I've never actually done this, although I have been tempted. I can buy a $100 or wine, pay $25 corkage and for $125 get a bottle of wine with dinner that they would charge $200+ for on the wine list.
Ok..the math works out nicely on a bottle of good wine...soooo....
Waht is the etiquette on brining in the wine? I know you should give th e sommelier a taste...other than that???
Do restaurants hate this? Treat you different? Comments?