Can I have a bottle of wine for corkage delivered to a restaurant early?
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Dear Dr. Vinny,
I’m planning to take a 45-year-old bottle to an anniversary dinner at a nice restaurant, but I don’t keep my wines cellared at home. What’s the etiquette for delivering an especially old bottle for corkage to a restaurant a few weeks early to avoid bottle shock, and to ensure it’s served at the right temperature? Is this too fussy?
—Mike, San Francisco
Dear Mike,
As always, my advice for dealing with restaurants and corkage is to call ahead and talk to the manager or sommelier to discuss your wishes. Here’s a pro tip: Don’t call a restaurant in the middle of lunch or dinner service if you’d like someone’s full attention to your questions. And remember that corkage is a courtesy, not an obligation. I find that being friendly and polite when making a special request often goes a long way.
I’d suggest making this transaction as easy for the restaurant as possible. While early delivery is slightly outside of ordinary corkage procedure, the restaurant has probably dealt with similar requests before. If the restaurant is happy to take the bottle a few weeks in advance, great, but I’d say a week or even just a few days is probably enough time. The main thing is to allow any sediment to settle ahead of time so that your wine can be properly decanted before your dinner.
Arrange for the delivery of the bottle according to the restaurant’s wishes in terms of timing and location. I’d also suggest attaching a note to the bottle explaining what the wine is for, in case whoever receives your bottle isn’t familiar with the situation. Be sure to follow up to make sure the wine arrived.
A day or two before your dinner, check in with your contact to make sure they have the wine ready. And don’t forget the basics of corkage etiquette. Offer a taste to your server. Consider buying a bottle or two off the list. (It sounds like a bottle of Champagne to start your meal may be in order!) Tip generously. Be grateful and polite. And enjoy!
—Dr. Vinny
