What is BYOB?

Bring Your Own Bottle

BYOB is an acronym that was born in the USA in the 50s and it stands for “Bring Your Own Bottle” of wine at the restaurant!

Initially it was done at parties, where participants were invited to present themselves with their own bottle; then it went on to indicate the action of bringing your own wine to the restaurant. From California, the home of wine lovers, the practice has spread almost everywhere and in recent years has become very popular among fans and connoisseurs who want to drink fine wines, matching them to the chosen dishes without spending a fortune. Overseas BYOBing is a posh habit, rather consolidated. The famous magazine “Wine Spectator” conducted an online survey among its readers (343 responses) and found that 36% of them, half the time, drink at the restaurant wine they brought from home, 23% once out of four, 23% rarely, 17% never. They BYOB especially in social occasions during the weekend, 45%, or at parties, 22%.

Enrico Nera, on March 12, 2012, from the columns of the wine blog “Intravino” launches a vade mecum on how to behave with regard to BYOB: among the recommendations he suggests to bring very special bottles, to do it in places where they know you to avoid the danger of becoming undesirable customers, to be discreet and avoid plastic bags, visibly in plastic!

Donatella Cinelli Colombini, in the November 9, 2014 Forum, suggested to look for the acronym BYOB on the advertising of the restaurants that allow this practice and speaks of “corkage fee”. The corkage fee is the fee required by the restaurateur to allow the customer to drink its own wine: it ranges from 7 euros in Italy to 15-25 dollars in the United States. She tells also  a nice episode starring Madonna: the singer has been seen BYOBing at Osteria Colla in New York as she pulled out of her bag a bottle and glasses.

WineNews, the daily communications agency on the world of wine and food, about BYOB, on September 14, 2014, states that bringing wine from home is a more and more common option also in the Italian restaurants; it emphasizes, moreover, that BYOB meets two requirements: the customers can experience different wines and the restaurant owners reduce wine lists and the enoic service management costs.

Francesca Negri, in her blog geishagourmet.com, says that BYOBing should not be regarded as beggaly but become a fashion for connoisseurs in Italy as well; she practices it from time to time and has also implemented it for her wedding.

So why don't you BYOB? It's so chic!