• Know the boss’s price range. You don’t want to order that R900 Bordeaux if the boss just got back from a cut the budget meeting.
• Don’t try to impress everyone with your wine knowledge. The way to a promotion is not to announce to the table that the wine has leathery, cigar box overtones.
• Don’t be afraid to ask for help. That’s what the waiter or sommelier is for. Tell them how much you want to spend, what the table’s preferences are (we just want wine with dinner as opposed to we want to pair the wine with the meal), and let them work their magic. The staff at most quality restaurants will be up to the challenge.
• Order what you know. This is not the time to take a chance on that new wine from with and interesting name. Stick to what you know.
Read more: winecurmudgeon.com