For many, going to a BYOB restaurant is a pleasure because they can enjoy great wine without paying marked up restaurant industry prices. For example, a party could bring along a nice bottle of 2007 Kuyam Petite Sirah, with its rich flavors of black and blue fruit; or a bottle of 2007 C3 Tempranillo which tastes of plum, cherry and strawberry mixed with an earthy minerality; or the 2007 Kuyam 13 Moons with its notes of roasted herbs, cherry, tobacco, and cocoa, and the restaurant staff will serve it to you, in exchange for a nominal corkage fee.
Well, we’ve gotten a slew of complaints after the recent increase to our corkage fee (from $5 to $327), and we just wanted to explain ourselves. This is not simply a case of us charging a higher price for the same uncork-and-pour routine; with the increase in cost comes an increase in service. For those who were unaware, here is a brief rundown of what you get for the new corkage fee:
First, we pour the glasses. Upon finishing a bottle, we take it to the back. We soak the bottle to remove the label. The label is then signed by the head chef and your waiter and framed. Meanwhile, the bottle itself is melted down and reblown into a vase by our new full-time glass blower. We then fill the vase with water and insert two Gibraltar Campions. The vase, flowers, and framed label are then presented to you ceremoniously at the end of your meal while our full-time bard – the one who asked you all those personal questions while you waited for your food – reads an ode to your table. After that, you are carried out on your chair and deposited into your car.
We thank you in advance for your understanding, and we look forward to your continued business here at the Bistro Grande! Without your support, we would be unable to build such a unique, fine dining experience!
2007 Kuyam Petite Sirah
This wine is getting better and better as it bottle-ages, as with all Core Wines. Black and blue fruit, in some ways more like a Syrah right now. Grapes at high elevation form more tannins so the higher pH is balanced. A perfect wine for a cool winter day. Hearty, warm and delicious.
2007 C3 Tempranillo
Year after year our Tempranillo is a big hit - always a fan favorite at Core Wines' tasting room. The wine is made from 100% Tempranillo, which is lush dark fruit with tons of complexity. Classic characteristic flavors of plum, cherry and strawberry mixed with an earthy minerality. It’s ready to go now or age it for another 5-10 years.
2007 Kuyam 13 Moons
Three clones of Cabernet Sauvignon, 2 clones of Merlot, and barrel select Petite Verdot, Malbec and Cab Franc were used in the making of this wine. Big fruit and huge flavors emerge from the dark wine in the glass. The nose has components of blackberry, huckleberry, cola, and black pepper. More dark fruit on the palate with roasted herbs, cherry, tobacco, and cocoa. Long rich finish with medium tannin and nice acidity. Drink it now or age it for 5-10 years.
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