Vintage Eve Circa Nov 2017: What Consumers Really Think About Restaurant Corkage Fees and Wine Prices

July 21, 2020 by evebushman

Michael Perlis and I used to do an annual corkage fee article culled from local restaurants. It got very time consuming, and with sites like CorkageOnline.com now available, we no longer write our own. With that said, in a recent discussion with a fellow wine writer on restaurant corkage fees and their wine bottle prices I thought consumers may also have an opinion.

So I asked the question in a roundup of pals from Facebook, hoping those in the restaurant industry would take note and make sure their customers are educated on their own corkage policies: What do you think of the price and policy of corkage fees (wine service to include opening a bottle you brought in and providing wine glasses for a fee) and the markup of wines on restaurant wine lists?

I was a bit surprised at the number of people that commented, and the length of their responses, so I didn’t publish all comments or every part of every comment as some were duplicates. This is what I culled:

The Comments

Michael Perlis, our Contributing Editor, gets top billing with his answer, “Factors go into the acceptability of either – quality and number of interesting wines on the list, quality of wine service [including the glassware]. Sometimes both are lacking but the pricing suggests otherwise. It can definitely be subjective depending on what the customer is looking for. That’s my short answer.”

Fellow wine writer Don Sonderling writes, “When I go out to a restaurant, I most generally bring my own wine. The reason: One, I know what I like to drink and I have too much wine at home and that’s why I have it. The other, even though I definitely understand the need to make a profit, given a $50 bottle of wine (normal retail let’s say) is costing the restaurant about $35 I just really resent paying $100-$135 for that bottle.

So I’m going to a very good restaurant in a few weeks, and I was looking over their wine list…..figuring with the wine list they have (and because I have a very healthy gift certificate) I would order a bottle that I normally would never be able to drink. But after looking over the wine list, the bottles they are charging upwards of $250-$350 for…..even though they are obviously very good bottles, are pretty much $75-$125 bottles…..so I rather bring a bottle from my cellar that is a $125 bottle and pay the $35 corkage. I just really have this hang up about making “too much $” if you understand what I mean. And the less expensive bottles ($50-$75 or so on their wine list)….are bottles that you can pick up for $20-$25. That said, I will order a bottle of white from their wine list only because it’s more of an aperitif ….but I still feel ripped.”

Judi Laing, writer and creator of CorkageOnline said, “CorkageOnline.com lists restaurant’s corkage fees for wine, beer and whiskey. Over 1000 listed in California, expanding nationwide. Corkage is a ‘fact of life’ in the restaurant world whether they like it or not, so to address this issue, we are putting on a panel to discuss corkage POV from both the consumer and the hospitality industry. From comments posted here, it seems consumers don’t really understand why there is a corkage fee so this panel will help with that! Will keep you posted as to where and when. The only hard and fast rule I would say is: Do not bring a bottle that is on the restaurant’s wine list. If you’re not sure, call. Oh, and tip like a champ. Other corkage etiquette tips are on the website. Go forth and drink!”

Karen Bennett, sommelier and Wine Director at Café Med in Bakersfield, “We have a deli, retail wine, and bakery adjoining our restaurant. Our wine list prices are retail plus $15 and our corkage is $15 if you bring in your wine. Our servers also have the discretion to waive the corkage if wine is also purchased from our list, the bottle brought in is not on our list or is obviously a special bottle brought in for a special occasion. We are in the business of making our customers happy for a profit but, in my opinion as wine director, I would rather waive a corkage and see my customer happy and coming back to dine with us again and again.”

Steve Young, wine competition judge, “My rules on corkage – find out what the corkage is before you go, never bring a bottle that is on their list, offer the server a taste, pay the corkage, tip higher if the service was good, since the server is missing out on the tip on the wine bottle (unless of course they put the tip on the bill – then that’s all they get).”

Cathy, “Boy, what a can of worms you opened! I have my own personal rules for wine in a restaurant. I defiantly bring my own wine when the restaurant has a sub-par wine list. Corkage fee shouldn’t go over $15.00. When it comes to a restaurant that has a good wine list I’ll buy off the wine list, BUT if they are price gouging…nope, I’ll order a martini. When you know the brands of wine and their prices, it makes it very difficult to pay IE. $50.00 for a $12.00 (retail price) bottle of wine. The restaurants pay their staff minimum wage w/out benefits and their automatic dish washers clean the glasses. Wine isn’t perishable like meat, fish and vegetables, so why the high cost of wine? I’ve been told you pay for the ambience. But how many times over has that been paid for? I’m getting off my soap box now. Have a nice day.”

Robin, “I mentioned this awhile back but last time my husband and I went to Larsen’s and brought our own bottle of wine the corkage fee was $20 (if I’d know it was that much I wouldn’t have bothered, just ordered a glass of wine each then opened a bottle once we were home). The wine we brought was around $30 value, so we paid $50 to drink a bottle of wine. We did offer our waiter to have a taste, still got charged. The markup on the wine you buy at restaurants is insane, so either way they gouge you. I would be ok with a small corkage fee, but I think $20 is excessive.”

Michael, “Many of restaurants this days are charging $25 to $75 corkage fees with a wine list markup of 200-400%. Common tips are no longer 15%, and often suggested on your bill as 18-22%. We are paying higher prices for every dish ordered, and often with “creatively” reduced portions. As avid consumers, we are increasingly finding that the experience does not come close to its price.”

Denise, “If the corkage fee is reasonable I will pay it. I understand a restaurant has to make money. I will pay at most $15.”

A., “So, following the premise of waiving a corkage, why not just let them bring in their own food and drinks too? We can just prepare it and serve it to them. Perhaps we can waive the gratuity as well, well, just because….”

Aaron, “As far as a corkage fee goes I gladly pay it to drink my wines. Some places do have fees that are way out of line in my opinion but it’s the price we pay to enjoy our wines. Depending on where you are, Valencia vs. Hollywood, or in wine country I feel like 20.00 or less is a good fee to pay.

When it comes to wine lists at most restaurants I feel they charge way too much. As I see it they double the cost in most cases and well they buy it cheaper than we do so I guess it is really a good profit for them. This is why I pay corkage fees and I am glad to do so.”

Laura, “I struggle paying $100 for a wine I know costs $30 so I go off the beaten path on wine lists. Best values are typically Italy / Australia. I don’t mind paying corkage but if it’s more than $25 I feel as if they don’t want you to bring wine. I respect that.”

Kevin, “I’ll bring a bottle that is winery release only. I always share a glass with the server and/or sommelier.”

My conclusion: for the consumer, educate yourself on the corkage fees and bottles prices before going to a particular restaurant. For those in the industry: Listen to what customers and saying and educate them on your policies.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Spain’s Greatest Destination Winery: Abadia Retuerta LeDomaine Part Two – The Pairing

February 22, 2019 by evebushman

Last week I wrote about the Abadia Retuerta LeDomaine Hotel, Winery, Refectorio and Santuario Spa north of Madrid, Spain after a splendid meeting with their General Manager Enrique Valero Quintana. I introduced readers to Tesse in West Hollywood, where our meeting took place, and gave you some information on their wine store. This week I will finish up by sharing the menu and wines that we tasted in the luncheon. (If you’d like to see the photos of the dishes and more click here.)

Our final course, DRY-AGED TBONE, and all of the wines.

Wine Reviews and Luncheon

HAMACHI CRUDO

sudachi, gooseberry, crispy wild rice

2016 Le Domaine Sauvignon Blanc/Verdejo

Lovely round mouthfeel filled with lush tropical bruit, pebbles and a mildly sweet finish. Some found the pairing to have a bit too much sharp citrus in the dish, but the fish was so fine and clean I felt that it worked, the wine served its purpose to rinse away the citrus and allow me to linger over the tender fish.

BURRATA

Oregon porcini duxelles, port, roquette

2014 Pago Negralada Tempranillo

2012 Pago Negralada Tempranillo

2014: This was my favorite in the tasting for the beautiful balance of plum and blackberry fruit and the tannins, followed by chocolate, coffee. (When I mentioned this at the end of our luncheon Quintana, who wouldn’t state his favorite said that the 2014 was the winemaker’s favorite as well.)

2012: A bit drier than the 2014, probably due to age and vineyard conditions that year, also showed darker black fruit, green peppercorn and tannins. The dish of smooth and creamy Burrata complemented both wines very well.

BEEF TARTARE “A L’HUILE D’OLIVE”

caper berries, shallots, grana padano, chive aioli

2004 Pago Negralada Tempranillo (Magnum)

The 2004 was Port-like, dried berries, dark cherry, tannic and a superb balance. The wine expanded some of the spice of the tartare; and this proved to be my favorite dish in the luncheon.

PORK BELLY

charred carrots, brown butter, boudon noir (blood sausage)

2015 Pago Valdebellón Cabernet Sauvignon

Lots of spice on this wine, then came rich dark fruit and cinnamon. This was quite a decadent dish with incredible richness from both the pork belly and blood sausage. I found that the char on the pork belly was quite enhanced by the wine, allowing for a sweetness to escape. I started to wish I had been there not for a wine luncheon where I could only taste, I wanted to linger over these pairings and finish all of the wines.

DRY-AGED TBONE

“old style” Pistou, charred broccolini, waffle potatoes, beef jus

2014 Abadia Retuerta Petit Verdot

Surprised to find red, blue and black fruits all on the palate – and very velvety – as well as spice, pepper. The T-bone was incredible. This again was a pairing I wish I could have completely consumed.

Tesse

From Ogron I learned that Tesse and the wine store is his “baby.” Eighty percent of the wine inventory is not sold elsewhere, and he hopes to get the “winemaker collector series (from Abadía Retuerta LeDomaine) if Enrique agrees.” I asked about the corkage fee if one were to buy from the store to have with their meal and learned that it is only $15.

From the website

Tesse is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller, served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.

The restaurant’s name is a contraction of the French delicatesse, meaning ‘delicacy’ or ‘thoughtfulness’ — it’s also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA’s outstanding Farmers Markets.

Tesse’s menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.

https://www.tesserestaurant.com/

Abadia Retuerta Winery

The internationally recognized wines of Abadía Retuerta have enjoyed three consecutive years in the top 100 wines of the world, according the preeminent authority, Wine Spectator. While wines were produced on the estate centuries ago, the current winery is only two-and-a-half decades old and is known for its award-winning single terroir wines. The initial planting took place in 1991 with the first wines coming the following year. The estate covers 700 hectares of which 210 have been allocated to the vine, lying over a set of hillsides that reach a maximum height of 850 metres before sloping down to the southern bank of the Duero River…

The winery’s gold-standard wine is the Selección Especial, which reflects the essence of the estate – 75% Tempranillo, 20% Cabernet Sauvignon and 5% Merlot. Proof of its superb quality, the 2001 Selección Especial was awarded “Best Red Wine in the World – Red Wine Trophy” in 2005 by London’s prestigious International Wine Challenge competition. In addition, Selección Especial is the first Spanish wine to be included for three consecutive years on the list of the 100 Best Wines in the World, which has been published annually since 1988 by highly regarded Wine Spectator magazine.

Other wines produced at Abadía Retuerta include: Pago Negralada, made with the best Tempranilla vineyard on the estate; Pago Valdebellón, from Cabernet Sauvignon; Pago Garduňa, a very intense, clean, fruity and mineral Syrah; and PV (Petit Verdot), an elegant wine with a limited production of 1,000 bottles per vintage.

The 2012 vintage of Pago Negralada and Petit Verdot have been ranked among “the greats” with 97 and 98 points respectively, according to the Gourmets Guide. For the 2014 vintage, Robert Parker Wine Advocate awarded Pago Negralada 92 points and Petit Verdot 93 points, along with 92 points for Pago Garduña and 93 points for Pago Valdebellón, which also won the Top Medal Master granted by The Drink Business Global Cabernet Sauvignon. Blanco Le Domaine 2016 scored 93 points in the Peñín Guide and 96 points in Guía Gourmets.

Abadía Retuerta LeDomaine

www.ledomaine.es

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

From a Wine Student and Wine Writer: So Long to Piero Selvaggio and Valentino

January 18, 2019 by evebushman

By the time this article runs Valentino Santa Monica will have shuttered after over 40 years in the same location. The cellar, a Wine Spectator Award winner for many decades, will have been completely depleted via sales and/or being moved to a new restaurant in Newport Beach. The longtime owner, Piero Selvaggio, will have moved out too, soon to be found in Newport Beach with his wine and new restaurant, Louie’s by the Bay. (Read more about the move here in this August 2018 article in the LA Times.)

Piero lecturing at the Skirball

While people knew the restaurant for the wine, cuisine, location, Piero and his staff – I knew it for at least two completely different things. Over the years I was able to attend at least three classes that Piero lent his expertise to and enjoyed a few special occasion press dinners as well. Every one left its mark on me.

The most recent class I attended with Piero was a presentation by Planeta Winery focusing on the Nero d’Avola grape that is cultivated in Sicily. Piero shared his own experience growing up in Sicily before coming to the states and entering the restaurant business. After the class I was lucky enough to sit beside him for lunch. When the waiter brought over a plain green salad with nothing but a yummy dressing I took to the cheese and charcuterie that had also been served and “dressed up” my salad a bit more. Piero, watching me a bit, asked for the tray of goodies so he could do the same. I was tickled.

A few years earlier I had attended a lecture via Tasting Panel Magazine where Piero was part of a panel discussion and presentation at the Skirball on the wines of Calabria. Once again I was amazed by the amount of knowledge this restaurateur had under his belt and vowed to never underestimate the amount of knowledge, and sweat, that goes into running a restaurant for so many years.

The very last meeting I attended where Piero hosted was at Valentino and discussed the sticky wicket of the how and why of corkage policies. As I listened to somms and restaurant owners lament the demise of their business due to corkage policies that were demanded by customers, I was charmed by Piero who never once criticized a guest. A real gentleman.

There were also a few press dinners I attended courtesy of Piero. We were “guests of the Briziarelli estate” for the multi-course dinner, which was fabulous. LOTS of photos in this link. I remember a slight lull in the evening and I was able to get Piero to take a few minutes to show me his famed wine cellar. Hall after hall, room after room, up a staircase to a larger room, and finally opening up into the private cellar dining room. I had literally died and gone to wine writer heaven that night.

Another dinner heralded in the latest Brunello di Montalcino 2010 vintage, again in a multi course menu, only to be interrupted…by the blare of a horn? It was famous Italian butcher Dario Cecchini from Panzano, Chianti! And why Valentino for this special dinner? “Valentino was ONE of only 26 restaurants to toast the Brunello 2010 as only 26 were awarded the Leccio d’Oro prize; the restaurant was also one of the first to receive this prestigious award in 1995 – and the first outside of Italy.” Part one on this story is linked above, this is the link for Part two.

The most memorable dinner for me had to be the Prosciutto di Parma event. A group of press were invited into that private cellar dining room, after appetizers on the second story patio and then after a demonstration and lesson with Francesco Lupo we sat and enjoyed dish after dish created by Chef Nico Chessa. My mouth waters to this day when I reminisce about that dinner.

Okay, only now, after having written all this out, I can say goodbye to Valentino and all that Piero gave to us. I will be forever grateful for his gracious press invitations and the wealth of education I gained from it all. Can you say the same about any restaurateur you have known?

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Corkage: Do You Want to Hear From the Professional’s Point Of View?

July 6, 2018 by evebushman

Restaurants are faced with a new reality that consumers clearly are on to corkage – beyond the BYOB backyard BBQ! Corkage is a critical component of a restaurant’s beverage program, its ROI and hospitality.

From CorkageOnline Founder, Judi Laing

Welcome to the Good, the Bad and the Ugly Corkage panel! – Judi Laing, founder of CorkageOnline.com, a national directory where you can find corkage policies for wine, beer – and spirits.

So, we’re here to discuss all the merits and demerits of corkage. If Freud were here, he might ask, “What do Customers want?” as they vie for first position in the hospitality universe. After all, without customers…well, you can finish that thought! But there is a bottom-line reality to running a restaurant successfully and Freud might then ask, “What do restaurants want?” There needn’t be an us vs. them mentality so for one last famous quote, “Why can’t we all just get along!”

From the Panel

Mandy Woodward: Somm at Faith & Flower, freelance consultant and wine educator; Hunter Hall: President LA Board of Directors California Restaurant Association and Principal at Archetype Hospitality & Development; Lou Amdur: Wine Guru with an astonishing palate and Proprietor of Lou Wine Shop in Los Feliz; Bonnie Graves: Sommelier, Founder & President of Girl Meets Grape a wine & lifestyle advisory; Ting Su: Co-Founder of Eagle Rock Brewery , craft beer evangelist, founder of the Women’s Beer forum, a monthly meeting about craft beer and Moderator: Piero Selvaggio of Valentino, dean of Italian cuisine in America.

Selvaggio got the conversation started by recalling his own start: 45+ years ago, a one page wine list that grew to what it is today. He felt, and some of the panelists echoed his thoughts, that people don’t bring food (someone called it a possible “steak-age” fee for bringing in food) into a restaurant so why do they feel so compelled to bring wine? The restaurant establishes a corkage fee for the service – opening, decanting if needed, glasses (high rate of breakage on fine glassware like Riedel) and clean up.

Hall said that some restaurants are changing their business model – providing one type of service during the day and full service at night – and there’s less discussion regarding corkage issues. Later he did say that restaurants and wineries should discuss fees, customers don’t understand the mark up and maybe a different pricing structure, or deals with wineries, could be made.

Woodward felt that people have no respect for paying corkage fees yet readily pay for expensive cocktails. Some diners make a big scene – opening their own bottles and/or bringing their own glassware – and don’t expect to be charged for corkage. She said it was an insult to the professional when a customer brings in a $20 Cabernet Sauvignon to go with oysters.

Customers don’t understand retail verses winery prices, or restaurant pricing, according to Graves. She felt customers should call a restaurant in advance regarding corkage policies, which is basic etiquette. The general public needed corkage education. She also thought that having different sizes – not just bottle or glass – could be offered.

Wine store owner Amdur felt that it’s a magical moment in a restaurant when they serve wine so why do consumers want to discount that? When we “strip away the magic it’s not a great experience.” However there is a “shift in culture” to bring wine in. Do people look up the prices of food like they do wine? He didn’t think so.

Woodward then added that no one should feel excluded. Her restaurant offers both lower priced wines as well as pricier ones. The somm can then move the client up to a better wine during the dining experience.

Selvaggio said that a compromise is a good wine by the glass program. Millennial diners have moved from Pepsi to wine, but they don’t yet understand the value compared to food.

Brewery and restaurant owner Su said that she has a corkage policy that applies to both wine and beer brought into her restaurant (she has a wine list) but not for one in the brewery.

What I Thought

I have to admit that more than one thing members of the panel said didn’t sit right with me. Comments about customers making poor pairing decisions (I suggested they delicately educate) and comparing Two-Buck Chuck to a high-end bottles was an insult to them. Of course a somm has been educated beyond the average consumer, but the average consumer that dines at a high-end restaurant shouldn’t expect to feel insulted.

I also have to admit that I wanted to solve the problem, and my idea of adding a few words onto their menu and/or website to explain their corkage policy along with the fee was rebuked as “people don’t read.” Err…but I’m a writer. The only speaker that I found myself in line with was Piero himself. As a restaurateur for over 45 years his role as a moderator reminded me of the middle child, the one that can negotiate both the smarter older child (somm) with the baby (that may not have the same wine smarts but has tastes that should be respected). Of course Piero didn’t say that, that’s only my perception.

So, in regards to actual corkage, I’m not going to lecture you on how and when to bring in a bottle of wine. It’s ultimately your choice if you do so or not. My job is just to share thoughts from the other side of the (dining) table, from the person that is supplying you a service. Something to think about.

Visit Temecula Valley Celebrates Wine Month with Sips of Wine, Bites to Eat, and Chances to Win Big

August 17, 2017 by evebushman

Temecula Valley, CA (PRWEB) – Celebrate California Wine Month Temecula-style this September in a month-long toast to the region’s bounty. Exciting programs for wine-lovers include CRUSH Wine & Culinary Showcase; Crush on Temecula Valley Wines, in partnership with local restaurants throughout Temecula Valley; a Wine Country video contest; a Wine Country social media challenge; SIP Temecula Passports, good for five tasting flights at participating wineries; and live events and entertainment happening in September throughout Wine Country.

Temecula Valley Southern California Wine Country is home to more than 40 wineries boasting award-winning and 90+ point rated wines from Palumbo Family Vineyards, Lorenzi Estate, Callaway, Leoness Cellars, Hart Winery, Mount Palomar Winery, and more.

CRUSH Wine & Culinary Showcase
For the ultimate Southern California wine experience, visitors and locals are invited to celebrate Temecula Valley’s harvest at the CRUSH Wine & Culinary Showcase. Over 30+ member wineries will be featuring their latest and greatest varieties for tasting, while patrons mix and mingle with winemakers, vineyard owners, chefs, and new friends as they enjoy live entertainment and artisan food bites from over 15 local restaurants.

Crush on Temecula Valley Wines Restaurant Month for Wine
From September 1-30, local restaurants will offer unique Temecula Valley wine features to encourage locals and visitors to discover (or re-discover!) new favorites alongside Temecula Valley cuisine. These may include special Temecula Valley tasting flights, food and local wine pairings and zero corkage fees on local wines. To add to the fun, diners will be encouraged to share their wine new “crushes” via social media.

Wine Country Video Contest
This summer, Visit Temecula Valley and Temecula Valley Wine Growers Association invite amateur filmmakers to showcase their talents in the [insert name of video contest – stay tuned here]. Participants must submit 1-3-minute videos shot in Temecula Valley Wine Country, exploring the theme, “We take our wine seriously… but not ourselves.” The top three videos will be shared via social media during the month of September. The top vote-getter will receive two tickets to CRUSH two tickets to People’s Choice Blind Tasting & Wine Dinner, an overnight stay in Temecula, a SIP Passport, and an opportunity to participate in harvest (prize valued at approximately $1000).

SIP Temecula Wine Tasting Passports
To maximize your Temecula Valley Wine Month experience, consider staying at least two nights midweek, when your odds of meeting a winemaker or getting a peek behind the scenes run high.. Visitors to the region should consider purchasing a SIP Temecula Wine Tasting Passport, valid Monday-Friday for five standard tasting flights at 26 participating vineyards.

Live Entertainment & Winery Events
Throughout the month of September, local wineries will feature an extensive lineup of events, live entertainment, and special promotions to celebrate Temecula Valley Wine Month. For up to date information and details on specific winery offerings, visit https://www.visittemeculavalley.com/things-to-do/events/.

For details and more information about Temecula Valley Wine Month, visit https://www.visittemeculavalley.com/wine-month/.

About Visit Temecula Valley
With natural gifts of climate and geography Temecula Valley Southern California Wine Country is recognized for scenic vineyards, award-winning wines, and 40+ wineries. The popular, boutique destination includes the Temecula Valley A.V.A. (American Viticulture Area) as well as Historic Downtown Old Town Temecula, Pechanga Resort & Casino, and Temecula Wine Country Golf Trail.

Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes). For visitor information and assistance, call (888) 363-2852 or (951) 491-6085.

Favorite Dishes From Favorite Restaurants

June 30, 2017 by evebushman

Being honest, I saw this as query on Facebook about favorite dishes at favorite restaurants. It had dozens of answers that I didn’t read. Why? Because I was already thinking of my own answers, and how soon I could get these faves – that I share with you now – in my mouth!

Le Chene Filet Mignon Roquefort

Presented alphabetically as I have no single favorite, limited to restaurants in the Santa Clarita Valley and those (at press time participating in Cocktails on the Roof 2017 are noted:

Backwoods Inn – Garlic Bread, New England Clam Chowder, Pork Chops, Bacon Wrapped Filet Mignon, Ribs, Prime Rib, Twice Baked Potato, a single malt from the bar or a bottle of wine from home as the corkage is low.

Bricks on Lyons – The Cobb Salad (that has enough protein and veggies that you don’t miss the usual cheese ingredient), Salmon BLT, Ahi Tuna Burger and Tater Tots. Plenty of wine and beer on the menu but we usually eat there for lunch and skip the booze.

Burrito Factory – Mexican Pizza (Nachos) with whatever meat I want it topped with – usually go for Chile Colorado, the #8 Burrito (Beans, Cheese, Lettuce and Guac) and, when I’m feeling the need for a guilty pleasure nothing beats the Chile Relleno and Beans Burrito.

Dario’s Newhall or Canyon Country – Standard fare like Fajitas, Nachos, Chile Colorado or Chile Verde, Grande Tostadas, “Dario’s Chicken” with either a Cadillac, Cucumber or Coconut Margarita.

Egg Plantation – The Classic Eggs Benedict, their version of Chilaquiles with lots of avocado, tomato, sour cream – on the side – of eggs scrambled with tortilla strips, a number of deli sandwiches or maybe just one of the 101 + build your own omelets! All with a Bloody Mary piled high with enough veggies to be a meal of itself…or an Espresso drink if I’m being good.

Jimmy Deans – Junior Breakfast Burrito, Patty Melt, Tuna Melt, Tuna Salad Sandwich, Grilled Cheese and Chili Cheese Fries.

Karma – Samosas, Coconut Curry Chicken, Tandoori Chicken, Saffron Rice and Aloo Paratha. If the full bar is back I usually would get the Vesper Martini.

Kinza Sushi and Asian Izakaya – With a rotating menu of special rolls and fresh fish this one is harder to pin down a favorite. We usually start with any type of belly, yellowtail tuna or plain tuna, and always end with Oyster Shooters (no booze). For our booze we only do cold sake now that we have developed a taste for it and order the Kikusui Junmai Ginjo.

Le Chene – For decades we have made the well-worth-it drive for Happy Hour, brunch, special events and important dinners. My favorites include Escargot, Soup of the Day (after tasting a decadent “Cream of Lettuce” we always order the house made soups), Filet Mignon Au Poivre, Filet Mignon Au Roquefort, New York Steak Bordelaise Butter, Seafood Pasta, Shrimp Escoffier, Tenderloin Tip Béarnaise, Veal Forestiere, Chocolate Soufflé (order this dessert when you order dinner as it takes some time) and whatever strikes our palate’s fancy from the wine list. (Note: The Bar Menu has many of the items from the big main menu, but for a little less, and 4:30 – 7pm Sunday through Friday those prices are discounted 25%! You can dine in the bar or outside on that killer patio for the Happy Hour pricing.)

Maria’s Italian Deli – I sometimes just grab the frozen homemade ravioli, both cheese and meat, to take home and whip up with sauce. But if I want to meet a pal for lunch I get a Genoa salami and Provolone cheese sandwich and to-go for my family it’s always the Chicken Parmesan, Chicken Alfredo and a simple pasta with marinara sauce. (With sides of garlic bread and green salads too!) I also order their deli trays for parties, always a winner.

Newhall Refinery – With a seasonal menu that never fails to impress, different fare offered at lunch and dinner, my favorites from both include the Refiner Fries, Oysters, any Flatbread they dream up, the “Boole” Dog, Grilled Cheese, Ruben, the Cheese or Charcuterie Board, Handmade Pretzels, Hummus, Drunk Mac, Hanger Steak and Fish and Chips. The cocktails that incorporate far-from-ordinary ingredients I’ve ordered are the Bourbon Bramble (winner of the best cocktail at Cocktails on the Roof 2016), Moscow Mule, Old Fashioned and Rye Manhattan. Participating in Cocktails on the Roof 2017.

The Oaks Grille (in the Tournament Players Club (TPC) Clubhouse) – Seasonal menus, killer wine and growing cocktail list, the last time we went we loved the Ahi Tuna Crudo, Prosciutto Pizzetta, Kobe Beef Sliders, Spicy Duck Meatballs, Braised Short Rib and Tortellini, Sea Bass…and a Napa Valley red blend from Falcor, Perrier-Jouet Grand Brut Champagne and Napa Valley Girard Cabernet Sauvignon. Participating in Cocktails on the Roof 2017.

The Olive Terrace Bar and Grill – So much to try here, and I’ve liked them all: Ahi Runa Poke, The Bistro Chopped, Filet Mignon, Braised Eggplant Beef Stew “Gheimeh”…and kill me but I can’t remember which pasta! Also the bartender/manager Jonathan Cross makes a mean Negroni, Old Fashioned and Manhattan (the last was also a Cocktails on the Roof 2016 winner). Participating in Cocktails on the Roof 2017.

Persia Lounge – The lunch buffet and dinners with fresh house made Hummus, Falafel, Shirazi Salad, Taboule and Shish Kabob. Participating in Cocktails on the Roof 2017.

Piccola Trattoria – Prosciutto di Parma e Pecorino, Insalata di Spinaci, Dolcelatte all Caprese, Risotto ai Funghi, Carpaccio di Bue and the Pumpkin Tortellini, Tortellini di Zucca, just like they make in Italy, Ossobuco, Scaloppine di Vitello Marsala and whatever wines they suggest for the pairings.

Rose and Crown – Bangers and Mash, Chicken Tenders, Fish and Chips, Shepherd’s Pie – all with whatever sounds good on tap for hubbie and Hard Pear or Apple Cider for me. The family that runs the place knows what they are doing.

Route 66 Classic Grill – When we want to avoid a crowd at the movie theater at the mall we head to Canyon Country and always hit Route 66 before or after the film. (They have a special ticket price for the movies when you dine there too.) Veggie Sandwich, Club Sandwich, BLT, All American Dip, Bacon Burger, Chinese Chicken Salad and a vodka Martini if during the evening, iced tea during daylight.

Salt Creek Grille Valencia – I’m here monthly for staff meetings so I do get a good chance to try lots of items. The classic Goat Cheese Marinara is always a winner, as well as the Artichoke, Parmesan and Spinach Dip, Creek Sliders, Coconut Shrimp, Ahi Tuna Stack, Caesar over Mesquite, Seared Ahi Salad, The Grille Chop, Porterhouse Stroganoff, Filet Mignon with Garlic Mashed Potatoes with any cocktail made with Nolet’s Gin, the special cocktail that day or a bottle of wine from the Wine List or Greg’s Wine List. Participating in Cocktails on the Roof 2017.

The Social – Starting with the warm bread and tapenade, we love the Grilled Artichoke, Bacon Wrapped Scallops, Calamari, Crab Cakes, Caribbean Chicken Satay Brochettes, Filet Mignon Satay, Crostini with Brochette, French Onion Soup, (Buffalo) Mozzarella and Tomato Salad, The Social Salad, Baked Penne, (some of these items are smaller portions in the Happy Hour menu) Jambalaya, Cuban Style Skirt Steak, Filet Mignon Béarnaise and Osso Buco. And though they have a 100 martinis to chose from I always go with a Perfect Rob Roy.

solita Tacos and Margaritas – Queso al Forno, Grilled Corn Elote cut and served at the table, the huge Ceviche Tropicale, Coconut Calamari Strips with Dos Salsas, Watermelon Copa, Guacamole Solita, any of the new supertacos or a taco plate. For drinks I like the Horchata Cocktail or a Margarita with a fresh fruit puree of whatever sounds good in the moment like Watermelon or Kiwi. Participating in Cocktails on the Roof 2017.

Southern Smoke BBQ and Brewhouse – Fried Pickles, Hoe Cake, BBQ Tri Tip Salad, Combo Sliders and the Two (or Three) Meat Combination Plate where I can choose from Tri Tip, Brisket, Spare Ribs, Pulled Pork, Pulled Chicken, Half Chicken or Hot Links.

Disservice to the Wine Community: Bringing Wine to a Restaurant Shouldn’t Necessitate Insult (and all you need to know about corkage fees)

September 30, 2016 by evebushman

So this is what happened. A friend’s query on Facebook about corkage fees, and dozens of helpful responses, including a few from me, resulted in her “getting up the nerve” to bring wine into a restaurant for the first time.

My friend had checked to see if the restaurant allowed guests to bring in their own wine, confirmed the fee, made sure the wine was not on their wine list and off she went.

Her friend also brought a bottle. When the sommelier – yes it was the type of high-end restaurant that employs somms – saw the two bottles he quipped that while one had brought a nice bottle, the other…did not.

(Note: I’m not repeating the story verbatim as I don’t want to embarrass my friend. But in keeping with the spirit of enjoying wine with others, she had offered a taste to the somm, and that’s when the objectionable comment was made.)

When this story was relayed back to me I was sooooo very disappointed for more than one reason. Besides feeling bad that I had bolstered this woman’s confidence only for her to be shut down, the larger issue, the one of the somm’s attitude, really irked me.

No matter who you are in the hierarchy of a restaurant, or any business for that matter that is in the service industry, what can you possibly achieve by insulting a customer? Did this somm honestly think that the guest would return with a better bottle next time? Did the somm even think or care about what result his response would illicit?

(Yes, I’m aware that it might have been the somm’s presumption that the price of the offending bottle was not up to the standard of the wines on the restaurant’s list – but I feel that should have been a thought kept to himself.)

So, I sincerely hope that anyone in the service industry takes heed here. And if they simply can’t – then please get out of the industry. Because this old adage applies here: A happy customer tells one person about their experience while an unhappy customer will tell ten.

And as far as corkage fee etiquette goes, this is an excerpt from a round-up we do annually that lists corkage fees in some of the Santa Clarita Valley restaurants:

So, just to make sure we are all on the same page the fee, established by the restaurant, is a charge for opening and serving a bottle that a guest has brought in. What we like to tell people that do take advantage of this service is that for one, don’t bring in a bottle that is on the restaurant’s wine list and two, tip your server for what your check would have been if you had purchased the bottle at the restaurant. The first is a common restaurant policy, the second is just what we think is in good taste. And my editor Michael Perlis also added: I’d also recommend contacting the restaurant in advance to verify that it is okay, because “BYOB is a privilege and not a right.”

In addition to the above, we recommend that a customer try to bring to a restaurant something other than an off the supermarket shelf type wine. This particular bottle my friend brought in was not, but even if it had been, the somm should have found a different way to handle things.

The latest roundup for 2016 Santa Clarita area restaurant corkage fees can be read here: http://evewine101.com/2016/04/08/your-santa-clarita-wine-corkage-fees-update-for-2016/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Perlis Picks: Larsen’s Wine Event

July 9, 2016 by evebushman

Larsen’s Steakhouse in Valencia, one of the few choices we have in town for a high end/fine dining experience, recently held one of its periodic “wine tasting and locker stocking” events for its VIP locker holders. My wife Karen and I had the pleasure to attend, taste some great wines, try some delicious apps and catch up with old friends.

If you’ve eaten at Larsen’s at all, you’ve probably noticed the wine lockers at the entrance to the dining room. Many of the names on them are some of SCV’s most well-known movers, shakers and wine lovers.

According to Richard Bokstrom, General Manager of Larsen’s Steakhouse in Valencia, locker members get the following benefits: 20% discount on wines purchased during the event, 10% off on wines purchased at the restaurant from the wine list and free after dinner drinks from the VIP cart, as well as free corkage on their wines at Larsen’s. In addition, only locker members can reserve those highly coveted tables in the bar area. Plus, VIP locker status extends to all Larsen’s restaurants.

The wine event had several of Larsen’s wine distributors pouring a plethora of wine samples for locker members’ enjoyment and purchase.

The distributors were:

American Wine and Spirits

Chambers & Chambers

Constellation Brands Inc.

Epic Wines

Henry Wine Group

Mosaic Wine Alliance

PWS

Quintessential Wines

R & R Wines

Regal

Vinthology

Wine Warehouse

Given that Larsen’s is a steakhouse, it’s not a surprise that there was a big focus on California Cabernet Sauvignon from Napa Valley. But there were plenty of other options as well to pair with Larsen’s great steaks as well as with their other menu items.

Out of the dozens of wines available for tasting, some of our favorites were…

Belle Glos “Clark & Telephone”, SMV, 2014 – [Pinot Noir from Santa Barbara County]

Cenay, Bald Mountain Chardonnay, Santa Cruz, 2012

Cloudy Bay, “Te Koko”, New Zealand Sauvignon Blanc, 2013

EnRoute, Chardonnay, 2013 [Russian River Valley]

Enzo, Red Blend, Mendoza, Argentina, 2012

Faustino, IIRiverone, Amarone 2010 [This was probably my favorite wine of the tasting. Loved it.]

Inglenook, Rubicon, Rutherford 2012 [Cabernet Sauvignon, Petit Verdot, Cabernet Franc and Merlot]

Jose Pariente, Rueda, Verdejo, 2014

Kistler, “Les Noisetiers”, Sonoma Coast, 2013 [Chardonnay]

Meyers Family Cellars, Yorkville Highlands, Syrah, 2009

Mt. Brave, Cabernet Sauvignon, Napa 2012

Mt. Brave, Malbec, Napa 2012

Mt. Veeder “Reserve”, Napa 2012 [Cabernet-based blend]

Pedestal, Merlot, Columbia Valley, 2008

Newton, “Unfiltered”, Chardonnay, 2010

Pine Ridge Cabernet Sauvignon 2013

Robert Mondavi Oakville Cabernet

Sequel, Syrah, Columbia Valley, 2013

Talbott, Sleepy Hollow Vineyard, 2012 [Chardonnay]

Terrazas, Cheval Des Andes, 2011 [Malbec based blend from Argentina]

Trione, River Road Ranch, Russian River, Sauvignon Blanc, 2011

Vine Cliff, Chardonnay, 2013

Wind Racer, Anderson Valley, 2012 Chardonnay

Yao Ming, Cabernet, Napa 2012

Complimentary hors d’oeuvres [loved the Kobe sliders, among others] in a great setting and tasting these delicious wines with old friends made for a perfect afternoon. And, Mr. Bokstrom informed me there are a few lockers available, although they may be gone by the time this article hits.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Perlis Picks: the 2016 Nightclub & Bar Convention & Trade Show

May 7, 2016 by evebushman

March 7^th through 9^th saw the 31^st annual Nightclub & Bar Convention & Trade Show, held at the Las Vegas Convention Center. The show features dozens of seminars and workshops, along with a huge trade show presenting to attendees the latest and greatest of products and services being offered to the nightclub and bar industry.

Oh yes, and there were parties too.

Although the show started on Monday, it wouldn’t have been right to start our Las Vegas visit without a visit to our favorite area restaurant Echo & Rig. Chef Sam Martin [who was actually presenting a workshop at the convention on brunch trends] has created a food-lovers paradise in Summerlin just twenty minutes from the Las Vegas Strip. I wrote about the restaurant several months ago, so I won’t go into a lot of detail here. But I do want to make a couple of comments – free corkage is still in effect, the wait staff operates like a well-oiled machine, and although I had planned to order a blood-rare steak, our server sold me on the brisket and I have to say it was a life-changing experience.

Moving on to the start of the convention on Monday…

As I mentioned, there were lots of choices of what sessions to attend, from restaurant management to staff training to social media to drink trends to menu design and everything in between.

We chose to attend the Super Session: Ask the Experts, a panel discussion moderated by Thom Greco of Greco Holdings, Inc, with the following panelists: Chef Brian Duffy of CBD Solutions, Brad Bohannan of Spirits on Bourbon, Nancy Hadley of Nancy Hadley’s FAC and Russell Davis of Unlimited Liabilities.

Opening Remarks were hosted by Dave Elger of HotMixology and included the Bartender of the Year presentation to Nectaly Mendoza of Herbs & Rye in Las Vegas and followed by the keynote speaker: Jimmy Bernstein, founder of the successful Howl At the Moon chain of nightclubs.

The trade show in the expo hall officially opened on Tuesday, but before that we attended….

The Keynote presentation by chef and restaurateur Cat Cora and Tobin Ellis of BarMagic.

A few overriding trends worth noting…

People aren’t just sitting and drinking as much anymore and are really looking for food to have with their libations. So, whether you are a gastropub, restaurant or dive bar, you need decent food to hold people’s attention and get them to stay [and keep spending]. Pairings, flights and choices are important.

Bar and restaurant owners often open their business to feed their own ego and provide an experience accordingly. But, you need to put your ego aside and create an experience that your customer wants.

Look at your club through the customers’ eyes, literally. Get their opinions, sit where they sit, and think about how what they see, drink and eat impacts their desire to stay and return to your place of business.

Oh, and gelatin shots are really big. Found that out at the party the previous evening and also by way of the number of the shot producers at the trade show…which was now ready to get started with the red carpet and ribbon cutting ceremony presided over by Oscar nominated actor Chazz Palmenteri.

The trade show was one of the largest I’ve ever attended. From glassware to inventory management to bar furniture, along with lots of bar samples, the event had something for everyone.

Some of the standout samples for me were:

Angel City Brewery

Dirty Tequila

Gubba Rum

Humboldt Distillery

Lagunitas Brewing Company

Left Hand Brewing Company

Savile Premium Rumtini

Tequila Don Nacho

My own observations and comments from others lead me to believe that this convention is well worth the investment for people who are in the bar, nightclub and restaurant industry, as well as for anyone thinking about getting into that business. One of the attendees who we bumped into in our hotel elevator was bemoaning the fact the he was losing so much in the casinos but he was still well very happy to have made the trip out from Long Island NY to attend.

Not to mention the parties.

Your Santa Clarita Wine Corkage Fees, Updated for 2016

April 8, 2016 by evebushman

After compiling your Santa Clarita Valley Happy Hour 2016 Update in March of this year doing this one, the Santa Clarita Valley Corkage Fee 2016 Update, took a wee bit longer as it proved to be more daunting.

Eve cork

Most restaurants don’t list corkage fees on their website or Facebook. Some don’t respond to emails or messages on social media. (Why hire someone to do your social media if they aren’t actually going to respond to your customers?) I went so far as to try and search “corkage” on restaurants in the area on Yelp, but soon discarded the idea as Yelp is an unreliable source, and it was time consuming. And to answer why I don’t call every single restaurant: I want a record in writing, so that I can be a reliable source!

So, for your ease, all restaurants in bold have been updated via direct email or a website for 2016. Those not in bold have the 2015 information. And, as I did with the Happy Hour list, I welcome your comments for any that I’ve missed or that you know about and would like to share the information.

[From Contributing Editor Michael Perlis: I know I’ve said this before, but please remember that BYOB is a privilege, not a right. When it is allowed, it should be appreciated, whatever the cost. Restaurants often base their pricing models on a certain percentage of alcohol sales to subsidize the food prices, so bringing your own bottle impacts that. Try to buy something off the wine or cocktail list, and tip your server as if you had bought your bottle at the restaurant. Also, call ahead to verify corkage policies, as they do change.]

Bold has the 2016 update.

Bj’s Brewhouse: Wine corkage fee is first bottle per table free, $7 / bottle thereafter.

Egg Plantation: $12.

Kabuki: $15

Lazy Dog Café: No corkage fee on wine brought in as long as it’s not currently listed on their menu, and any leftover can be taken home.

Le Chene: $15.

Margarita’s Mexican Grill: $15

Marstons: $10.

Newhall Refinery $15

Oaks Grille Valencia (Inside TPC): Non-member price is $20 per bottle (plus tax) and members are $12 per bottle. The charge is $12 per bottle for special events as well.

Persia Lounge: $15, 1/2 off during happy hour.

Piccola Trattoria: $15, additionally, if the party purchases another bottle of wine from our wine list on their visit, we waive the corkage fee!

Rattlers Bar B Que: $5.

Route 66 Classic Grill: $10.

Sabor Cocina Mexicana: $15.

Salt Creek Grille: $10.

Solita: $15

Southern Smoke BBQ and Brewhouse: $15

Thelma’s Morning Café: $5.

Vines (in Hyatt): $15.

Wine 661: No corkage on in-store purchases; $20 corkage fee for outside bottles.

Wolf Creek Restaurant: $10, and 40% off on all wines by the bottle on Tuesdays from 4pm until closing for Wine Lover’s Night.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com