Restaurant wine whine


by admin on August 6, 2010

Wakefield sommelier Christina Stobert likes the occasional wine from the dep, but she doesn’t like bringing your own bottle to a restaurant.

Are you that person who asks to bring your own wine to a restaurant? Do you regularly complain to the unknowing server how you can buy it from the store and pay half, or third, the price? Well, bringing your own pops my cork!

I get that you would like to spend less money, get the best deal you can, but I would like you to understand why restaurateurs prefer your buying the wine in their establishment.

Do you go into a restaurant and bring your own food? Of course you don’t. Well, asking a restaurant to allow you to bring your own wine is like bringing your own food. It’s like saying to a business, could you pay for the staff, the rent, the tables and chairs and wine glasses, linen, advertising . . . and I will bring my little picnic in, use your space and have a great time!

Restaurants make money by selling two things: food and alcohol. Take that revenue away and you have a closed restaurant. In good restaurants, the wine list is like a menu, carefully thought out and put together with care by the sommelier.

If I let you show up to my restaurant with your bottle of Fuzion to pair with my chef’s carefully crafted menu, then I am allowing you to ruin a good meal and waste a lovely seat that could be filled with someone else who is looking for a culinary experience that can’t be prepared at home. Isn’t that the point of eating out?

Shiraz/Malbec Fuzion Zuccardi Mendoza 2009

Argentina, $8.75

This wine is plonk. I liked it when it first came out, but then it caught on like wild fire, the price too good to be true and then they mass-produced it and the quality rapidly dropped. Its drinkable, a bit of fruit, some tannin, but non-descript and has a bit of a bland chemical alcohol aftertaste. Funny that it’s currently the top seller at the LCBO. Do people even care what they drink?

Sigh, I hope you do.