Mastering Food and Wine Selection
A well-planned business dinner can be a powerful tool, helping to build relationships and secure deals, however, navigating a menu and wine list while maintaining a professional demeanor can be stressful. Fear not! This guide of Do’s and Don’ts, from your former Michelin restaurant sommelier, will equip you to navigate the wine list and menu and impress your clients like a pros.
Do Have a Bottle of Champagne Pre Ordered- have it poured as guests sit. Getting something in the glass right away puts people at ease and makes them more receptive to your message.
Bonus points for pre-ordering French Fries for a little snack while people decide what to order.
Do Learn Your Clients' Preferences: Before diving into the menu, take a moment to understand your clients' preferences. Are they health-conscious? Do they have dietary restrictions? What wines do they like and dislike? A little pre-dinner intel goes a long way in creating a comfortable and inclusive dining experience.
Do Be Mindful of Dietary Restrictions: If a client avoids alcohol, gracefully offer non-alcoholic alternatives.
Don't Be Afraid to Ask for Help: Sommeliers are there to guide you! Briefly explain your food selections and budget, and let them recommend a few options. This shows your respect for their expertise and opens the door to learning something new. They can also really enhance the experience if you give them the chance to shine!
Don’t let anyone's glass go empty: when reordering a bottle, take a look around the table. Keeping the wine flowing shows you are paying attention and meeting the needs of your guests.
Match the Weight: lighter wines with lighter dishes, fuller-bodied wines with bold dishes. Begin the meal with lighter whites and move to heavier reds as the meal progresses.
Consider texture: a textured white wine with a rich dish like Scallops is a lovely way to match similar textures
Match flavors: consider the sauce. If there is cherry gastrique on the plate, a Pinot Noir with notes of cherry will pair beautifully.
Consider sweetness: you always want the dish to be slightly sweeter than the wine. Imagine how acidic Sauvignon Blanc would taste with chocolate cake. The same is true in savory. There are degrees of sweetness.
Acidity is key: both the dish and wine should have acidity. This makes you want to take the next bite and drink the next sip. Matching acidity is lovely- consider a high-acid white like Grüner Veltliner with Crudo or Ceviche.
If it grows together it goes together: consider regional pairings, one of the easiest ways to successfully pair!
Food and wine can be powerful tools for building relationships and fostering positive business interactions. We hope this guide will help you in your mission to create space where connectivity can thrive.