Yesterday The Washington Post posted an article on screw tops. In summary it says that people think screw tops are for cheap wine because only cheap wines have screw tops; expensive wines are going to have screw tops because less wine will go bad due to cork issues; it's hard to change peoples minds once they associate cheap with something.
Most of this is obvious. Personally, I like the whole process of removing a cork. I don't mind buying wines with screw tops. What I hate is bringing a wine with a screw top to a resturaunt and then paying a corkage fee. I paid $20 for you to twist off the cap? Down with corkage fees.
There's also a bit about an expensive NZ Merlot going "pop." I'm not sure what that's all about. Maybe I just haven't been drinking enough expensive NZ wines, but I generally associate corks going "pop" with bubbly wine.
Thursday, February 1, 2007
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3 comments:
Down with teh corkage, even if you have a physical cork to pull out.
I say that corkage is only fair if you bring something that the restaurant already has.
Screw tops are fine for anything up to $20. But I sure hope Grange never comes in a screw top - some things are all about tradition.
I agree; I hate paying a corkage fee. There might be a law involved. I have no problem paying up to $10 in corkage. However, $20 seems to be the norm here.
Corkage is a financial issue. Restaurants sell food AND wine. They charge you a corkage to account for lost sales. Could a fine restaurant keeps its doors open if everyone brought in their own food and didnt have to pay for it? Do you work for free????
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