One practice I have always applauded dining establishments for is a BYO policy.  That said, such a policy permits you the patron to bring your own wine to the establishment for consumption.  You will usually pay a fee per bottle called a “corking fee”.  Even with the fee, BYO has several advantages:

1. You know what you will be drinking – no guessing off the wine list (that’s a different post altogether);
2. You won’t be overpaying – even with the corking fee;
3. The wines you bring will often be conversation starters.  What’s a better way to start a relationship with a dining establishment than to allow them to understand what you, the customer – likes?

That said, don’t go bringing your $5.00 bargain bin wine to the establishment unless they don’t serve wine at all.  I’d consider this rude.  I’d also consider bringing a wine you know they establishment has on its wine list as rude.  If it’s a common bottle AND you know what it’s price point is AND you are going to drink a bottle – then ask to speak with the wine steward or manager and work out a deal.

If it’s an uncommon bottle and they have a wine steward on staff – offer a taste.  This just builds a relationship and that relationship will benefit you in the long run – especially if you are a frequent patron.

So how do I find a BYO establishment in my area?  You may find them in various reviews on Yelp, OpenTable or Zagat.  You are better off calling and asking if they have a BYO policy.  Or you can use this handy website that someone recently pointed me to…. GoBYO.com.

Try it out. Post your thoughts or better yet – tell me your best BYO story.

http://www.winetastingsandiego.com/

Jim Barry 1999 The McRae Wood

It’s been a while since I went to the cellar for a bottle of wine.  I’ve been drinking less of late and when I have indulged it has either been out on the town or tasting a new South American or Spanish wine.  It’s also that time of the year when I start to drink more refreshing whites than the old sultry reds.  Hearing the call, I went to the cellar to find probably one of the first bottles of wine I ever bought after discovering and falling in love with a real red.  This wine changed my life – well OK, my outlook on wine.  The year was 2001 and the bottle is a Jim Barry 1999 McRae Wood.  I loved the wine in 2001.  I appreciate the wine now in 2009.

The vineyard was planted in 1964 with Shiraz on land Jim Barry purchased from Duncan McRae Wood.  The vines that produce this wine surround the ones that make my absolute favorite Shiraz in the entire world – Jim Barry’s Armagh.  The alcohol content is a bit high at 14.5%, but one does not notice as this wine begs lingering attention.

For those not familiar with this wine, it’s a true Australian Shiraz from Clare Valley.  Mark Barry is the second generation winemaker and very proud of his creation.  He should be.  The wine still had fabulous color and a lot of fruit.  The aromas of blackberry, licorice, and mocha are still very prominent in comparison to the hints of American and French oak.  The tannin structure is still there as well and the wine still produces a long smooth finish.   While this redhead’s kiss has softened – her legs are still long.  Date night was thoroughly enjoyable.   I only wish I had taken time to make a meal deserving of this nice trip down memory lane.  I’d give it a rating of 92 points.

Papio 2002 Cabernet Sauvignon

Papio 2002 Cabernet Sauvignon

Varietal Blend:
Cabernet Sauvignon 75.5%;
Syrah 17.5%;
Grenache 3%;
Zinfandel 1.8%;
other red varieties 2.2%

To sum it up in 5 words: Great Wine Label – Bad wine.

This wine had no complexity at all beyond the catchy label.  But then again, you get what you pay for in a $5.00 bottle.  I found no special flavors bouncing out at me, nor did it have a nice aroma.  I did however like the jazz influenced monkeys on the label.  If only the wine reflected the artistic quality of the label or the website.

The back label says:  “It’s a jungle out there.  When you find delicious California wines that are good enough to share with your prime mates, you have discovered Papio.  Papio Cabernet Sauvignon has rich, ripe, fruit aromas, with just enough structure to go with more flavor-intense foods like burgers, burritos and barbecue.”

I might use it for cooking instead of my own wine or the reliable Yellowtail brand.  But as for drinking… this is one monkey that tried to get the fruit at the end of the branch one time too many.  Let’s give it a rating of 75 points.