Bringing a really special bottle to a really special restaurant?

[Robert_Dentice]

Lots of interesting views here. Here is one observation of higher end rare bottles. Over the last few years prices have gone to an entirely higher level of craziness especially for Burgundy. I find at certain restaurants these wines can be priced well below market value and have good provenance. This has led me to splurge more at certain restaurants for higher end bottles.

[Sarah_S]

I have done this on several occasions, but the best was El Ideas in Chicago in 2013, which is BYO. I was taking a colleague and her husband to dinner, and they said they would bring the wine. I brought a LdH and they surprised me with some really nice bottles from their cellar, including a 1990 Ch. Margaux. It was a very special experience.

Incidentally, I am celebrating a birthday this Thursday, and headed to a local nice restaurant, Jont. Corkage is $75, two bottle max. Bringing a bottle of 2004 Dom Ruinart Rose and a 1972 Joe Swan Zinfandel (my birth year.) I’m hoping that will cover the bases for most of the courses. The regular pairing is $195; the “iconic” pairing is $395…and I think we will be more than happy with the two wines. And we won’t drink the entirety of both bottles, so it will be lovely to share some with the staff as well.

Here’s a shot of the bottles we opened in 2013, for fun.

Love those old Swan Zinfandels. Ad they are pretty versatile with food.

Ha! I’m sure I will enjoy it. Thank you, Mark, for your part in my celebration tomorrow.

[Scot_H]

Wine pairings are lame and a scam. This is just a way for the “somm” to justify his/her existence (financial and otherwise). They are not going to pour you anything actually good - but just some “interesting” stuff with some bs story so you can nod your head while you wait for this person to leave your table. But for anyone on this board, why would you do that? That’s not why we collect and appreciate wine.

[Rob_S1]

Echoing a lot of people here, if it’s a tasting menu where I have no idea of what’s going to go in my mouth (other than the belief that it will be very good) I"m not usually bringing wine unless it’s Champagne, because Champagen goes with nearly everything in my books.

Most of the time though I will be looking at menues before I go and will have already planned what I"m going to eat with some certainty and have a good idea what my wife would want and then, sure bring something that will go with it.

[HoosJustinG]

OK, so the restaurant in question is indeed TFL. I want to bring a Napa bottle, because… when in Rome.

I think I’ve settled on '95 Dalla Valle Maya. I’ve decided I want to bring a special - but not over the top expensive (read: 4 digits) - bottle. Also perhaps considering 01 Abreu Thorevilos or an older bottle from Heitz Martha’s or Phelps Eisele (two favorites), but thinking an older bottle is riskier since they only allow one bottle per two people for corkage.

[Dennis_Borczon]

OK, so the restaurant in question is indeed TFL. I want to bring a Napa bottle, because… when in Rome.

I think I’ve settled on '95 Dalla Valle Maya. I’ve decided I want to bring a special - but not over the top expensive (read: 4 digits) - bottle. Also perhaps considering 01 Abreu Thorevilos or an older bottle from Heitz Martha’s or Phelps Eisele (two favorites), but thinking an older bottle is riskier since they only allow one bottle per two people for corkage.

Noooo! Would you bring coals to Newcastle? I know it is tempting to drink Napa wines at the Laundry, but check the list because they have access to the greatest stuff that the valley makes and it may already be listed. Especially a wine like the Maya. My other thought is the food, Keller’s food really is not geared to meat heavy, rich protein dishes. Many of the starter courses are very delicate and the flavors will tend to get whacked by any cabernet. Not to mention that it is probably hot as hell out there right now and if you are going soon it will be awkward.

Other than Champagne, which would be lovely with any FL menu, I would be thinking of something like a white Burgundy, on the leaner and more “mineral” side (a great chablis?) to really show off the food. You could always bring a backup if necessary. Chances are the white burgs on their list ( it is pretty sexy) will be stratospherically priced and even with the high corkage it will seem like a deal.

I ordered a red off the list once there with lunch, it was a mistake on my part. Another off beat suggestion? Go to Mondavi, ask for Sauvignon Blanc To Kalon Vineyard I Block (they only sell it at the winery), pay the $90. It is still in my mind, the best damn SB I have ever had, certainly the best in the Western hemisphere. And it is drinks fantastic with food.

Your welcome…

[MChang]

OK, so the restaurant in question is indeed TFL. I want to bring a Napa bottle, because… when in Rome.

I think I’ve settled on '95 Dalla Valle Maya. I’ve decided I want to bring a special - but not over the top expensive (read: 4 digits) - bottle. Also perhaps considering 01 Abreu Thorevilos or an older bottle from Heitz Martha’s or Phelps Eisele (two favorites), but thinking an older bottle is riskier since they only allow one bottle per two people for corkage.

Noooo! Would you bring coals to Newcastle? I know it is tempting to drink Napa wines at the Laundry, but check the list because they have access to the greatest stuff that the valley makes and it may already be listed. Especially a wine like the Maya. My other thought is the food, Keller’s food really is not geared to meat heavy, rich protein dishes. Many of the starter courses are very delicate and the flavors will tend to get whacked by any cabernet. Not to mention that it is probably hot as hell out there right now and if you are going soon it will be awkward.

Other than Champagne, which would be lovely with any FL menu, I would be thinking of something like a white Burgundy, on the leaner and more “mineral” side (a great chablis?) to really show off the food. You could always bring a backup if necessary. Chances are the white burgs on their list ( it is pretty sexy) will be stratospherically priced and even with the high corkage it will seem like a deal.

I ordered a red off the list once there with lunch, it was a mistake on my part. Another off beat suggestion? Go to Mondavi, ask for Sauvignon Blanc To Kalon Vineyard I Block (they only sell it at the winery), pay the $90. It is still in my mind, the best damn SB I have ever had, certainly the best in the Western hemisphere. And it is drinks fantastic with food.

Your welcome…

The last time we went to TFL I brought 00 RC after making sure it wasn’t on the list at the time and we bought a bottle of Salon. I think the grand cru burg and champagne combo is ideal for tasting menus. I definitely wouldn’t bring a cab.

[Alex_Valdes]

OK, so the restaurant in question is indeed TFL. I want to bring a Napa bottle, because… when in Rome.

I think I’ve settled on '95 Dalla Valle Maya. I’ve decided I want to bring a special - but not over the top expensive (read: 4 digits) - bottle. Also perhaps considering 01 Abreu Thorevilos or an older bottle from Heitz Martha’s or Phelps Eisele (two favorites), but thinking an older bottle is riskier since they only allow one bottle per two people for corkage.

Noooo! Would you bring coals to Newcastle? I know it is tempting to drink Napa wines at the Laundry, but check the list because they have access to the greatest stuff that the valley makes and it may already be listed. Especially a wine like the Maya. My other thought is the food, Keller’s food really is not geared to meat heavy, rich protein dishes. Many of the starter courses are very delicate and the flavors will tend to get whacked by any cabernet. Not to mention that it is probably hot as hell out there right now and if you are going soon it will be awkward.

Other than Champagne, which would be lovely with any FL menu, I would be thinking of something like a white Burgundy, on the leaner and more “mineral” side (a great chablis?) to really show off the food. You could always bring a backup if necessary. Chances are the white burgs on their list ( it is pretty sexy) will be stratospherically priced and even with the high corkage it will seem like a deal.

I ordered a red off the list once there with lunch, it was a mistake on my part. Another off beat suggestion? Go to Mondavi, ask for Sauvignon Blanc To Kalon Vineyard I Block (they only sell it at the winery), pay the $90. It is still in my mind, the best damn SB I have ever had, certainly the best in the Western hemisphere. And it is drinks fantastic with food.

Your welcome…

The last time we went to TFL I brought 00 RC after making sure it wasn’t on the list at the time and we bought a bottle of Salon. I think the grand cru burg and champagne combo is ideal for tasting menus. I definitely wouldn’t bring a cab.

I basically always follow the ChampBurg approach (though not with that particular combo )

[NealW]

Gary-What’s that restaurant? Native RI’er now exiled but I return there from time to time and you piqued my interest.

Hi Steve - It’s Persimmon with chef Champe Speidel. Great place but the pandemic has kept me away over the past year.

It looks great! It’s now on my list. Gracias.

I was meeting a friend for golf in providence and made it at a point to go to persimmons after based on reading this thread.

Appetizers and pastas were all very very good. Had only one meat dish (pork shoulder maybe) which just okay. Very good cocktails as well. Small portions (but certainly still ended up full) but reasonable prices for quality. Will definitely be back if in the area.

[Brian_G_r_a_f_s_t_r_o_m]

1. {what Sarah said in Post #2}
2. Match the wine to the cuisine, not the occasion.
3. Bring a nicer bottle without compromising 1. or 2.

[Jim_Hanlon]

I do not combine very special restaurants (talking tasting menu type places here, mostly) with very special bottles. To me, they rarely marry well in practice, though I totally understand why the combination makes sense intellectually. I’ve done it myself in the past for sure, and usually have wished I’d done things differently.

I deeply believe that the most complex and exquisite food is best accompanied by high quality, but more straight forward, wines. Similarly, I strongly feel the most complex and important bottles are best complemented by (again) high quality, but simpler food. As an example, one of the best Burgundies I have ever had, an '86 Leroy Musigny, was lifted to stunning heights by a perfectly seared duck breast, potatoes roasted in the fat, and haricots verts with a little butter.

To the question of “what would be the occasion,” well, I don’t really think you need one.

Completely agree with this. The food at a lot of three star restaurants pairs well across the dinner with a well made, dry-ish rose Champagne, or something like that. The first time I went Alinea, about a decade ago, we drank Selosse Initiale, and that was great. But there’s only so much mental bandwidth available. Where the food deserves the focus, the wine should take a step back, and vice versa. And then there’s the difficulty of pairing complex flavors, or at least not having them fight each other. When I have a special bottle, it’s opened at my home or someone else’s, where we can cook for it and enjoy it on our timeline. Also ensures proper treatment re: decanting, etc.

[MChang]

I feel that there are few traditional tasting menus where the combo of aged grand cru burgundy and champagne don’t work. Perhaps a menu with intensely spiced foods but that isn’t very typical.

[Pat_Esposito]

We are going to the Surf Club (Keller restaurant) in Miami in a few weeks, and I plan on bringing 1 or 2 bottles (Rayas from the year we got engaged, and maybe a bubbly from the year we married). It is our anniversary dinner, away from our kids, and I really want to drink something I know we both love. The corkage is crazy ($100) but I will still save a ton of cash based on their markups, and the bottles are already in my cellar. We always share with the staff, and always compensate by tipping generously.

[Yao_C]

The first time I went Alinea, about a decade ago, we drank Selosse Initiale, and that was great. But there’s only so much mental bandwidth available. Where the food deserves the focus, the wine should take a step back, and vice versa.

There does seem to be something about the food at Alinea that is difficult for wine. Somehow the other 2*/3* restaurants that I’ve been to, many of which have food that is as complex and well executed, don’t have the same issue

[Gerhard_P]

I disagree partially. The most perfect match on paper isn’t worth anything if I don 't like the wine(s) …
so I don’t trust pre-set “tasting menus” … usually with one or more disapointing wines …
How can anybody know what matches my palate …?

I prefer to bmob… or at least order from the wine list what I like …

[lleichtman]

Not an issue in New Mexico. BYO not allowed.

[NED_VALOIS]

We are going to the Surf Club (Keller restaurant) in Miami in a few weeks, and I plan on bringing 1 or 2 bottles (Rayas from the year we got engaged, and maybe a bubbly from the year we married). It is our anniversary dinner, away from our kids, and I really want to drink something I know we both love. The corkage is crazy ($100) but I will still save a ton of cash based on their markups, and the bottles are already in my cellar. We always share with the staff, and always compensate by tipping generously.

$100 IS CRAZY !
Write Goniffs on the receipt !

[HoosJustinG]

OK, so the restaurant in question is indeed TFL. I want to bring a Napa bottle, because… when in Rome.

I think I’ve settled on '95 Dalla Valle Maya. I’ve decided I want to bring a special - but not over the top expensive (read: 4 digits) - bottle. Also perhaps considering 01 Abreu Thorevilos or an older bottle from Heitz Martha’s or Phelps Eisele (two favorites), but thinking an older bottle is riskier since they only allow one bottle per two people for corkage.

Noooo! Would you bring coals to Newcastle? I know it is tempting to drink Napa wines at the Laundry, but check the list because they have access to the greatest stuff that the valley makes and it may already be listed. Especially a wine like the Maya. My other thought is the food, Keller’s food really is not geared to meat heavy, rich protein dishes. Many of the starter courses are very delicate and the flavors will tend to get whacked by any cabernet. Not to mention that it is probably hot as hell out there right now and if you are going soon it will be awkward.

Other than Champagne, which would be lovely with any FL menu, I would be thinking of something like a white Burgundy, on the leaner and more “mineral” side (a great chablis?) to really show off the food. You could always bring a backup if necessary. Chances are the white burgs on their list ( it is pretty sexy) will be stratospherically priced and even with the high corkage it will seem like a deal.

I ordered a red off the list once there with lunch, it was a mistake on my part. Another off beat suggestion? Go to Mondavi, ask for Sauvignon Blanc To Kalon Vineyard I Block (they only sell it at the winery), pay the $90. It is still in my mind, the best damn SB I have ever had, certainly the best in the Western hemisphere. And it is drinks fantastic with food.

Your welcome…

The last time we went to TFL I brought 00 RC after making sure it wasn’t on the list at the time and we bought a bottle of Salon. I think the grand cru burg and champagne combo is ideal for tasting menus. I definitely wouldn’t bring a cab.

I wouldn’t ever bring a young cab/BDX anywhere but a straight up steakhouse. But looking at the TFL menus over the past couple weeks it seems like there’s a few more delicate dishes and then usually a game dish (or the truffle option) then either a lamb/beef etc dish (or the wagyu option). For me, aged BDX/cab pairs well with the latter two courses. I was thinking of either getting a champagne or something like a Sancerre off the menu for the more delicate dishes (leaning that way because my wife is likely to do the veg menu) and then the BYO bottle for the heartier dishes.

I have most of the first growths and super seconds from my birth year (86), so might go that way if I decide NOT to go with Napa…

[rsmithjr]

A friend of mine and I each broght 2 special bottles. Me a 1986 Leovile Las Cases, she a 2013 Tignanello… was great a time…