Is it weird to bring my own decanter to a nice

[Paul_Klevgard]

@Nate Simon

@Paul Klevgard

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

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

Since I decant my own wine don’t you think I should have a light to do so?
BTW: My flashlight is the size of a nine volt battery. See: http://www.9voltlight.com/

Nerd, and proud of it.

Paul

[loren.grossman]

i regularly decant and then pour back into cleansed bottle for BYOB restaurants. For 2 reasons. 1) The wine needs air and 2) if it is a delicate cork, I trust my tools more than I trust the average waiter. Not sure I would bring a decanter. Only because then I would have to schlep it back with me.

[Tom_Blach]

Greg, very nicely put.

[Gordon_Fitz]

I never bring my own decanter. A bit over the top. If a wine needs decanting, I do that at home to my own preferences. I don’t bring my own stemware either, that’s really nerdy. If the restaurat doesn’t have the appro stemware, I don’t show with the wine.

I find that we cook more and more and eat in with friends a lot more often these days. Our cooking is better than most restaurants and a hell of a lot cheaper. Down side- have to do the dishes. Up Side- No driving/parking required. Superuper Upside- No 20 something trying to Flip the Table. We are often at the table for for 3+ hours, and that’s not counting appe’s before hand!

[Frank_Deis]

@Nate Simon

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

Quite seriously, I have taken my glasses, corkscrew, and ice bucket.

And decanters, when I have taken my own wine.

But we have a lot of BYOB restaurants in NJ.

Weird?? I think to reach that level you need a REALLY unusual decanter, like this:

[Humberto_Dorta]

@Nate Simon

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

A true nerd would also bring a spoon, table and napkin.

[Dan_Hammer]

@LMD Ermitaño

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).

$30 is high. $35 is higher. I just called a place who quoted $40. Gee.
They won’t have the pleasure this weekend when we host another couple.

Drew, My wife makes fun of me for bring stems. She’d have a field day if I brought a decanter.

[Randy_Sloan]

@Nate Simon

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

Oh, I’d have to call that one a tie.

[Frank_Drew]

Put me down ditto to what Greg said, though that’s not criticizing those who find pleasure in the rituals.

[On the other hand, I wonder why so many wine lovers and certainly winemakers drink even good beers right out of the bottle, when it should be obvious that a quality beer needs to be poured to fully open up.]

[Paul_Romero]

@GregT

I’d imagine that one would be bringing a full set of silverware and china along with glassware and decanters. And perhaps a butler. …

I insist the any restaurant I eat at has a BYOB (Bring Your Own Butler) policy.

[Brian_G_r_a_f_s_t_r_o_m]

I’d like to know why so many wine-lovers and wine makers drink bad beer … I think we can all agree that Bud Light is bad, right?

[C_h_r_i_s_B_e_r_n_s_e_n]

Simple. If the “discouraging” is the result of an offer of “better” service, play along and don’t bring, even if they are wrong. If it is an empty money grab, test the market and tell them to piss off.

[Thomas_K]

@Drewt

Resturant that allows but “discourages” byob

I’m 94 points on that.

[Mike_Heyse]

Here’s what I ran into last weekend: I was at the Insanity Rally in DC on Saturday, and had to get back for an early dinner at a BYO establishment; a nice place but not “fine dining.” Hauled butt to get home in time for dinner, and had maybe 30 minutes to decant an '03 Barbera. It needed a lot more air but I didn’t have time to give it; repoured it into the bottle and dashed out the door. In my rush I forgot to grab my cheapo $3 Wal Mart carafe, which would have been better than nothing. The restaurant doesn’t serve alcohol (no license) so they did not have anything of the sort to offer. I lamented forgeting my carafe but the wine eventually got to where it needed to be. Next time, carafe comes with.

[Randy_Sloan]

@Frank Drew

On the other hand, I wonder why so many wine lovers and certainly winemakers drink even good beers right out of the bottle, when it should be obvious that a quality beer needs to be poured to fully open up.

Not me! I always use a glass. It’s a bitch trying to land a ping pong ball inside a bottle.