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Party on… The wining part of dining

When it comes to business dinners, ordering the right wine can be tricky. But etiquette expert Lew Bayer, partner at The Civility Group, says there are a few simple guidelines you can follow to make the process as smooth as a good bottle of rosé:
October 1, 2007

When it comes to business dinners, ordering the right wine can be tricky. But etiquette expert Lew Bayer, partner at The Civility Group, says there are a few simple guidelines you can follow to make the process as smooth as a good bottle of rosé:

• It’s rude to pretend you know more than you do about wine. If you’re uncomfortable ordering, tasting or pouring, ask your wait person to help you.

• Don’t order the most expensive bottle on the menu. Snobbery isn’t very becoming to anyone.

• If you are the designated taster, when the wine arrives, all you need do is check the bottle to confirm it’s what was ordered, check the poured wine for pieces of cork or floaters, smell the wine (even uneducated noses can sniff out spoiled grapes), then take a small sip for flavor. If it doesn’t taste immediately disagreeable, let the wait staff commence pouring and leave others to discuss its undertones of tobacco, cherries, wet dog and what have you.

• If you are pouring, serve your guests first, pour a half glass at a time, and try not to let the bottle touch the glass whilst doing so.

About The Author
Selina Chignall joins the realscreen team as a staff writer. Prior to working with rs, she covered lobbying activity at Hill Times Publishing. She also spent a year covering the Hill as a journalist with iPolitics. Her beat focused on youth, education, democratic reform, innovation and infrastructure. She holds a Master of Arts in Journalism from Western University and a Honours Bachelor of Arts from the University of Toronto.

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