BYOB Without Being That Guy

Bringing your own bottle to a restaurant isn't just about saving money. It's about sharing something special in the right setting. But there are rules. Unspoken ones that separate wine lovers from wine jerks.

Do Your Homework First

Call ahead. Every restaurant handles BYOB differently. Some welcome it. Others barely tolerate it. A few ban it entirely on busy nights or during wine promotions.

Ask about their corkage policy. Fees range from $15 to $50 per bottle, depending on the restaurant's wine program. High-end places with serious sommeliers charge more. Casual spots charge less. Know the number before you arrive.

Find out if they accept wine early. Some restaurants will take your bottle hours before your reservation and store it properly. Others want you to arrive with it. This matters if you're bringing something temperature-sensitive or aged.

The Golden Rule

Never bring a wine they sell. This is the fastest way to annoy your server and insult the restaurant's wine program. Check their list online or call to confirm. If they carry the same producer, choose something else.

The exception? If you're bringing a back vintage of something they currently sell. A 2005 Barolo when they stock the 2018 is fine. But bringing the exact same wine they have on the shelf is amateur hour.

Timing and Temperature

Arrive with your wine at proper serving temperature. Don't expect the restaurant to fix a warm Burgundy or an ice-cold Barolo. Red wines should be slightly cool. White wines should be properly chilled. Sparkling wines should be cold.

If you're bringing something that needs to breathe, plan accordingly. The restaurant isn't going to decant your wine two hours before you arrive. Bring wines that are ready to drink or handle the timing yourself.

The Sealed Bottle Question

Most restaurants require BYOB wines to arrive unopened. This is for liability reasons and to comply with liquor laws. Don't show up with a bottle you opened at home, even if it's been recorked perfectly.

Some places allow you to bring opened bottles call ahead to confirm this policy.

Share the Wealth

Offer a taste to your server or sommelier. Not because you have to, but because it's good manners. Restaurant staff taste hundreds of wines and can offer insights about your bottle or suggest food pairings you hadn't considered.

This gesture also helps the staff understand what you're drinking. They can adjust service accordingly and might even learn something new for their own wine program.

Work With Them

Partner with the restaurant instead of working against them. Ask for their input on food pairings. Let them handle the service. Don't micromanage the pour or criticize their glassware.

Remember, they're doing you a favor by allowing outside wine. Don't make it harder by being demanding or difficult.

The Bottom Line

BYOB is about enhancement, not replacement. You're bringing something special to complement their food and hospitality. Do it right, and everyone wins. Do it wrong, and you're just another customer who thinks the rules don't apply.

The best BYOB experiences happen when you treat the restaurant as a partner, not a venue.

This is our current jack of all trades BYOB for pairing with nearly anything!