Comments on: What to Do with the Wine Cork at a Restaurant http://secondglass.com/features/what-to-do-with-the-wine-cork-at-a-restaurant-2/ Thu, 02 Sep 2010 20:54:42 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Tyler Balliet http://secondglass.com/features/what-to-do-with-the-wine-cork-at-a-restaurant-2/comment-page-1/#comment-425 Tyler Balliet Mon, 16 Jun 2008 15:09:55 +0000 http://secondglass.com/index.php/features/what-to-do-with-the-wine-cork-at-a-restaurant-2#comment-425 Thanks Dale! I've checked out Troquet and totally dig the place. They use inert gas such as argon to preserve their extensive by the glass pours. Also check out Silvertone (last time I checked they had an '04 Dominus for $100) and the Franklin Cafe. Both places only mark their wines up about $10 over cost. The bottles in the $40 and $50 range are usually less than the price in wine stores. Pretty crazy! Thanks Dale! I’ve checked out Troquet and totally dig the place. They use inert gas such as argon to preserve their extensive by the glass pours.

Also check out Silvertone (last time I checked they had an ‘04 Dominus for $100) and the Franklin Cafe. Both places only mark their wines up about $10 over cost. The bottles in the $40 and $50 range are usually less than the price in wine stores. Pretty crazy!

]]> By: Dale Cruse http://secondglass.com/features/what-to-do-with-the-wine-cork-at-a-restaurant-2/comment-page-1/#comment-423 Dale Cruse Sun, 15 Jun 2008 16:35:55 +0000 http://secondglass.com/index.php/features/what-to-do-with-the-wine-cork-at-a-restaurant-2#comment-423 Troquet in Boston offers a less-than-100% markup. They have a phenomenal list, too! Troquet in Boston offers a less-than-100% markup. They have a phenomenal list, too!

]]> By: DiNitro http://secondglass.com/features/what-to-do-with-the-wine-cork-at-a-restaurant-2/comment-page-1/#comment-412 DiNitro Fri, 06 Jun 2008 14:17:33 +0000 http://secondglass.com/index.php/features/what-to-do-with-the-wine-cork-at-a-restaurant-2#comment-412 Thanks Valerie for the comment. I had always thought it was to sniff the cork to see if it was bad or not; though if the wine was "corked" you would notice it more from the wine than the cork itself. It would be interesting to ask a number of wait staff what they think the reason is, and see if they have a variety of different answers. I suspect most may not know the real or original reason. Thanks Valerie for the comment. I had always thought it was to sniff the cork to see if it was bad or not; though if the wine was “corked” you would notice it more from the wine than the cork itself. It would be interesting to ask a number of wait staff what they think the reason is, and see if they have a variety of different answers. I suspect most may not know the real or original reason.

]]> By: Valerie http://secondglass.com/features/what-to-do-with-the-wine-cork-at-a-restaurant-2/comment-page-1/#comment-411 Valerie Fri, 06 Jun 2008 10:19:23 +0000 http://secondglass.com/index.php/features/what-to-do-with-the-wine-cork-at-a-restaurant-2#comment-411 Great article, very informative. I was of the belief that you were to feel the cork to make sure it was moist and a nice V shape so that is formed a good seal and no air got in. Great article, very informative. I was of the belief that you were to feel the cork to make sure it was moist and a nice V shape so that is formed a good seal and no air got in.

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