Friday, January 28, 2011

2009 Owen Roe Abbot's Table

OMG! A wonderful restaurant in town (on NW 21st, which narrows it down some for you) sells this very good wine for $54.


I sell it for just $17, only 31% of their ridiculous price!

They have a corkage fee of $15. So find some similar wine and take it in, and pay $15 for them to open it (realize that at $15 for about :30 seconds of uncorking work, you just paid your restaurant at a rate of $1800 an hour for the corkage service--not bad work if you can get it ;).

Why do I say "find a similar wine?"

Some restaurants don't let you bring in a wine if it's on their wine list. This leads us to a tip of major importance: Always take in two different bottles, and make sure at least one of them is an older bottle. This is because most restaurants cycle through their wines so quickly that a bottle never has a chance to get old enough to be properly drinkable, before it's all ordered by patrons and gone. 96% of all restaurants serve only wines that are babies. Unless you like committing infanticide, that is an excellent additional reason to take in your own older bottles.

Why not have a wine with dinner that is actually ready to drink?

And save a fortune, too.



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