When you're out to dinner with your friends, ordering wine can be fun. You have discussions about what to order, negotiate how much you want to spend, and even poke fun at each other by threatening to order "white zin."However, in a business situation, ordering wine is a whole different ball-game. In fact, it's not a game at all. If you are wining and dining a client and are in charge, then take charge, and keep in mind a few guidelines. Forbes has consulted with some of America's top sommeliers and "The rules for handling wine at an important business dinner are pretty much commonsense and not very different from the rules for any kind of successful entertaining--be prepared, plan ahead and use the resources at your disposal." Here are their tips in brief:
- Call ahead to the restaurant
- Don't dawdle with the list
- Think back to examples of wines you actually liked
- Go for the lowest common denominator
- Go with what you know
- Dont' start too big with a Cabernet Sauvignon or Zinfandel
- Be direct about price with the server
- Don't wait too long before ordering
- Expensive is not always the best
- Consider the whole picture
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Reader Comments (Page 1 of 1)
9-25-2006 @ 8:08PM
Joey S. said...
When ordering for others I usually stick to the pinot rule. Pinot noirs and pinot grigios are usually acceptable to about anyone. They are rarely overpowering to inexperienced wine drinkers and they can be appreciated by people who are familiar with wine.
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9-27-2006 @ 2:32AM
Foodie Pam said...
Excellent advice but I'd add that if at all possible know something about the person you are wining and dining. Ordering a so-so wine for a person passionate about wine is as bad as ordering a bold wine for someone who rarely drinks wine...
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