Quote:
Originally Posted by cho
Seriously?
I went to school to learn what wines pair with what food, and if I spend the time to do that, I would find it an insult if someone brough just some wine
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Unless you can differentiate between different types of oak and can tell me where something was grown without looking at the label, then your knowledge and palette aren't worth even two cents. But, I can empathize with you because alcohol is where restaurants make their money.
As a semi-pro wine snob, I applaud this change. The people who complain just don't get it. If I can bring my bottle of Caymus Cab Sauv and pay $20 corkage instead of paying $175 a bottle from the restaurant, I still come out ahead.