“Wine is bottled poetry,” said Robert Louis Stevenson, author of “Treasure Island.” Colleen Fanning of Grey Market Wine agrees and offers half-a-dozen insights on how to choose the just right wine to help produce an enjoyable business dinner.
“If you're looking to build your own knowledge of wine, explore smaller labels and a variety of grape options, consider attending wine tastings or hosting a wine tasting in your home with multiple clients,” Fanning suggests. “This can be successfully done with simple planning and a straight-forward budget.”
Here are Fanning’s insights on “Picking the Perfect Business Dinner Wine,” followed by her comments on each:
INSIGHT #1: Use the best available resources. “If the restaurant has a sommelier, get them involved right away. If there is no sommelier, a well-informed server can certainly help. Let the wine expert do the work; they will guide you toward the right bottle by considering menu choices, taste and price.”
INSIGHT #2: Find something on the wine list at the right price point and suggest it to your server. “That will discreetly signal your wine budget and help the staffer make appropriate suggestions. Keep in mind you may need multiple bottles. Each bottle pours four to five glasses; plan two glasses per person. Keep in mind there are more wine options than simply red or white and don't be afraid to test out a few new bottles at your dinner. Maybe you'll all find a new winner, and the simple act of trying something new together opens the door for flowing conversations and creating solid memories.”
INSIGHT #3: Take the pressure off yourself. “Seriously! A lot of people who claim to know a lot about wine simply don't. Don't worry about impressing them. Instead, trust your choice of restaurant and their wine selection. I often choose business dinner locations according to the wine list; think of it as an insurance policy. If you're unsure of a restaurant's wine list, you can often find just what you need to know by visiting their website. Some restaurants also offer flights of wines—this is another great way to try new wines in a casual way.”
INSIGHT #4: Consider your goals. “This is a wonderful opportunity to express something about yourself and your company to your guests. Trying to revolutionize your industry? Choose a boutique bottle with a lesser-known grape variety like [Cabernet Franc, Grenache, or Torrontes. Position it as a tasting adventure for the table to experience together. Instilling confidence in the longevity of your brand? No need to reinvent the wheel. Go with a time-honored favorite like a great Napa Valley or Washington Cabernet Sauvignon, an Oregon Pinot."
INSIGHT #5: Pairing food and wine is a great bonus. “Ask your server for help if this is not in your wheelhouse. Servers generally delight in the opportunity and could take your night's dinner to a new level of entertainment. As a fine dining server I jumped at the chance to help guests have the perfectly paired bite. Why? The total is so much greater than the sum of the parts. In other words, even if the bottle you choose isn't a guest's favorite, a spot-on food pairing can make it a show-stopper.”
INSIGHT #6: Remember to trust yourself. “You don't have to be well-informed about wine to choose a great bottle. Use the resources at hand; pay attention to your surroundings. Use your instincts. In other words, use the same skills that helped you get your client in the first place.”
And one more thing to remember: “Life is too short to drink bad wine.”
For more information about Grey Market Wine, visit GreyMarketWine.com or call (317) 515-4397.
Jeffrey Dale Starr is a wine enthusiast, oil painter, and owner of mobile software company Purple Falcon.
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