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Corkage, Baby!

Posted by on July 1, 2011

Virginia has passed a law allowing restaurants (as of today) to allow their customers to bring their own wine to dinner. The restaurants will charge a “corkage fee” for each bottle. Frank Morgan has a great post about the ins, outs, and etiquette of the whole thing, so that saves me some typing. You can read it for details and come back. Go on. I’ll wait right here.


If you can ID what winery this is, 50 pts to Gryffindor!

I’m excited, because we frequented an amazing Vietnamese-fusion restaurant back in Arizona that charged a $3 corkage. The owner loved it because she didn’t have to deal with wine (there, you could offer corkage without an alcohol license – gotta love places less Puritanical than the stupid East Coast), and we could bring whatever we had that sounded good.

In reading Frank’s post (see? You should have read it) and the article he links to, it sounds like many restaurants are planning on charging some hefty corkage fees, twenty bucks and up. I get that they’re worried because alcohol has a huge margin in their business, and you also don’t want crap bottles coming in. The thing is, if the higher end restaurants want to do this – it makes sense. Fancy wines and high prices are all a part of the theater that is a dinner at a place like this.  Why water down the experience?

That said, I really hope the neighborhood, mom & pop places get on board with this and don’t charge punitive corkage fees for folks who don’t want a $35 bottle of Ecco Domani crap. Here’s my argument: we have a little family-run Italian joint down the street. Like, REALLY family run. When we walk in for takeout, there’s a phalanx of all their kids standing at the register. It’s a little intimidating, actually. Like coming face to face with a weird cross of the Osmonds and Jersey Shore.

Anyhow, the food is quite good; we even gave it a mention when we opened Potomac Point’s Abbinato. However, we rarely eat there, and if we do it’s what the French refer to as un chew et screw. In, out, back home. We do takeout so we can pair it with wine we like, because their wine list kinda sucks.

So if they were to charge, say, a $5-8 corkage? I’d totally eat in more often. Which would mean tips for the servers, and let’s be honest. If we’re bringing a bottle of wine, we’re more likely to order an appetizer or dessert or both. That tiramisu does look mighty tasty…

So what say you? At what price would you say “dude, that’s a totally reasonable corkage fee” and boogie on down to the neighborhood eatery (with your fav VA wine in tow, natch)?

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The Corkage, Baby! by Swirl, Sip, Snark, unless otherwise expressly stated, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.

47 Responses to Corkage, Baby!

  1. Paul

    Might that be the wine library at Gray Ghost?

  2. GrapeEnvyGuy

    Ok, in hindsight it should’ve been “anyone BESIDES Paul (or Warren)” but a deal’s a deal. Fifty points!

  3. VAWineWoogie

    I’d say anything uner $10 would be reasonable and would encourage me to bring a bottle….over that, then what’s the point? You’re looking at paying whatever the typical markup is on a restaurant bottle anyways…

  4. Paul

    Yay! I’m glad I got it right! :)

  5. Jordan Harris

    I am all for a “relaxed” pricing on corkage. by relaxed, I mean give the staff / somm some authority to waive it for great customers. I do believe a base corkage should be high to deter the “Yellowtails” of the world. That said, I believe two prices would be great.

    In Niagara (Canada side) there are a few restaurants that have done very cool things with corkage. It became legal there in 2003. A lot of the restaurants started a program where import wine was anywhere from $20-$100 per bottle, but local wine was always less then $10.00 and often free. It was a great way to support the local industry and these restaurants always got swarmed with wine country travelers. What made it even more fun is that customers and winemakers would always end up together, because these ended up being the places we went all the time to try each others goods while having a nice meal. Corkage is a great way to show support to local that so many restaurants have been hesitant on lately due to their fear of moving Virgnia Wine. Now they can be supportive and not carry a large inventory.

    I also like the idea of a different price on weekdays vs. weekends. Everyone on the planet in the hospitality industry has the same issue. They are always full on weekends and only wish they could drive weekday traffic. Here is one way. Incentify the customer to have a smaller bill by having cheaper corkage mid-week.

    Having worked in the restaurant industry, I don’t think low corkage fees are a good thing, unless it is truly used as a support for local or as a true marketing initiative that ends up bringing in atleast the same top line revenue. I say top line, because that is what the server gets paid on and regardless of how much we tell people that teh server should be tipped on 300% of the bottle cost you are carrying, no one does it. They will tip their 15-20% on the bill as presented which may leave as much money in the owners pocket, but often less in the servers.

  6. andy

    i wrote such a great comment that apparently your server couldn’t handle it. So sad

    In short, agree with VAWineWoogie

    Everyone wins with reasonable corkage fees, especially with the double dip recession looming restaurants should realize people will be more likely to eat out if they can bring a bottle with them.

    I can’t wait to go to our local greasy spoons with my 56 Cheval Blanc ala Miles!!

    One worry often expressed has been that servers will lose tips, well tack on an automatic 20 to 25% gratuity along with a max $10 corkage.

    So much to say so little time

  7. Chris

    Oooh, I got the Abinnato as part of the Wine of the Month club shipment this month. I got the vibe it would go well with italian food, I’m glad someone else has the same feeling.

    I am super excited about corkage coming into place in Virginia restaurants. Sushi joints with my own whites, steaks and italian with preffered reds, it’d be great to have a nice meal ready for a nice Virginia wine of my choosing.

    I think corkage fee is all about location location location. Is $20 corkage too much when ordering a 5-7 course tasting menu where they expect you to wear a tie? At that sort of place, you’ll run $20 in pre-dinner drinks while they prepare your table. However, $20 corkage is too much when ordering a pizza for two for $14.99.

    If I ran a restaurant, I’d say corkage should be the price of 2 glasses of house red and the bottle must NOT appear on my wine list. That gets the price of the glasses out, recoups the restaurant some money for minimal effort and would be a mimimum of what the couple would pay if they drank here.

  8. Frank

    I’m totally with you on this, I really hope the mom & pop restaurants really embrace the BYOW law, especially with a reasonable ~$5 corkage fee. This would be perfect for places like our local fish taco joint that only serves one wine, or especially our favorite Sushi restaurant that only serves week-old Albarino. Like you, I would visit these restaurants more often if they established a reasonable corkage fee.

    Since I don’t roll big like you guys with all those $100+ bottles of wine, I don’t think wifey and I will take advantage of the more expensive corkage fee at our local high-end restaurants all that often (as if we eat at high-end restaurants :) … but I certainly like having that option available.

    For the most part, we will really take advantage of VA’s new corkage law at smaller chinese, sushi and fish taco joint down at the beach – assuming they participate.

    Unfortunately, several restaurants that I’ve called here in the Tidewater area are not participating in BYOW. If enough consumers (i.e. – the people reading this blog right now) will call their restaurants and ask about BYOW, we’ll likely see much more participation.

    Thanks for the link love. Have a great weekend!

  9. GrapeEnvyGuy

    Woogie – I really think that $10 is the sweet spot for your neighborhood restaurant with entrees running $8-15. Like Chris mentioned, I’m not interested in paying more for the service charge (because that’s what corkage is) than I’m paying for my meal.

    Andy – I think the automatic gratuity is a good way to deal with that concern, because I think expecting folks to tip on the marked up cost of the bottle is… optimistic. One of the complaints I’ve heard with daily deals sites (like Groupon) is that ill-bred jackanapes are using the coupons and only tipping on what their bill comes to. Jerks.

    Frank and Chris – this really could be a great thing for neighborhood mom & pops if they play their cards right.

  10. GrapeEnvyGuy

    Jordan – I really like the idea of a different corkage on locals. I get that restaurants don’t necessarily want to take the risk of investing in local wines that then don’t move (even though they should be flying off the rack).

    Could corkage cut into profits? Absolutely. But I think if a restaurant owner is smarter than the average bear, s/he could also use it as a great opportunity.

  11. Jordan Harris

    GEG – I might have worded it poorly, but the owner should get good profits regardless. They don’t make that mouch on the average wine. It is the server that looses. By tacking a straight 20-25% does not always help either. If someone walks in with one of our Single Vineyard wines, that is a wine that should be $80-100 on most wine lists going by average mark-ups. That would mean the tip should be between $16-20 dollars on the wine alone whereas, for a good meal and a nice restaurant, the food and a $10.00 corkage is going to be in the $100.00 range which gets the server $25 at 25% so would likely be loosing about $10-15 per table. Most servers are paid less then minimum wage which is legal once tips are involved.

    What if someone comes rolling in with a bottle of 82 Lafite? They will likely want it decanted, want appropriate stemware, etc. Do you set up an a la carte corkage type policy? Charge, $10.00 for opening, $30.00 for decanting and $30.00 for upgraded stemware? The problem with making it too cheap is it also makes in a bad business decision to offer great service like respectable stemware and proper wine table service. Sure this is not likely in the Ma and Pa places, but in those places, every cent may count. If you are selling a remotely decent Bolognese even for less then $10.00 there can not be much money to be made, so some might have to come from the wine.

    A $10.00 corkage would be the equivalent to the mark-up of something in the $4.00 to $5.00 range in a supermarket. This might work for somewhere like Frank is describing that probably does not want to carry wine in the first place since it simply takes up shelf space, but for the majority I would be skeptical.

    I know if I owned a restaurant and $10.00 was the expectation, I wouldn’t do corkage. The only way I might utilize it is as stated above, mid week marketing and local support. The idea behind expensive corkage is that corkage is not there to allow diners to bring in cheap wine and get out cheaper. It is there to ensure better selection.

    One way to also to do corkage is to take your lowest or close to wine from your list and charge at minimum that mark-up. That would likely be in the $20.00 range for most places.

  12. Chris

    Also potential corkage question, what if I bring in a 1.5L bottle, do I get charged the same corkage or could someone charge me double? I have a 1.5 from Pearmund that is waiting for a special occasion to open.

  13. GrapeEnvyGuy

    Chris – what about that champagne bottle they celebrated the Stanley Cup with?

    Jordan – All good points. I think the important consideration is that allowing corkage is optional. I really think high-end restaurants have an easy out, in that getting the server or somm’s recommendation and buying something off the wine list is all part of the experience. For those who have a bottle of ’63 Chateau du Ohmigodmyfirstpickuptruckcostlessthanthat with which they want to celebrate, my guess is the restaurant can still make special allowances and decide what to charge case by case. My understanding is that many would even before corkage.

    Corporate chain restaurants – your Olive Garden, Applebees, etc – can fall back on only doing what’s allowed by corporate.

    So that leaves the neighborhood places. I would imagine that for those who do a brisk wine business, they’ll keep on keeping on. Where I think this could be a boon is for the restaurants who maybe keep a half dozen wines on hand and move through them slowly – say, by-the-glass sales that occasionally finish a bottle before it’s completely oxidized, if they’re lucky. These folks should be tossing confetti in the air and running through it, as I would have to think it could reduce the pressure on them to maintain an inventory.

  14. andy

    I’m not the typical restaurant customer, I’ve often tipped well over 25% if the service deemed it. It certainly is fair to have a scaled corkage fee, x to bring in the bottle y to have it decanted z for better stemware. I don’t take issue with that. I do think restaurants aren’t looking at the big picture though. Eating out is the first thing scratched from most household budgets when the economy is bad, and from what most economists are saying we’re going to dip soon, again. Maybe once that happens those resisting reasonable corkage fees will lower them just to get people to buy the steak or salmon that only has a few days of shelf life. Who knows.

    When we go out to dinner we go to restaurants for their wine lists as much as their food. So again I’m not the typical consumer. I do feel that the typical consumer is going to bring a bottle they paid $10-15 for and not require too much in the way of table service other than to open the bottle for them, of course if it is a screw cap they should be allowed to open it themselves and save the waiter all of that time consuming work.

    Waiters definitely make less than min. wage maybe the restaurants should pay them more. $2.35 an hour is not very much. The restaurant I used to work at you could have 5 tables in a night and walk out with $350 in tips. Compare that to a server at a less costly restaurant they might make that in a week off of 50 tables. So I don’t think the super high end restaurants are going to be effected too much as patrons spending $100 in food more than likely don’t care too much and will also buy wine from the list. The more casual places with bobo wine lists will probably see a bump in revenue because they will open their doors to a wider variety of clients that might eat at their establishment more often now that they can bring wine in. So the mid range restaurants with the 15 to 25 avg entree price stand to lose revenue if they attempt to limit corkage customers. I know if I were to bring a bottle I’d be more likely to buy the opposite of what I brought from the restaurant. Either a couple glasses of house white or something like that. Or if my wife ever lets me drink liquor again we’d be more likely to buy a nightcap and dessert after the meal. Servers used to be great sales people, the overall goal should be to get folks in the door and start selling. A good server should be at that table pouring through that bottle as fast as he can and then sell another bottle, and dessert on top of that. Too many folks were spoiled by the booming economy where people tended to blow through money, have power dinners, parties where you never had to really sell anything and the tips were huge and restaurants could mark wine and food up like crazy, well times are way different now and folks are watching their cash again.

    I guess I’m surprised restaurants don’t take a friendlier “lets see how it goes” approach. When it comes down to it drive by the fancy restaurants parking lot and see what they look like compared to Ruby Tuesday, Bonefish, or the other box lunch restaurants. I have boycotted the chains ever since 2002, but have found myself thoroughly ticked having to pay 150 bucks for okay service, cold/uninspired/bland food and whatever drinks we ordered, at some of the “finer establishments” let me bring a bottle of wine in so that I only paid 115 bucks and maybe I’d be less annoyed, you have a much greater chance of me returning if I could at least bring a bottle without being charged an insane amount of cash.

    I’m feeling like this is turning into another 10 or 11 beer convo. looks like that takes us up to a case each Jordan, I fear for Leesburg next time I’m in town.

    Way too many different issues regarding this topic.

  15. katie

    I love this idea and argee with Chris, corkage fee depends on the place. Mom & Pop places up to and around $10. Nicer, tie required places, over $10+.

  16. Ed

    I always figured that corkage was more of an issue for fancier restaurants. Those would seem to be the places whose patrons are more likely to have higher end wines that they want to bring. From the discussion above, this is not necessarily the case.

    Around here there are quite a few places that are BYO only. They don’t serve alcohol but will supply glasses and serve what you bring.

  17. Jordan Harris

    Ed: PA is such an awkward place. Can’t buy alcohol from most places, selection is limited by the State, but you can allow someone to come on in and drink whatever they like with no license and likely no liability concern at that point. Hmmmmmm.

    No if you can eliminate the liability of over serving someone then cheap corkage is well worth it for the owner.

    Some interesting other questions would be what classifies as wine? Can you bring in fortified, ciders, fruit wine, sake, or barley wine? These can all fall under wine in Virginia and most are made at Farm Wineries (not Barley wine or Sake that I am aware of).

    I am still hesitant as to what a flat $10.00 statement would do to a lot of places. I am sure it would work in a lot of places, but I am just not sure of anywhere I have gone recently and ordered wine that would fit in this catagory. But after another cases of beer with Andy I am sure we can solve all the worlds wine problems. That said it is Canada Day, so I should have already consumed that before my first post today.

  18. VAWineDiva

    My turn to join the discussion….

    We don’t eat out a lot, and when we do, we’re not usually talking about high dollar restaurants. When we do eat out, we also seldom order drinks. The biggest reason for this is the obscene markup on alcohol. A 300% or more markup over retail (let alone the wholesale price the restaurant paid) strikes me as insane, and I won’t normally pay it. So, to use Jordan’s example, I’d never pay $80-100 for a Tarara single vineyard wine. First, I can’t afford it, and second, I won’t support that kind of markup.

    If local restaurants charged low corkage fees, I’d be more likely to show up with 1 or 2 bottles of local wines and have a 3 course meal. I think this is what people are missing with corkage. Many people won’t pay restaurant alcohol prices, and a tight economy only exacerbates this.

    Also, this opens up potential creative options like personalized tasting menus such as done at this CA place (thanks to Vintage Ridge for the link via twitter):

  19. GrapeEnvyGuy

    Jordan – did you ace the Canada Day quiz we posted on FB?

    I think Andy has a great point re: upselling. Someone brings in a big, full-bodied red, say “that’ll pair beautifully with several entrees. Chef has a killer scallop appetizer, perhaps you’d be interested in that and a glass of ?”

  20. Jordan Harris

    GEG: Haven’t seen the quiz. I would likely fail unless it is about Canadian food, beer and wine. Well, Hockey too since I have been wearing a jersery almost all day. Finally gave up from the heat. Think I lost some weight though.

    VWD: Great link. I would love to see some of those here. I don’t disagree with the mark-up issue, but the problem can be observed two ways. For a place with only a handful of wines they should be able to move them relatively fast and keep rotation which is less expensive. For places with extensive lists they have to pay for their storage. Some of these wines are there for years and require proper cellar temperatures and humidity control. If they don’t then someone like me will reject the bottle at the table anyway. It is not ideal to have these mark-ups, but I do understand a lot of them. BTG is usually even a larger mark-up as the first glass is normally to cover the cost of the bottle incase no one else orders a glass on a slow week.

    It does suck, which is part of why I rather cook and drink my own wine anyway. The food at restaurants is also normally 300% but at best is 200% so it is what it is. Going by my last statements, maybe you guys are right and they should have cheap corkage. They still won’t have the stems and decanting I usually do though.

  21. Ed

    It’s not just in PA – also in NJ and maybe NY as well? We were at one in Jersey a few weeks ago. We brought wine buy other people had all sorts of spirits.

  22. MEL810

    I seldom order a glass of wine or any other drink, other than a beer, at eateries, simply because of the cost. I don’t like paying as much for one drink of alcohol as I would pay for an entree or a large appetizer. Charging upwards of $7.00 per glass for what is usually common, cheap wine, is ridiculous and a sin, IMNSHO.
    Corkage will allow me to BMOB and experience a meal with wine at my favorite eateries.
    I agree with folks here that the corkage fee should be scaled to the type of eatery. If I am going to eat a fancy-dancy Chez Snobbery place that requires me to dress up and sell my soul to VISA to eat, I wouldn’t expect a low corkage fee. I usually don’t eat at such places, anyway. Not only do I NOT have the money, but I am a boob feeder (Slop food on my chest, LOL!) and my boobs don’t need any more weight. Also, I am against paying huge amounts for something that lasts only a few hours and only ends up in my alimentary canal or on my butt, anyway. Exceptions there might be a wedding feast or a special occasion such as a big anniversary,graduation or promotion.
    Local mom and pop places and chain places should charge corkage according to their prices,ambiance and general run of clientele.
    I always tip according to: 1. The overall price of the meal, including drinks (if I have a coupon from something like Groupon, I still tip according to what the non-discounted price would have been) and 2. The level and quality of service. If the service is accurate, timely and courteous, I tip 20-25%. I don’t expect to be treated like a queen, but I should be treated as a valued customer. If the service is not as good, I tip less. If the server is whiny or grouchy or abusive, I might not tip at all. I am not going to pay someone to be nasty to me. If a lousy server stops getting tips, they might get a clue and start giving good service or get into another line of work. I know waiting tables is a hard, thankless job but even then one can step up to the plate and treat the customer as they would like to be treated. If the customer is overly rude or otherwise out of line, the server should get the manager involved.
    I even tip the hot dog vendor at the lunch wagon in front of my office and I am just about the only person I know who does! He doesn’t have one of those tip jars.
    I think those that bring in a Virginia wine for corkage, no matter what Virginia wine it may be, should be given a break in corkage fees in the spirit of supporting our local vintners and Virginia agriculture.
    If someone brings in Yellowtail or the like, they are a fool for paying a corkage fee on such a cheap, common wine. Can you imagine paying $10.00+ corkage for Two Buck Chuck? LOL! Save that stuff for your large party when you want to serve just any old wine to a crowd of the hoi polloi who are not particular about wine.

  23. GrapeEnvyGuy

    Mel – such an awesome comment I don’t even know where to begin! (not touching the boob feeding though)

    I’ve talked to a lot of people for whom 20% is the new minimum tip amount. I like that.

  24. MEL810

    Perhaps VWD can relate the the “feeding my boobs” situation! LOL!
    20% is my minimum amount of tip for adequate service. For great service, I might go 25-30%. For meh service, I might do 15%; for rude, inadequate service, I don’t tip at all.
    I am not going to subsidize incivility and jerks.

  25. Frank

    I like the idea of lower corkage fees. I have a real hard time ordering a bottle of wine for $34 at a restaurant and I know I can get this from my wine merchant for $9.99. So, if they charge me a $20-$25 corkage fee the two costs are similar. I either do not order wine when we go out or I opt for the house wine which is usually a fairly decent wine for $4-$6 per glass.

    I lived in Virginia from ’84-’86 and I did not realize VA had that many wineries. Almost makes me want to move back. In New England, the total number of wineries is about half of what Virginia has with CT & MA with the bulk of wineries

  26. GrapeEnvyGuy

    Mel – that gives VWD and I a topic for discussion. On it!

    Frank – I think you make a good point about where restaurants bring value with their wine list. Interesting wine that complements the food is great, buying whatever the distributor can unload cheaply = not so awesome. Either embrace the wine portion of the business and do either no or an expensive corkage, or say screw it, keep some random cheap bottles on hand and go for corkage.

    My understanding is that when you were here was a dark time in VA wine, and there was a mere handful of wineries. Hey, if you’re considering a move, CNBC ranked VA #1 for business!

  27. andy

    If corkage were based on the cost of the wine say an 82 Mouton at $85 corkage, I would decant it in to a bottle of 2 buck chuck and pay the $10 corkage. I would find it hard not to crack up myself while any sommelier would give me dirty looks, the best part would be when I’d offer him a taste of my fancy wine and more than likely he’d decline. That would be sooooo much fun!

    Time for spam: Bastille Day Celebration at JV july 16th 5 courses 5 wines

    menu is on our website, going to be a heck of a party

    great food, great service, no corkage fees. only caus eyou can’t bring yer own though!

    GEG/VWD did you get your Viognier?

  28. andy

    5 courses 8 wines, sorry

  29. VAWineDiva

    The menu looks great, but I only count 7 wines. :-) I hope you sell out your seats quickly. As for our club shipment, I how to pick it up very soon.

  30. andy

    i never said i could count

  31. MEL810

    Andy, A great idea, there! I’d especially love to see you do that in front of some snobby French sommelier. And you could stick out your tongue at him, too boot!

  32. MEL810

    Frank, People, even people who are native Virginians, are astounded when I tell them how many wineries VA has.
    VA is an undiscovered gem of the wine world.

  33. Ed

    Not just how many wineries there are – but how many good ones.

  34. Frank

    I thoroughly enjoyed Virginia when I lived there especially the winters which, for the most part, are not as harsh as CT. Judging from the content of the wine blog I’m tempted to take a trip down to try some of the wineries to see how they compare to CA & CT.

    I’m on my quest to visit all the wineries in New England and so far since April I’ve been to 21 of the 31 CT wineries. The quality of the CT white wines (I prefer reds) are amazing due to some of our longer growing seasons especially the coastal wineries with their warm summer breeze. I’ll bet the VA white wines are phenomenal as your growing season is longer than ours.

  35. MEL810

    Didn’t know exactly where this link should go,so I put it here. The article is an Accuweather post about how stink bugs are starting to affect the vineyards in CA, WA, OR & VA.

  36. Jordan Harris


    There is so much talk about stink bugs and their affect on wine. I really don’t believe they cause any harm. I did smell juice that was affected after we pressed, but as soon as it started fermenting, it was gone and all was good. My believe is whatever it is that they excrete is probably water soluable, but not alcohol soluable which would explain affecting fruit and juice, but not wine.

    On top of that I often laugh when I hear 10 bugs affects one ton. The reason is what are you really going to do about it. If you sort and find 10, I am willing to bet there are 10 you didn’t find. On top of that, they excrete that stink upon impact so the second you touch them, the smell is on the fruit anyway, not to mention your hands which are still dealing with the rest of the fruit coming down the sorting table.

    Once again, I don’t think they affect wine. Wine sales and hospitality is a whole different story. Hard to get people to stay around and enjoy the place when outside is infested with stink bugs.

  37. MEL810

    Glad to have a winemaker’s input on this. Thanks, Jordan!

  38. VAWineDiva

    Mel and Jordan – I love that you guys kept things going in our absence! :-)

  39. Jen

    I had no idea you were supposed to tip on the wine amount, I actually thought it was opposite because of the huge markup. (and I always thought I was a good tipper!) I don’t know how I feel about this now since I probably won’t want to pay $20-$30 to open a bottle of my favorite wine that I already paid for. I guess I will continue to forgo the wine until I get home. I do really take issue with charging for screwtop wines. We were at a little wine shop and were going to enjoy a glass there and take the rest home and they charged to open the screwtop we were a little shocked. (clearly we don’t go have wine at wine shops often :-) )

  40. MEL810

    VWD, It is my good pleasure to do so! Not that I have anything of serious import or profundity to impart, but then, that has never stopped me from opening my pie hole and opining on anything!

  41. VAWineDiva

    OMG – were we supposed to be profound? ;-)

  42. VaWineGuy

    I always arrive late!!!

    Great discussion here on the matter – her’s what I’d like to see;

    A repository of some type where the policies/practical procedures/etc… of any given restaurant are laid out for all to see. We need a way to spread the word about those that are doing this in attractive ways so we can reward them with our patronage. If I knew that Great American Restaurants would waive the corkage fee (as Frank suggested some do) in return for ordering from the house list, I’d take them up on it quite frequently.

  43. VAWineDiva

    I love the idea of a compendium like this – that said, I’m out of free time, so that will have to be someone else’s project.

  44. MEL810

    Here’s an article from the Richmond paper on the new corkage law. The article just came out today.

  45. GrapeEnvyGuy

    Nice catch!

  46. MEL810

    GEG, I was walking into my office building today and saw a small blurb on the front of the morning paper about this. I figured it would be online, so I looked it up at RTD and posted it.

  47. VAWineDiva

    ….well you’ve made my life easier for the VA Wine Trips weekly news round up!

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