Is it weird to bring my own decanter to a nice

WINE TALK
21

Is it weird as in unusual…yes. Would I do it? Of course.

I take my pleasure seriously. As long as I’m not detracting from the other diners’ enjoyment or creating extra work for the staff why can’t I maximize my enjoyment?

22

As much as possible, I try to respect restaurant policy as regards BYOB. One restaurant I frequent, the owner of which is a very good friend, discourages BYOB via a “hefty” corkage fee (around US$23/bottle which isn’t much in gross terms but is considered quite high in Manila). Even if my friend told me I can bring my own bottles without having to pay for corkage, I very rarely do so, and, the rare times I do, they are old, unavailable locally and I share them with him. As regards decanters, if I do not bring my own bottle(s), I do not bring my own decanter(s).

23

They had there own and were very friendly when I brought wine. The 1990 lynch bages was awesome. Will post notes later.

24

Sort of like wondering if you’re properly dressed for work or any other occasion. If you have to ask, and you have, the answer is, “Probably not.”

Don’t do it.

25

Carrie - I’ll tell you why I think it’s weird. For one thing, it’s a bit too precious. If one goes to a restaurant that caters to people willing to spend top dollar on wine and service, the restaurant should have adequate decanters. If one goes someplace more casual or less “refined”, then why impose that kind of behavior? Kind of like wearing formal wear to an afternoon softball game. You almost deserve to get a little muddy.

Second, how many wines would you take out that absolutely NEED decanting? If it’s an older wine that one brought, it’s shaken all to hell on the way over anyway. So to pretend that one is decanting for sediment is truly an act of self-deception, as it’s all nicely distributed in the wine. If it’s a really young wine that isn’t ready, well, if one truly is such a sophisticate, one wouldn’t be opening that wine anyway right? I mean, please, a sophisticated wine connoisseur would certainly have something older and more appropriate in the cellar. Perhaps the butler could bring it by?

Third, if one’s palate is so refined and delicate that he really really really can taste all the things he’s going to write in his inevitable tasting note, the instruments of delivery (spoon, fork, glass, decanter) shouldn’t really matter because all those nuanced layers of flavor will be apparent to such a perceptive palate anyway. If the delivery instrument does matter, I’d imagine that one would be bringing a full set of silverware and china along with glassware and decanters. And perhaps a butler.

Fourth, and this may vary, if the wine is a “natural” wine or a “traditional” wine or whatever other marketing term du jour we happen to be using, there’s a layer of absurdity we impose if we take this wonderful natural substance and deck it out in artifice and finery. The “traditional” vessel for the old-timey down to earth wines is often as not a tumbler.

America is a young wine drinking country and seems to be the only one where people appear as obsessed, or even more obsessed, with “how” they taste wine as with the simple fact of tasting it. Riedel didn’t make his glasses for the peasants in Piedmont and Burgundy and elsewhere, he made them for Americans.

And yeah, I know. “It helps me enjoy it more if I have a particular glass/decanter, etc. so there.” I’m not saying one shouldn’t do it. Quite the opposite. Whatever blows your hair back. I’m just saying that to me it’s weird as hell and those are a few reasons why.

26

depends on the decanter.

27

I don’t know if I would say weird as much as simply over the top. I find most restaurants with cuisine worthy to bring old, special or collectible bottles will have stemware and decanters to match. I’m sure most everyone can come up with an exception or two, but on the whole I think you will be covered.

I never have understood challenging a place’s BYO policy. If they cannot accomodate you, eat elsewhere. As far as details like the pie plate bottom, call ahead and speak to the Sommelier or Wine Director and let them know what you want. They will likely take good care of you since you have given them a hint you know what you are talking about. Passing a taste of your bottle and/or making an additional selection from the list won’t hurt either and in many cases will get your corkage fee waived.

If the place does not have someone designated as the sommelier or wine director, then the question is likely moot.

28

yes

29

Believe it or not, there are people who have mastered the technique of transporting wine without shaking it up. I did it last Friday and yes I confirmed it via flashlight inspection at the dining table: the sediment had not budged.

Paul

30

[worship.gif] [worship.gif]

31

Depends on the decanter. This one is fine:

This one is probably a few standard deviations off the norm and thus into “weird” territory:

Bruce

32

All terrific, until you unmaster it one night on the way to dinner. Plenty can and does go wrong, no matter how great someone is at transporting the wine.

33

Yeah but if you’re going to make a spectacle of yourself, you might as well go all out. Cool decanter.

34

yeah, I did that once and the sediment was fine till the idiot sommelier picked up the bottle, tipped it completely on its side to read the label of the old bottle of Burgundy (71 Leroy Clos de la Roche) and completely muddled the entire bottle. Now I either double decant before leaving for the restaurant or carefully protect the bottle(s) from the meddling hands.

alan

35

Very good thread. Everyone is expressing opinions on different sides of the argument with humor. See, we all can get along with minimal moderation from the powers that be!

Manzi and GregT get my votes for most humorous posts. grouphug

36

I never take decanters to restaurants, but have, on occasion, taken our own chairs, tablecloths,
and cutlery.
[oops.gif] … well, maybe just the chairs. [basic-smile.gif]

Hank [cheers.gif]

37

and food! Nice to eat with more ambiance and some servers!
alan

38

Do I think it’s weird? Kinda.

Would I do it? Probably not (never have).

Can I think of some “good” reasons for doing it? Yes.

Best reason I can think of for doing it: some restaurants, even “high end” ones, that have “nice” stemware and/or decanters don’t clean them well, or clean them in a manner that leaves behind an off-odor that compromises the wine in some way. This is why I am hesitant to leave my glasses behind even when going to “nice” restaurants … that said, most of the time the “nice” restaurants have glassware that is entirely suitable for me … every once in a while I get an “off-smelling” glass, and ask for a new one — problem solved.

39

Which is nerdier: bringing your own decanter or bringing a flashlight to check sediment?

40

Flashlight. But, in a way, you have to admire and respect that. [training.gif]