Is it weird to bring my own decanter to a nice

WINE TALK
1

Resturant that allows but “discourages” byob

2

Yes. And you left the “a” out of restaurant. pileon

*unless it was empty, then no.

3

It’s a bit weird. If the restaurant has decanters, why bother?

4

If the restaurant discourages BYO - meaning that you feel somewhat uncomfortable doing it, I would take my business (and wine) elsewhere…

5

I was wondering about that too. “Allows but discourages”. Sounds almost Clintonesque.

In any case, I think it’s weird. Surely they’ll have some kind of carafe?

6

Why not decant (or aerate) and put it back in the bottle unless it is a very delicate or old wine?

Best to take wines to restaurants that encourage BYO!

7

Yes. 110%

8

I almost always bring my own decanters to restaurants for the following reasons.

Restaurant tables are often small and my decanters have a small footprint.
I bring along old wines and restaurant decanters often have a pie-plate bottom which aerates the wine too rapidly.
If you serve three or more wines in decanters sometimes the restaurant doesn’t have that many free decanters or you wind up with different sizes/styles.
Sometimes I am ready to decant my wine and the waiter is nowhere to be found.

I have been doing this for decades…

Paul

9

I can even imagine under what circumstances I would do this.

10

agree–double decant–into a decanter, then back into the rinsed bottle, and vacuvin or replace cork.
alan

11

I would probably call first to ask what their supply & policy is but if I’m going to a really nice restaurant they should already have nice decanters & glassware, if they don’t and I’m bringing a great bottle of wine you can bet I will be bringing a decanter and even glassware if need be. I worked in restaurant management for 25 years, it is the customer that should have the best experience when they are dining, if it means bringing your own decanter, so be it. The restaurant doesn’t need to wash it, just let me use it and I’ll wash it when I get home.
If they don’t want me to BYOD, BYOB, or BYOG, then step it up. I don’t expect these things for medium type restaurants but if they are going to tout themselves as top notch, then be that way.
I’m old school, the customer is always (99.9% of the time) right and when it comes to service, there should be nothing the ones providing that service should think is weird.

12

Interesting. I will double-decant at home and take the clean wine to dinner [hey, my commute is over an hour plus the time to settle in, order, and eventually get to the red wines can make it two+ hours]. But I will now only do this for Burgundies 1985 and younger and clarets 1982 and younger. I don’t do this for older wines, although in my experience the double decant does not advance oxidization that much.

But I used to use vacuvin and then gave it up. I thought it changed the wine rather than preserved it. Any opinions on this? Or do we have an old thread on this?

Paul

13

I don’t think it’s weird. I also bring my own glasses, corkscrew, ice bucket, knife, fork, salt, tablecloth, and chair.

14

Definitely weird.

15

Why do people think this is weird ? just curious.

I know people that bring their own low-fat dressing when a restaurant doesn’t have it, or sweetener, no/low fat milk, etc. Why is a decanter so different ? There are restaurants that legally can’t allow you to bring in an open container.

Should people not go to a specific place that they enjoy the food because bringing a decanter seems strange? Inquiring minds want to know or at least mine does?

16

Oh. You are absolutely normal. It’s everybody else who is crazy. [wow.gif]

17

I’m just always in the camp of: If YOU feel ok doing it, and you have a reason to do it, and they allow it, then it is fine to do it. [cheers.gif]

18

Well hell, I knew that. Manzi even thinks so. It must be true [bow.gif]

19

Liberal. [whistle.gif]

20

I’m on a freaking roll tonight. flirtysmile