Winning Wines for Groups

Selecting wine can be daunting. Things get even more complicated when choosing the right varieties for events, where differing palates prevail.

In my mind, wine selection for events should be a collaboration. If I can understand what the needs and wants are — while providing quality of delivery — then the meeting owner can expect to have a successful event and happy clients. It’s a win-win scenario, and in the end, a joint effort.

Ultimately, when planning any event — be it large or small, corporate or casual — it is important for the event planner to carefully confer with the sommelier/wine director, and to realize that he is there to help. It is also vital to have a good handle on the budget before reviewing the wine options, and to accurately convey exactly what the wine allotment is, so the wine director has all pertinent information. 

For many event planners, making intelligent wine selections is largely based on the budget. And that budget can easily range from very limited, to middle-of-the-road, to groups with real money to spend.

It is important to remember that when it comes to wine, expensive does not always mean better. As with most consumer products, grape prices are driven largely by supply and demand. Napa Valley produces a relatively small portion of California’s wine. But because the quality is consistently good, everyone wants to grow grapes there, resulting in high grape — and wine — prices. 

Yet, what some people don’t realize is that there are many extraordinary wines available, and a majority of these cost less than they should. Because many wines are actually underpriced, it is always beneficial to over-deliver on client expectations. 

To that end, it behooves everyone in the meetings and events business to take that extra step and research great wines that are not as commercially available as others. When we have meeting planners who are uncertain about what they want, I ask them specific questions including: What have you served in the past? What does your group typically like? What price point do you want to stick to?  

Again, for budget-minded groups, you should fall below what the group plans to spend, while over-delivering on quality. Look for under-the-radar selections that speak to the grape’s classic style, such as Bon Anno Cabernet Sauvignon from Napa Valley or Pinot Noir from Mouton Noir in Oregon. These producers are not overly exposed and yet are good indicators of what to expect from the grape and region.

For those with a mid-range budget, offer even more diversity. Serve options such as a Cabernet Sauvignon from Napa, Chile, or Bordeaux, and a Chardonnay from Sonoma, Burgundy, or South Africa. In this case, aim to surpass expectations by offering something unexpected. This could include Chardonnay from Maison Leroy — their Bourgogne Blanc is incredible — and Pinot Noir from Hamilton Russell in Walker Bay, South Africa.

For guests who want to spend extra money, source out specific wines that will excite them. 

One of the biggest challenges when working with groups is making everyone happy. When uncertain about guests’ tastes, planners can play it safe by reaching a middle ground. 

Wines that taste good sipped alone are ideal for guests who may not be wine-savvy. California, Chile, Australia, and South Africa are good go-tos for drinkable, affordable wines — good options are Penfolds in Australia or Robert Mondavi in Napa Valley. And because many people are not familiar with heavy, hearty red wines, consider a softer Pinot Noir, such as one from Yarra Valley in Victoria, Australia.

In order to please all palates, it helps to be resourceful. So if you hear, “We like California Chardonnay and New Zealand Sauvignon Blanc for whites and Napa Cabernet Blends and Oregon Pinot Noir for reds,” it is best to size up the style of these wines and provide a Chardonnay that is rich with minerality and has acid levels akin to the French Sauvignon Blanc. In this case, Puligny-Montrachet from 2003 or Mersault from 2006 and Sauvignon Blanc from South Africa would be ideal. 

For the reds, consider offering a Chilean red wine blend or Pinot Noir from New Zealand. Again by sticking to a specific grape and/or style you can make your guests happy. While we carefully listen to our clients’ needs, we also love to wow them and offer something that will open their eyes to the many possibilities of wine.

For savvy wine drinkers, I like to feature regions that are not as popular, such as Montagny, located in the Cote Chalonnais region of Burgundy, or guide them to off-vintages from good producers — especially if they want great quality but do not want to pay top dollar. This would include vintages such as 2004 and 2006 Burgundy or 2002 vintages for both California and the Pacific Northwest.

Of course, food pairing is always key to wine choices. Carefully consider the menu when making selections. For example, when putting a menu together with the chef, consider: What is the protein? How is it prepared? Is the sauce cream-based, vinegar-based, wine-based, or oil-based? What are the side courses? Being aware of these points can help determine what wine might work best with certain meats or fish, preparation methods, sauces, and accoutrements.

When picking wines for a large group, by all means keep it simple. Consider just serving equal amounts of one red and one white wine — again, Sauvignon Blancs, lighter Chardonnays, and Pinots Noirs are always safe picks, and if carefully selected, need not be boring. For those who want to keep it extra simple and just pour one wine, there is an increasingly popular alternative: a very dry Rosé, a wine that’s light, yet flavorful enough to work well with different foods.

While we work with many large groups at The Grand Del Mar, we love to focus on intimate events. When orchestrating smaller groups, event planners can get creative and showcase rare and hard-to-acquire wines. We often use this opportunity to serve our private bottling selections. Again, these rare wines do not necessarily have to be expensive, yet typically the production is limited — examples include Montevertine’s Le Pergole Torte from Tuscany and Littorai Sonoma Coast Pinot Noir.

Whatever the size of the group, it all comes down to communication. It’s best to say what you are looking for, put the budget out there, and then let the wine director and chef do what they do best. Ultimately, it is also helpful if the meeting planner has a good grasp of wine basics so they can confidently work with the person in charge of wines at any venue.  

One last bit of advice: Check in with the sommelier/wine director during your event. I always approach the planner around course two, and inquire, “What do you think? Do you like how it’s going?” I want to make sure that attendees are blown away.