Champagne to start off a nice meal at restaurant?

[broncophil]

Would a nice bottle of champagne be a good way to start off a nice meal at a restaurant? It should go well with oysters and amuse bouches right?

Also, what are some nice one?

Is DP just hype? or is it worth it?

[pleiades]

I think it is also worthwhile to distinguish between Champagne (sparkling wine made in the Champagne district of France) and sparkling wine, generally. Even non-vintage, run of the mill Champagne can be pretty pricey on a wine list. In the words of Ferris Bueller, "If you have the means, I highly recommend picking one up." But if you don't, a bottle of Prosecco, Cava, or Cremant will still kick start the conviviality and pair well with oysters and amuses bouches.

[broncophil]

"If you have the means, I highly recommend picking one up."

are you referring to the DP? Thanks.

[pleiades]

I was referring to Champagne generally. It sounds to me like you REALLY wanna go for the DP, and I think you should. $120 is more or less the going rate. Is it over-hyped? Yea maybe a bit. Should you satisfy your curiousity? Yes. It isn't going to suck, it's Dom!

Now, etiquette. It is very un-cool to bring a bottle to a restaurant for corkage that's also on the list, so make sure the DP2000 isn't featured.

[broncophil]

thank you for the advice.

but i called to ask if it was ok, because they do not list their wines on their website..

they said it was fine.

[haggisdragon]

Champagne is a perfect way to start off a meal. But don't waste your money on expensive vintages if your not going to know the difference. Which it sounds like you might not. If you're at a good restaurant there won't be any duds on the list. Better yet, try a few different kinds at home and find out what you like best, avoiding 200-400% markup. Unless you're loaded and just trying to impress someone. In that case go for the Dom.

[broncophil]

the way i figure it, it's a special occasion... so i'd like to bring a bottle and just pay the corkage $
costco has a bottle of 2000 DP for $120.. is that ok?

[RicRios]

There's a technical issue here.
If you carry the champagne bottle with you, it'll shake a lot just prior to serving. And that's not good.
I myself usually do BYOB, EXCEPT for bubblies, and precisely for the above reason.

Re. DP: it takes some experience, and quite a few bottles, to get to enjoy the difference between, say, a regular non-vintage Veuve Cliquot and a high end Krug Clos du Mesnil millésimé. Do your learning at home, paying regular retail. Avoid the 3x markups regular in the restaurant business. Stick to <$100, you'll be fine.