My wife and I are heading to Vegas at the end of the month. We are eating at Picasso which is located in the Bellagio.

I have a special bottle I'd like to open there and I called and the corkage fee is $35/bottle with a 2 bottle maximum. I have a few questions regarding this since I have never brought my own wine to a restaurant.

First, will they keep it in their cellar until the night arrives? I am staying at the Bellagio and since I've carefully cellared it for the last 7 years I'd like it to remain there until they open it.

Second, will they decant it for that price? Ther eis definitely some sediment in the bottle.

Third, do I need to tip the Somellier, I presume he/she will open it and not my waiter. Do I suggest they have a sip to taste it? Share the wealth so to speak.

Lastly, is this price fair? It seems inflated to me but what do I know? Obviously nothing based on my above questions

Thanks,
Joe

Yes, they typically will let you drop off the wine and store it in their cellar. It is rare not to allow this. I strongly recommend you do two things: 1) call and ask to make sure and 2) be sure and mark the bottle as yours in some way when you drop it off.

Yes, the corkage fee included decanting and glassware service.

I would tip the somm and/or waiter something for taking care of the bottle for you from stem to stern. I'd also offer a taste to the somm.

The price is high, although not that unusual in Lost Wages.

Joe

Ditto Ditto Ditto

and $35...average for Las Vegas....once again, don't forget, for a not so formal dinner but really great, Pinot Brasserie at the Venetian, corkage fee= 0$

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"From wine what sudden friendship springs!"

...and Delmonico's "only" charges $20.00.

Joe

I can't speak to their policies, but I've had several really lovely experiences at Picasso and particularly with their sommelier. He's low-key but highly enthusiastic about fine wine and has a great talent for remembering people and their tastes. I'm absolutely certain that he'd work with you - and would love to hear back after your visit.

Incidentally, while this may not apply in your case I'd like to put in a pitch for the value of a great sommelier and wine list. Many of my greatest moments in wine have come when the sommelier's eyes light up and he says "I think I know just what you're asking for." Granted, Vegas wine prices are extreme but I've made two very fine discoveries at the low end of the price scale after drinking them at Picasso.

Another follow-up on Picasso in general.

I'll echo the other comments on the dining experience. We had one of our best meals there last September (#2 on our current all-time best meals list) and are eagerly awaiting a return visit.

Also, as the others have mentioned, that seems a bit high for corkage, but not so out of line with the others that I'm aware of in Vegas.

Thanks for the replies everyone. While in Vegas my dining line up is as follow. Nobu, Lutece and then Picasso on the last night. I have eaten at many great restaurants in Vegas including Le Cirque, Delmonico's, Charlie Palmer Steak etc etc. I'm hoping these choices live up to their reputation. If anyone has any negatives about these place feel free to chime in.

As for the corkage fee, I expected a high price tag just based on the type of restaurant it is. No big deal. My "fine wine" selection is a 96 E&J cab that was exclusive to Ontario. If I recall it has cuvee #5 on the label. I've been nursing my last 2 for a while. I'm afraid they're getting a little long in the tooth so I want to enjoy at least one with a fantastic meal. While it's not a high end name in the wine business, it was and still is one of the top 3 cab's I have ever had. I wonder if the bottle is corked if they still charge the corkage fee......

Wouldn't that be a raw deal. Cellar a bottle for years, cart it across the country only to be bad......oh the thought of it.

Joe

This has happened on at least two occasions and based on the experience I have had with higher end establishments, if a bottle is corked and the sommelier agrees and in turn you then purchase a bottle off the list (obviously, not Rosemount Shiraz), the corkage fee is usually waived.
I would of course, compensate the wine steward/ sommelier accordingly.

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"From wine what sudden friendship springs!"

Ditto what PE said.

No negative comments about any of the restaurants you listed.

Been to Aureole? If not, I'd recommend it for a future if not this trip.

Joe

CRUZMISL: Just received my copy of WS April 30 issue in mail yesterday. Cover article is on dining and hotels in Las Vegas. Should make for interesting reading before your trip.

I am a bit concerned about giving the bottle to the restaurant before the night you are drinking it.

Since you said the bottle has sediment, and needs to be decanted, you should make it very clear that you want the bottle to stood up, and not jarred.

Otherwise, you run the risk of the sediment being disturbed.

Well we get there on Monday and don't eat until Wednesday so I'll drop it off and tell them what I want done. I should be OK>

Here is a pic of the label. Anyone ever had it before? Again, it doesn't have the reputation of other wines but it sure is yummy.

Joe

Cruz,

What is the wine you're bringing to Picasso?

See my post above yours.....

CRUZ -- When I went to Picasso, our toable had a total of four other people. We were there for hours, and we had at least two or three chats with the somm. He is "da man." He is exactly the opposite of what you would expect at this restaurant -- unpretentious, unstuffy, unsnobby (am I being unredundant). We felt at home right away. We started with a nice white (I don't remember the specifics -- we had been drinking most of the day) and quickly went throuhg four more bottles -- one after another. Needless to say we were feelin gno pain by the time we left.

I hope you will pick another bottle from their extensive wine list.

The fois gras was wonderful. After that, it was all a drunken and gluttenous haze...

"The world needs ditch-diggers, too, Danny!"

I'll tell you what I'd do. I don't need them handling my wine. As soons as you arrive, I'd suggest standing the bottle upright in a closet where it won't be disturbed. At the appropriate time, I'd decant it into a decanter I brought with me, then bring ther wine to dinner in the decanter. If the sommelier came to the table, I'd politely say that we need no assistance. I'd pay the corkage fee and enjoy my dinner knowing the wine was handled perfectly well and decanted at the appropriate time.

Just one more sip.

quote:

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Originally posted by CRUZMISL:
Well we get there on Monday and don't eat until Wednesday so I'll drop it off and tell them what I want done. I should be OK>

http://www.canamcaravan.com/ej.gif is a pic of the label. Anyone ever had it before? Again, it doesn't have the reputation of other wines but it sure is yummy.

Joe

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Cruz- I can tell that bottle is corked just by the picture-


Have a great time- the restaurant choices are wonderful.

After re-reading this thread, imagine my delight at reading in the WS that Robert Smith (the Picasso Sommelier) just became a "Master Sommelier" - joining just 60 in the USA. If ever a more deserving fellow got the honor, I've yet to meet him.