TBB proposes new corkage fee regulations

3 Feb


corkage fee

The TBB (Totally Bogus Bureau… AKA yours truly) has proposed the following new regulations regarding a common (check regulations in place in your home state) practice known as “corkage fee”.

Some states in the nation will allow customers to bring into a restaurant their own bottle of wine to be served (by the restaurant staff) alongside their meal. To offset various costs and potential lost revenues a nominal fee (corkage fee, interestingly enough this fee does not apply to beer or liquor, but that’s another story) is added to the guest check.

In compliance with the paper reduction act and to make the new regulations “user friendly” here is what the TBB proposes:

As simple as A B C

A) Bringing your own bottle of wine into a restaurant is not a right for which people fought and lost their lives so you can save a dime whenever you go out to dinner. Pretty much like the act of driving (with a valid driver’s licence) it is a P R I V I L E G E and it can be revoked at any time for no reason whatsoever!. Use the PRIVILEGE sparsely & wisely.

B) The nominal corkage fee does not increase or decrease based on the quality of the wine that patrons bring into the restaurant. As a rule of thumb the national average for corkage fees is about $25 per standard size bottle (750ml equivalent). So let’s do some basic math:

  • Patron #1 brings a bottle of Chateau Margaux 1982 with a retail value of $2500 if the corkage fee is $25 it represents 1% of retail value of the wine.
  • Patron #2 brings a bottle of Yangara Park Shiraz with a retail value of $25 if the corkage fee is $25 it represents 100% of retail value of the wine.

Bring a special bottle for that special evening with that special someone to create a lasting special memory… get the drift, do you feel me brother, you know what am saying?

C) Last but not least: ALWAYS offer a taste to the person who handles your wine at the restaurant, it is a nice gesture and contributes greatly towards education and experience.

In conclusion, for some of you reading this, the subject of corkage fees may be old news however what I propose is: in the future corkage fee should be based on the behavior and overall demeanor of the guest. If you are nice overall, gregarious and outgoing you may end up paying way less than $25 if anything at all… But if you are trying to embarrass me and the rest of the staff because we have never heard of this label that you brought in due to the fact that only 50 cases were made by your brother in law… I am not ashamed to admit that I may not have heard of a specific wine especially if it has never been released commercially! So for you the pompous know it all, who did not offer any taste of this superlative creation that only you & your close relatives have ever heard of, yes you are ruining it for everyone else… Therefore you leave me with no choice but to revoke your PRIVILEGE.

Hey Mr Pompous, look at the bright side of things, you still have your driver’s licence so you don’t have to walk home.

Is there anything else I may get you at this time?


Flavor of the Month: 7 Flavored Whiskeys To Try

3 Feb

Flavor of the Month: 7 Flavored Whiskeys To Try.

A Minority Opinion on the Wine Film ‘Somm’

26 Sep

This wine movie is boring and cold

 somm_movieI’ve been catching up on my wine movies lately, with both A Year In Burgundy and Tu Seras Mon Fils (You Will Be My Son) earning a thumbs-up. I realized though that I never pitched in my two cents on the most recent darling of the genre, Somm.

Directed by Jason Wise and released commercially this past summer,Somm is a documentary that covers the travails of four young hopefuls vying for the coveted Master Sommelier title, or M.S. The degree, bestowed by the Court of Master Sommeliers, is rare in the wine industry. The exact qualifications for the diploma (and the red lapel pin that comes with it) have never been fully disclosed. Alas, Somm the movie does little to shed light on this.

In fact, from a strict movie perspective, Somm is quite boring. Continue reading

Cracking the Code to Better Wines

9 Sep

Tannat grapes

Uruguayan discovery could lead to “more pleasing and valuable” wines.
By Diana Goodman | Posted Wednesday, 04-Sep-2013
Scientists in Uruguay have announced that they have uncovered the genetic make-up of the tannat grape, which is considered to be the best variety for a healthy heart.

Tannat is the signature variety of Madiran in south-west France and Uruguay. By unraveling the information in its genes and DNA, the researchers hope that their findings will help winemakers to produce even better-quality wines in the future.

“Winemaking has always been an art; today it is also a science,” says Professor Francisco Carrau, of the United Nations University-BIOLAC program in Montevideo, who collaborated with an Italian team.

“If we can determine through biotechnology the factors that determine a wine’s aroma and color, we can potentially apply that information to create more pleasing and valuable products.” Continue reading

Clicquot introduces new biodegradable packaging

24 Jul

ImageVeuve Clicquot has joined the biodegradable packaging revolution with a 100% biodegradable way to store a bottle of champagne, and keeping it chilled. “Naturally Clicquot” was created by designer Cédric Ragot using recyclable paper and potato starch.

With the isothermal properties, the packaging will keep the champagne chilled for up to 2 hours after it’s taken out of the ice bucket or refrigerator.


Judgement of Paris… Part deux

6 Jun

Coming to a bottle near you…

2 Jun

Coming to a bottle near you… Nutritional information…

“The Alcohol and Tobacco Tax and Trade Bureau (TTB) has reviewed its position regarding the use of “Serving Facts” statements on labels and in advertisements for alcohol beverages…TTB will allow the use of either statements of average analysis or Serving Facts statements on labels and in advertisements, in accordance with the terms of this ruling.”

Feel free to read the 11 page release from the TTB (http://www.ttb.gov/rulings/2013-2.pdf )

What I find interesting is:…”TTB Ruling 2004–1 defined a single serving as:

  • 12 fluid ounces for malt beverages
  • 5 fluid ounces for wine
  • 1.5 fluid ounces for distilled spirits, regardless of the alcohol content of the product…”

Whatever happened to a 6 Oz glass of wine?


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