Good Lifestyle

Order the wine on a date is sufficiently overflowing with nerves. But trying to navigate a list of book length wines in front of a potential customer, that you run for an investment? Yes. You better know your business. Here are six strategies to nail the order and make sure you are informed without being unloaded - directly from the best sommeliers and wine experts themselves. And while you are so up on your table manners, do not miss the7 cardinal sins of fine dinner.

The best way to order wine when a customer is talking about food. "Always check what your guests would like to eat that night and then build around that," said Robby Younes, Vice President and Director of Crystal Springs Resort Wines in Hamburg, NJ. "The main reason these customers go to a restaurant, it's for cooking and a good wine only adds to the experience. Never build the story around the wine, you are not in a room tasting, build the experience around food. "

"Ask your guest what they drank recently," suggests Younes. "Then ask if they prefer to control by the bottle or by the glass where they can match different wines with classes."

Sandy Block, Vice President of the Beverage in Legal Sea Food, Accepts. "Even before you talk to the service staff, you must ask the customer: Do you have favorite wine categories? All you are mood for today? Have you chose a menu dish?" said block. "The answer is the most likely to be something vague and generalist, I love red wine or, I'm a big fan of Sauvignon Blanc, or I love just about anything except Chardonnays Oaky, or they serve The most delicious lobster bisque here.. "

Lauren Rose, a sommelier in northern California, suggests asking the table ", stylistically, what does everyone drink?" The question opens the floor for perhaps a novice of wine to use the wine vocabulary with which they are comfortable. "Categorizing wine in the old world (European regions) and the New World (Americas, Australia, New Zealand) can help reduce a wine style that you or a customer is looking for hunting," said Rose . "The new wines of the world tend to be higher in alcohol and sugar with a larger oak presentation, while the old wines in the world are higher in acidess and have a stronger aroma of terroir (the soil come from)."

"It makes you look like a little ostentatious," says Ricardo Zarate Jr., Sommelier and General Manager of Bellamy's in Esondito, CA.

A customer wants to feel well treated by you and your business and it is important to project an image of success, stability and prosperity. But you also want to transmit that you are responsible and competent. Order the most expensive bottle of the menu can end up doing exactly the opposite. But maybe even more importantly, order the expensive bottle could leave you paradoxically with wine sub-by.

"The most expensive bottle of the list is (with tiny exceptions), never the best bottle, nor the most interesting," says Zarate.

At the end of the day, the price is rarely the best way to evaluate the quality of a duration of wine. You should also make sureYou do not get counterfeit wine.

"Do you have a guest visit from abroad or out of the state? It's a great time to showcase a local wine, or alternatively, a wine from where the guest calls at home" , said Zarate. "Of course, try to do research in advance to make sure what local wines are perfect - the last thing you want to do is order a local wine and that it is lower than a palatable."

He gives the example of a guest he had at Bellamy who made an excellent impression on their client by commanding a Spanish red, that his guest, a Spaniard, greatly appreciated.

Once you have had a customer entrance, your order is as important as you order. Block Emphasize that there are some subtle-fashioned words that you can use when viewing the server or sommelier to indicate your initiated condition / sophistication / level of confidence and flexibility. "

It gives some examples of good ways to supervise your order to the server. For example: "We would like to start with a wine that is not too well known but could be a personal discovery of the sommeliers and who pairs very well with it (any other dish you plan to order)."

Or: "What you have distinctive from Alsace (or Loire or Austria, Rueda or another region that is not too obscure but is just away from the screen Radar to indicate that you know what you do) and it would be great to start with the lobster bisque? "

Or: "Is there one of them that you are more passionate if we had to order the (all you plan to order) for dinner?"

The block maintains that during a good restaurant, the answer is likely to include several alternatives, to which you can consider throwing in some "non-geeky words" because it calls them. These include minerality, perfume and concentration.

"What is essential is to stay away from any technical geek conversation, such as the level of pH, malolactic fermentation or descriptions too flowery, such as the Hyacinthe Flower with a hint of amaranth grilled, which could turn off your customer or get them out of your client, "says block.

Women know that when you take a first appointment, how a guy deals with a server is a good indication of how it will treat it when it is not on its best behavior. The same is true for customers. "You are observed and the customer you entertain is to think:" However, he manages this interaction indicates how I will be treated, "says Block.

This means asking questions respectfully, clear, decisive and hot. Approach as a collaboration with the customer, sommelier and yourself, so that the final decision looks like a choice every three have had some entrance and will feel satisfied. "Do not try to intimidate the server or impress them with your knowledge, do not enjoy great wine bottles that you have had in your life. Play a low but confident key," says Block.

Zarate suggests taking this connection to the server even further. He remembers an opportunity when he really called the restaurant he was going for an important evening a week before and discussed wine selections for that night.

"In some emails, we spoiled everything before I arrived for dinner," he says. "Do not be afraid to call in advance and ask for suggestions in advance, or allow the restaurant to prepare in advance. When time comes, the restaurant will appreciate your notice, and your client Will be impressed by the way your customer order and how you are prepared. "Next up, wine lovers, check out the tips of the wine expert number at the world's number one onHow to start a collection of wine.

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