Last updated : Thursday, May 28, 2009

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BYOB Etiquette

glasses of port and cheese

One of the greatest innovations in dining history has to be the BYOB restaurant. They're less expensive, you're able to bring a wine you picked out yourself, and they're generally perfect for a big party bash. But there is a downside behind the BYOB restaurant and that's the awkwardness that comes along with it. Is it appropriate to bring in a cheap bottle? Do you open the bottle yourself or ask the waiter? And what if the bottle you bring is offered on the restaurant's menu? Well iMag readers, we've got a solution to ease your wine woes. I went to Gavin Fine, a restaurateur and sommelier in Jackson Hole, for the proper BYOB protocol. Here's what he suggested ...

BYOB Dos and Don'ts:

- Do drop off your bottle at the restaurant in the early afternoon and ask the wine director to decanter it in advance of the evening's dinner.

- Don't bring in super cheap bottles or box-of-wines that suggest your only intention is to get drunk on as much supermarket wine as possible.

- Do inform your server if you have brought an old bottle. The corks are often delicate in vintage wines and require a different technique to pop the cork.

- Don't bring a bottle that's available on the wine list. BYOB is an opportunity to enjoy different selections than what's offered on the wine list.

- Do call ahead or look at the restaurant's menu online. Decide what you will order so you can buy a complimentary bottle.

- Do share memories about the bottle you brought. Wine directors, owners and your server will appreciate that you wanted to drink the bottle with them.

Looking for more smart wine suggestions? Check out  iMag's Food Section.

Gavin Fine is a restaurateur and sommelier in Jackson Hole, Wyoming. He is an wine expert and currently offers BYOB at two of his restaurants, Rendezvous Bistro and Il Villaggio Osteria.

 

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