Closing the deal with a client over a meal? Here's how to choose the right wine
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CNA Lifestyle
Closing the deal with a client over a meal? Here's how to choose the right wine
In the 2d edition of a 4-part series, CNA Lifestyle speaks to experts to find out what wine etiquette to observe when trying to close a business organization deal with your client.
26 October 2022 06:30AM (Updated: 04 Jul 2022 09:31PM)
So, this is your third coming together with your customer and, after weeks of negotiations, yous sense that they're shut to signing on the dotted line this time. Yous don't want to mess things up by ruining the meal with poor wine choices.
To help make you the correct vino choices in the last stretch of your concern deal, CNA Lifestyle spoke to half-dozen wine experts: Edwin Presently, wine author and consultant; Lim Hwee Peng, vino educator and consultant; Suzanna Ho, Master Of Wine educatee and partner at House Of MU; Anthony Charmetant, co-owner of Ma Cuisine; Gerald Lu, head sommelier of Praelum Wine Chophouse; and Alice Wee, executive manager of wine distributor Wine Clique.
WHAT KIND OF WINES WOULD YOU RECOMMEND TO SOMEONE WHO IS CLOSING A BUSINESS DEAL WITH A CLIENT?
Edwin Presently (ES): Flexing 1's muscles here isn't recommended. For instance, choosing a Grand Cru could give the impression that you have expensive tastes; someone who probably overcharges the client.
To convey that you respect the balance in the business relationship, pick a special wine that is neither besides cheap nor as well expensive, such every bit a 2nd or Tertiary Growth Bordeaux. Information technology tin can also be a vino from the 2d label or tier of a cult vino.
Suzanna Ho (SH): One of my personal favourites is Chevalier De Lascombes, the second label of Chateau Lascombes, an case of a adept Margaux without the high price. The wine is opulent, with punches of dark fruits, accents of chocolate and cloves, and a pleasant finish. Information technology'south a well-known label that would satisfy experienced palates and not embarrass the guests.
Another wine is the Kerlann Chablis, a Chardonnay that is fresh, floral, and citrusy. It pairs well with whatsoever seafood and poultry dish.
Anthony Charmetant (AC): Pick the Chateau Roc de Cambes 2011, Cotes de Bourg. It's not an overpowering vintage, and tin can be drunk over the form of the negotiation. After the wine has been left to breathe for an hour, it would have developed to its full potential, and the client would know they are being taken care of as you bring the deal to a close.
Gerald Lu (GL): If your budget allows, selection a vintage wine that represents the year you and client started working together.
Lim Hwee Peng (LHP): Size matters in such a scenario. Choice a Magnum (ane.v-litre) bottle. If the client prefers an aristocratic wine, choose a Magnum of a well-anile Brunello di Montalcino.
The Tuscan red vino is restrained with a mild fruity bouquet, and a low-cal to medium structure. Information technology is also a food-friendly scarlet, and so it will non overwhelm diners. If you are in a fine Chinese restaurant, society some roast duck, roast pork cubes and soya chicken to pair with the vino.
READ: How to choose the right vino for a ability meeting
WHAT KIND OF WINES WOULD YOU NOT RECOMMEND IN SUCH A SCENARIO?
Alice Wee (AW): Wines that crave decanting. You desire to focus on closing the deal and non fuss well-nigh the vino.
AC: We'd avoid anything crazy or new that would steal the show. They are here to close a deal, non learn nigh funky, new moving ridge wines.
ES: House wines, or worse, wines by the drinking glass. They indicate that lilliputian enquiry has gone into planning the business concern lunch or dinner, and that the wines (and perchance the nutrient) are an reconsideration.
SH: I wouldn't desire to be presumptuous and celebrate with a champagne before really closing the deal, although this would depend on the client's stance. If he or she says let'south celebrate, then the deal is done and there's crusade for celebration.
READ: Bee Cheng Hiang now offers wine pairing
WHAT WINE ETIQUETTE SHOULD THE GUESTS OBSERVE ON SUCH AN OCCASION?
HL: If you are the host, it's best to coordinate with the eatery prior to your date to discuss the seating arrangement, the food selection, and whether there is a need to decant the wines.
AW: As the host, serve yourself a tasting portion and ensure that the wine is in a good status. Then, go on to serve the most important invitee at the tabular array before topping upward your glass.
GL: I recollect the host should not challenge the sommelier and human action like he knows a lot about wine. You may make your client uncomfortable. If the restaurant has a bring-your-own (BYO) canteen option, call to find out more about its policy. If it is a one-for-1 deal – one bottle means a standard 750ml – don't come to the eating house with your Jeroboam (three-litre bottle).
You lot wouldn't walk into a classy eating place, club merely a cup of coffee, and claim that as a paying customer, you have every right to occupy the space. So, why do that with wines?
SH: Call back that the restaurant is also a business organisation entity. If there'due south BYO, bide by the rules and don't have advantage. Try non to bring any vino that is actually featured on their vino list. If it is, ever ask the eating place if they mind.
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