Ordering Wine at a Client Dinner
Start by asking your associates whether they'd like white or red, suggests Laura Maniec, owner of Manhattan wine bar Corkbuzz and, at 32 years old, one of the world's youngest master sommeliers. Go with the majority, and remember, a bottle fills about four glasses. Impress seasoned tipplers by skipping the usual Chardonnays and Merlots in favor of something more daring, like the versatile Albariño from Spain or a dry red or white from Mount Etna in Italy. When in doubt, kick it to the sommelier. (Find your preferred price on the menu, point it out, and tell her, "In this range, please.") Just don't invite your guests to choose. "If you're paying the bill," Maniec says, "you need to take charge."