BYOW means "Bring Your Own Wine" and tells you a restaurant allows you to bring your own wine to their restaurant. Most restaurant charge you a corkage fee on the wine you bring. The corkage fee goes toward covering the cost of glasses, decanters, and of course the profit restaurant make on the wine. Many place also refer to BYOW as 'Bring Your Own Bottle'.
CHOOSING A WINE TO MATCH THE RESTAURANT
No matter what wine or wine district you choose to select from, pairing your wine with the particular Montreal bring your own wine restaurant ethnicity will be the challenge.
Here are a few tips:
A Montreal Bring your own wine restaurant perspective on what to drink with Italian Food
When many people think about Italian food, they think of red sauces and red wines, but Italian food - and drink - is much more varied than that. There are delicate and refreshing white wines, bold and powerful reds, subtle fruit-forward red wines, and, of course, sparkling wines. Learn which ones accentuate popular Italian fare.
Italy, as most of Europe, eschews American-style before-dinner cocktails in favor of an aperitif or a glass of wine. Particularly refreshing is the "Bellini," a mixture of sparkling wine, peaches, and peach liqueur. Another favorite is a glass of Franciacorta, Italy's premier sparkling wine, and the only one crafted in the classic "methode Champenoise," or try a glass of light, sparkling, and delicious Prosecco.
Another singularly Italian starter is Vermouth, a distillation of herbs, spices, and bark. Primarily used in North America as an ingredient in the perfect Martini, Vermouth in Italy is drunk alone in a small cordial glass.
Northern Italian Cuisine
The northern region of Piedmont is famous for its pungent white truffles, found in everything from soups to egg dishes, during the season from October to December. The region also favors braised beef, lamb, and rabbit dishes. All are perfect accompaniments for a full-bodied wine Barolo or Barbaresco.
Northeastern Italy's hearty Amarones are ideal when paired with winter foods, such as roasts and game meats, or even hard cheeses like asiago and parmesan. Prosciutto, some of the best of which comes from the northern Italian province of Fruili, is enhanced by a glass of fruity, floral white wine, such as Tocal or Ribolla Gialla. Seafood, fish, and light summer dishes are best paired with the region's light and drinkable Soaves. Delicate trout pulled from Lake Garda or the fish stews popular in Liguria pair well with Trebbiano-based Lugana wines.
Tuscan Specialties with Wine
Tuscan food revolves around the trio of bread, olive oil, and wine. Tuscan bread is some of the best in the world and the region finds dozens of uses for it, including a peasant bread salad, panzanella, and bread soup. Tuscan bread is peppery and slightly salty, perfect for the region's Sangiovese-based wines.
The Tuscan meat specialty is bistecca alla fiorentina, a large slab of grilled beef, ideal with a full-bodied wine like Chianti Classico Riserva, Brunello di Montalcino, or Vino Nobile di Montalcino.
Red Sauces and More
Chianti wine, made with Sangiovese grapes, is the quintessential tomato-sauce wine. The spicy and slightly salty wine stands up, and even adds to, the taste of tomato sauces and dishes, such classics as osso bucco and chicken cacciatore.
Desserts and After Dinner
Italy produces a wide variety of after-dinner libations. Among them is Tuscany's Vin Santo (literally "holy wine"), a distilled grape product that ranges from dry to sweet. Another perfect ending to a meal is a glass of sparkling, semi-sweet Moscato d'Asti, the traditional Piedmont Christmas toasting wine.
If you have any preferred wine that you have brought to a Montreal bring your own wine restaurant contact us.
Montreal bring your own wine aging process:
It is common knowledge that wine comes from aged grapes. But how many people know what techniques are used to age the grapes and why white wine ages faster than red wines?
Let's start at the beginning of the wine making process. First the grapes are picked, then crushed and pressed. Aging sets in immediately after this. The grapes are stored in oak barrels or steel vats. Sometimes oak chips are added to the steel vats.
The interaction of tannin, acids and sugar play an important role in the aging process. Tannin is an excellent antioxidant and natural preservative, which helps increasing the aging period the wine can go through without going bad (oxidation). It also gives the wine an important flavor dimension.
Other factors are:
- light conditions
Stable and cool temperatures are beneficial to the aging process of wine. Cooler temperatures slow down the aging process (enabling the wine to age gracefully and develop a more complex taste), which is what winemakers want. Instable temperatures and light conditions have a bad effect on the quality of the wine in the end.
Why can't white wine not be aged as long as red wine?
Basically the reason is that white wine contains less tannin.
Tannin can be found in the skin, seeds and stems of the grapes. In white wine less exterior skin is used than in red wines. In red wines it is needed for the coloring, as both red and white grapes are white on the inside. The more exterior skin is used, the more tannin the mixture will contain.
When making white wine much less exterior skin ends up in the mixture, resulting in less tannin in the wine.
So, this means that the aging process for white wines are generally shorter than red wines. Attempts to age white wines for many years usually fail.
Here is a little history to help you select the perfect wine next time you visit a Montreal bring your own wine restaurant.
Wines of the Bordeaux region
The term Claret, as we use it in England, is generally understood as a description of a red wine from the Bordeaux district (department of the Gironde), the finest wine-bearing group of vineyards in all France, and therefore in the world.
The wines of Bordeaux are very popular at Montreal restaurants and a good pairing for many dishes served at bring your own wine restaurants.
Actually it should embrace all wines, white and red, in this district; but Sauternes and Graves are not popularly known as white Clarets.
Claret is a relatively simple wine in its process of vinification, containing the least amount of sugar, alcohol, and acid these substances being, of course, present in all wines, the proportion giving the specific character. Claret is unfortified with any spirit and therefore will not keep sound for more than a few hours, certainly not more than six or eight, after being opened. It is a sensitive wine, easily spoiled by bad treatment. When maturing in bottle it should be kept at an even temperature of 60 degrees Fahr. ; never subject to vibration nor exposed to sunlight or strong daylight.
Fine Clarets will mature for thirty or even forty years in bottle. The general character of fine Claret is a delicacy, lightness, softness, and elegance of taste and bouquet as compared with other wines.
Descriptions of Claret may be otherwise confusing to the amateur, and need a little explanation. Vague territorial descriptions, as Medoc, St. Emilion, give no clue to specific quality except that the very vagueness of the descriptions suggests the fact that they may be inferior wines of a good district trying to claim some of the credit of the better wines from such districts. Similarly, well-known district names, Margaux, St. Julien, are vaguely used.
The name of the actual chateau not merely some vague place name will appear on the bottle of wine that is produced by that particular chateau. The formal official classification of the various classed growths is usually a sound guide to the standard of the wines included.
The classifications are obviously not infallible nor absolutely exclusive. There is still room for the judgment of the merchant and the connoisseur to find good wines outside the lists, and perhaps occasionally less good wines within it, though it is fair to say that the standards are zealously maintained, as far as the vagaries of the weather year by year permit.
All Clarets need a full six months in bottle before they can be drunk with any pleasure. The classed growths, as also the lesser growths, are never bottled till they have been two years in wood, and they require a good time in bottle to come to perfection. Old Clarets will throw a deposit and, of course, with great age, lighten in colour. They should be brought from the cellar very carefully a few hours before consumption.
Some Claret connoisseurs prefer to bring them up the night before. T'he bottles should be stood up to allow the deposit to settle. An hour or two before drinking, the cork should be very gently drawn, and, to avoid splashing and frothing, the wine poured through a funnel with a curved end which directs the wine down the sides of the decanter, which must be thoroughly clean and should be slightly warmed. The bottle should be tipped very gently, so that the pouring may be stopped immediately any signs of deposit appear.
Claret should be drunk at the temperature of a comfortably-warmed room, say 65' to 70' Fahrenheit.
Claret, at a formal dinner where there are several wines, is served with the entrees or roast.
Medoc a good choice of wine to bring to a Montreal bring your own wine restaurant.
The Gironde is divided into six main districts: Medoc, Graves, Sauternes, Entre deux Mers, Cotes, Pa1us.
It may be said that the wines of the Medoc are the classical characteristic red Clarets of the finest general quality. They are lighter than those of the Cokes (St. Emilion and Pomerol districts) which are nearer to the fuller, heavier character of Burgundy.
It should be noted that the fourth wine in the first growths, Chateau Haut-Brion, is actually a wine from Pessac in the Graves district.
Bring your own wine, wines of burgundies:
Burgundies are the wines that come from the Haute-Bourgogne (Cote d'Or), Basse-Bourgogne (Yonne, etc.) of Maconnais (Sao^ne et Loire), and Beaujolais (Rhone).
They are, in general, fuller in body and of greater alcoholic strength than Clarets. Burgundy is the most fragrant of all red wines, is equally pleasing to the eye and to the olfactory sense; it possesses a fine clear dark-red colour which no mixture of grape-juice, spirit and sugar can ever approach.
Burgundy fulfils on the palate the promises held out by its fine colour and charming bouquet; soft and velvety, Burgundy never is 'sugary;' warm and generous, it never is ` spirity ;' delicate, it never is vapid as the last sip is swallowed. Burgundy leaves in the palate a most pleasing 'farewell,' never a watery or fiery taste. The popular belief that Burgundy is a heavy, inky wine is due, like many such beliefs, not to facts, but to fiction. The black vinous brews sold under the name of 'Burgundy' or the appellation 'Burgundy-type' by retailers often more ignorant than disho-nest, are a gross libel upon the highly-bred, delicate, and delicious wines of Burgundy.' A characteristic passage which, as the reader will guess, is quoted for its warnings as well as for its appreciations. Among the best wines of the Cote d'Or vineyards may be mentioned:
Montreal bring your own wine, wines of Maconnais & Beaujolais
Wines from the Maconnais and the Beaujolais. The Maconnais comprises in the department of Saone et Loire the arrondissements of Macon, Autun, etc. The most esteemed wines of this district are those from Macon and its environs. Nor do the wines from the Beaujolais (arrondissement of Villefranche in the Rhone) lack either lightness, finesse, or good taste.
Celebrated wines of this district include:
Romaneche, Thorins, Moulin-'a-Vent, whilst Pouilly (from the communes of Fuisse and Solutre') is the most famous white wine here-abouts.
Montreal bring your own wine, wines of Chablis
The white wines of Chablis are sometimes incorrectly spoken of as white Burgundies. In reality their character is very different. They are of good alcoholic strength, and vigorous without the alcohol being too pronounced to the palate. They have body-delicacy and charming aroma, and are distinguished also by their remarkable whiteness of colour and limpidity. They are the favourite wines for consumption with oysters. They should be served cold. Chablis will go on maturing for years.
Vermouth is the product of the southernmost vineyards of France. The basis is a white wine fortified with spirit and aromatized with various herbs and other aromatic and tonic materials. French Vermouth has in general a drier character than the Italian. Is much in favour for aperitifs, and is excellent with aerated water as a beverage.