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Restaurants & Bars

Corkage in France

collioure | Jun 7, 201401:50 PM     127

I have a problem or two with a very nice bistro that opened in a neighboring village a year ago. We went four times in the first few months and not since.

Because they refuse to put one red Burgundy on the wine list. The patrone says they have a list of local wines. I suggested that they could have a list concentrating on local wines with a few out of region exceptions, but I don't think that took hold.

Well, we have another nice bistro nearby and since they want to sell and leave in a NY minute, they no longer stock red Burgundies but they always have one for me - usually an Aloxe-Corton from Dubreil-Fontaine.

I want to make an effort to go there for dinner (if they have changed the menu - they chose a name that suggested seasonal cuisine but the menu hardly changed for months). I want to suggest a corkage fee of 15€ for a good bottle that I would bring.

What do you think? (Yes, I know this isn't done in France, but it's done all over California).

BTW I even wrote a nice bit about this bistro in the Trip Advisor.

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