Bottle Basics
By Michael Green
Michael Green makes it his business to mix business with pleasure—specifically the pleasures of food and wine. His company, Liquid Assets Consulting Group, plans corporate events that match the bill of fare to a company’s brand, and advises clients on putting their best foot forward, cuisine-wise. One particular specialty: demystifying the intimidating territory of good wine. We asked Green about ordering wine while wooing a client.
The wine list is the length of War and Peace. How do you choose?
Always ask to get it faxed or emailed in advance to see how it’s organized. And think of the sommelier as your ally. Give him something to work with—a wine you’ve loved, a wine you’ve loathed.
How do you keep him within your budget—without tipping off the client across the table?
Use the finger-pointing move. Point to a wine—not the wine, really, but the price. It reins them in.
What’s the correlation between price and taste?
In reality, nothing. The only thing that drives price is supply and demand. Some of the most delicious, easy-to-enjoy wines are the least expensive.
How do you pair food and wine?
Overrated. If you match a food you like with a wine you like, all’s probably going to be right with the world.
When do you send a wine back?
Hard to say. Is it oxidized? Too much sulfur?
Read article at WetFeet.com