There's a bit of a culture war raging on about corkage, the option to bring an outside bottle of wine into a restaurant. To better understand how corkage plays into the beverage landscape throughout the country, Eater National wine editor Talia Baiocchi tapped nearly a dozen sommeliers, critics, and bloggers to help characterize some of the biggest (and smallest) markets for corkage and how it impacts restaurants in those cities. [-EN-]
