Choosing the right bottle of wine for your business meeting at a restaurant and winery or perhaps your business lunch at a café has become nearly as stressful as buying the right kind of anniversary present for your partner, especially if you are on a restrictive budget. That makes spending $4,000 on a jar of the 1982 Petrus probably out of the question in terms of budget. But wine lists are as getting so large these days when you dropped you on your foot you would break your toe. And of course people’s preferences are ever changing and, well, you will need to close this deal.
So do some homework, most restaurants have their own wine lists online. Try to study it before you proceed to the restaurant. Then you have the chance to look up the various wines online to see what is going to work within your budget and price range. But if you are like most people and hardly have enough time to read your kids ‘ homework, never mind a wine list, then you have just got to go for it once you get to the restaurant.
Here are three easy things to consider when choosing wine at your next business dinner:
- Avoid the easy way out
Try to stay away from favorite varieties like Cabernet Sauvignon, Pinot Noir and Chardonnay. Too many folks know the costs of those wines nowadays and several of these bottles, such as Caymus, and Silver Oak have large markups on wine lists since they are crowd pleasers such as yarra valley wines.
- Be brave and go for the unknown.
That means stay away from areas like California, Bordeaux or Burgundy. If you will need to remain in Europe, you will find a great deal of delicious affordable whites such as German Rieslings, Spanish Albarinos, and Italian Pinot Grigios. Sometimes it is nice to try something a bit different, and that no one knows the name of. That way, it really does not matter how much wine knowledge you really have! And if you will need a red, Spanish Tempranillos are cheap and consistently impress too, says Rapp. But there is no need to keep in Europe. Virtually every corner of the planet is producing wine nowadays; from South Africa to Bulgaria to even Virginia here at home. So spin the planet on your head and just decide on a wine in your budget. If it is something nobody has had, it is much easier to taste and review it together. Then it will become conversational and there are no expectations.
- Do not be afraid to request support.
If you are not seeking to station Portuguese world explorer Vasco da Gama, (Portugal makes some terrific wines, incidentally), then apply your sommelier. This is what they are paid to do. This then indicates the wine list before your sommelier and subtly point to a cost. Say that you are looking to remain in that particular selection. The sommelier will instantly understand and then all you have got to do is be open-minded and leave it to her.
Then the wine tasting becomes enjoyable and adventurous. It becomes a part of the conversation, and might arguably be translated into how you do business. Better still, your guests will have heard something knew, and might even walk away with a new go-to wine, which consistently reminds them of the dinner with you. The added bonus will be that the wine is a decent price point. So the further you steer clear of the predictable wines on the list, the more space you need to discover a fantastic, inexpensive bottle that you know your guests will adore; that’s all fantastic business.