringer Private Reserve Cabernet 1999 sells currently at $15.95 per glass on our wine list at Morton's. That's $64 a bottle for something that normally goes for over $150. Before Beringer, it was Flora Springs Trilogy at $60 a bottle. 1993 Mondavi Reserve Cab used to go for $165 before we sold out. That wine retailed at $175 at Hi Times, Newport Beach, CA.
- Undervalued white varietals: I'll almost always head for German Riesling. For $40 to $50 a bottle I can get an outstanding bottle. If the style is too sweet, look for other grapes beside California Chardonnay which tends to be overpriced.
- Undervalued red varietals: Spanish red is my favorite in this category. Do your homework on these wines and almost always you will find at least one gem. Morton's currently has a blend of mostly Cab with a little Tempranillo called Pago Florentino at $45 a bottle, which would rival many $100 Cab's on our list.
- Older vintages: Not always do older vintages go for a good price, but many times a restaurant bought long-lived reds such as Bordeaux or California Cabernet way back when. Because their cost was so low at the time they may have a phenomenal price today. I recently saw a 1988 Chateau Cheval Blanc and a 1982 Chateau Canon; both $210 at Claes (Laguna Beach, CA). Hard to beat retail. 1996 Bryant Family goes for $625 at Oyster's restaurant (Corona Del Mar, CA). Expensive, but keep in mind, this was a 100 point wine that would sell for well over $1100 at most restaurants.
- Magnums: If you have six wine drinkers at a table it might behoove you to peruse the magnums. Often times you can find a significant price break 1.5L.
- High-rated wines: Not normally known for a good value, wines that got high ratings can be a good value based on their scarcity. Retailers tend to jack up their prices immediately knowing demand is high, but restaurants don't always follow suit. I recently saw 2002 Lewis Cabernet Napa (96 points WS, one of the top ten wines of the year) go for $105 a bottle at Claes (Laguna Beach, CA). Tough to beat that price.
