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Vintage America

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2012_corkcage_fees_123.jpgEater Wine Editor Talia Baiocchi asks sommeliers, critics, and writers from across the country for their thoughts on corkage fees. Ryan Sutton's take: "Corkage fees at ambitious restaurants ensure guests don't bring their own wines to save money, which is the wrong thing to do. High-end dining (and high-end drinking) should be a curated experience; if you want a collaborative experience, then go to a pot luck at The Knights of Columbus." [Eater National]

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