Approaching Wine at the French Laundry???
Background Information: Hi! I am new to Chowhound and this is my first post so bear with me. My husband and I are visting the San Francisco area next week (April 21-25). We will be spending the first two nights in Yountville and the last two nights in SFO.
I was lucky enough to score reservations at the French Laundry on Thursday, April 22nd @ 6:00 and am thrilled. Although, I am very perplexed about the how to approach the wine part of the evening. My husbad and I enjoy many different wines, but are certainly not "experienced" in wine, as many seem to be in the Napa area.
I have viewed the wine list online, and to be perfectly honest, I don't know that I am familiar with many, if any, of the wines on the list. I also called the restaurant to inquire about a pairing, since no pairing information is listed on the website. I was told that they do a pairing, but since the menu changes everyday, the pairing changes as well and to expect a cost of around 250/pp for wine pairing.
Although the pairing seems inticing, I am not interest in spending 500 on wine. Ideally, I would like to stay in the 200-300 price range for the two of us.
Oh, and I have reasearched the other post on here about TFL, but it seems that the questions dealing with the wine at TFL are several years old.
1. Is 200-300 total a reasonable amount to spend on wine from TFL, meaning will we be able to drink throughout the meal reasonable wine?
2. Should I consider bringing my own wine and fork over the $50/bottle corkage?
3. Should I give the "captain" an amount that we would like to spend on wine and allow him/her to select for us?
4. Should I try to select wine upfront from the wine list? If this seems to be the best choice, how should I approach it seeing as I am unfamiliar with the majority of wines on the list?
Any and all help or suggestions are appreciated. Thanks in advance!
The French Laundry
6640 Washington Street, Yountville, CA 94599
A 2nd on option #3. $200-$300 should be enough for two people. You won't save much on BYOB and you don't get the expert advice on pairing with the meal. No shame in setting a limit on the amount since you will be dropping major coin.
#3 would also allow you the option of buying by the glass which allows flexibility w/o having to buy a whole bottle. 2 glasses of champagne, another 2 of something for the front end of the meal and maybe a full bottle or more glasses is doable.
They also have a nice selection of half bottles so you can get some variety. I agree with others #3. Have a wonderful time.
All agree on #3. The reason you don't recognize many of the wines is TFL has access in Napa valley - and around the world - which is unimaginable to mere mortals. Going there and not drinking the wines would be as beside the point as bringing your own salt.
That being said, you really should consider option 5, just go with the pairings. Just think about how much $200 is really worth compared to the $800 you'll be putting down, and the rest of your stay there, and how much you might enjoy the pairings. They might consider allowing you to split a pairing, that is, the one of you who drinks orders it, and the one who sips, well, takes a sip.
I believe Manresa has about the same price for their premium pairings, as does Le Bernardine in NYC (whose pairings were sublime).
But, typically, a couple might get two half bottles over the course of the evening. When I was there last, that was $500, and we would have been better served by the pairings. You can certainly tell the staff your budget - clearly the right way to go. They're so warm and friendly there - they'll find you exactly the best wine for your budget.
320 Village Lane, Los Gatos, CA 95030
All good advice. I've shared wine pairings at other restaurants and never had a problem. Some restaurants will even split the pours into two glasses, and I would be surprised if TFL wouldn't do that for you. Have a wonderful time, and don't forget to leave time before dinner to check out the gardens.
Another vote for #3 with an addition.
* tell the sommelier your price ceiling for the meal
* tell him of some wines you really enjoy (eg. white Burgundies; French Bordeaux , Champagne, Calif Cabs, Zins, etc etc) . That will give the sommelier an idea of your flavor palette, profile and preferences. ( The last and only time we went to FL, we gave our wine budget for 3 people ($300) and our likes: Rose Champagne to start; white Burgundy as the focus; red Tempranillo from Spain for the meat course. The sommelier mixed glasses of champagne; full bottle of white Burgundy and 1/2 bottle of Tempranillo within our budget.)
With a definite budget and clear preferences, you will get wonderful recommendations!
OK, I'm going to stray from the others. Option #2 is the best and here is my reason: I am a wine and food lover but I am unwilling to pay $100 + for a bottle of wine unless it is 2x better than a $50 bottle. The markup at TFL is outrageous. It is over 100% and that is ridiculous. They get away with it because of the comments from others who see themselves with few options. If enough of us bring our own wine and reject this pricing scheme, restaurants like TFL will come to their senses. And, in this economy with 12% unemployment, they need to get real. Bring your own, pay the corkage. Vote with our wallet.
I do not find the mark up at FL outrageous. Am I to assume you never order wine at a restaurant? 100% is low, the normal in US is 2 to 3 over retail and many times more , possibly lower for very high end. FL has a wonderful wine list at reasonable prices, many of the wines are unavailable else where. It is expensive to store wine in proper conditions , which is only one of the expenses .
You know that nicely dressed person with the tastevin employed by the restaurant to aid in your selection is not a volunteer.
"Fine diners know that the perfect meal isn't just about the entrée; it's also about the glass of wine that accompanies each course. From the first taste of the cheese flight to the last bite of gelato, the right wine can elevate any meal to a new level. Of course, if you're like many people, you don't know if a Riesling is the best match for fresh tilapia or if it's a faux pas that will send the chef into tears.
Fear not. Sommeliers know everything about wines, from the vineyards they were pressed in to the best entrées to pair them with. They take courses and obtain certification to become bona fide experts on the subjects so you never have to look at a wine list with confusion in your eyes.
Salary: $28,000 for novice sommeliers and $80,000-$160,000 for certified Master Sommeliers."
This employee is there to enhance your experience.
As at many establishments the markup is not uniform at TFL. If you study the list you are sure to find several bottles marked up much less and priced at only $5 to $30 over retail. So it would be foolish to bring in something similar and pay corkage. I've been throug this in recent weeks with two different friends who found "bargains" on the list.
re: Melanie Wong
Which bargains did they find? Skimming the list, of the wines available retail, I can't find any where you couldn't save money by buying retail and paying the corkage.
Though personally if I were splurging $1200 (including the necessary walking-distance hotel) on dinner for two, I'd spend the extra to see what the sommelier could do.
A 100% markup is low.
A $100 bottle being twice as good as a $50 bottle is completely subjective.
As someone else mentioned, how can you bring your own wine if you don't know what you'll be eating?
The $50 corkage is obviously done to discourage diners from bringing their own wine.
TFL isn't cheap. If one is super concerned about the cost, one probably can't afford it.