I have worked with hundreds of CEOs and executives over the years in my
career as a coach. We’ve accomplished great things together like building
game-changing business models, upending entire markets, and taking companies
Yet, in all that time, and among all the suggestions and feedback I have ever handed out, there is one piece of advice that my clients tell me is the best I have ever given. It involves a simple tip to remember which bread plate and water glass is yours when you go out to dinner.
I know: not what you were expecting, right? Well I can’t tell you how
surprised I have been by the number of times my clients have come back and told
me how useful this piece of advice is.
I recently attended a wine tasting with all Beaujolais wines and I was reminded of what excellent values these wines represent. The most interesting trend for me was the development of single vineyard Cru wines – and some of them showed real potential.
Enjoy a repost of this one
The wine list can be intimidating and especially when you are on a budget. While its easy to step up to the plate and order the predictable and safe Caymus or SilverOak at $200 a bottle, there are plenty of places on a wine list where you can have an awesome bottle of wine and not break the bank.
While champagne is normally considered an extravagant indulgence, it is actually incredible value for money on the typical wine list, especially when comparing to other global class wines you might select. Smart wine list have been stopping at the Champagne section of the wine list for years.
When having sushi, we are often handed a Sake menu with strange Japanese words and descriptions of elegant flavors. But how is Sake made and how do you pick one for yourself and your guests? Continue reading “Sake It To Me, Baby!”
After a wonderful meal with clients, rather than dessert some people opt for Port. It’s a great way to let the meal settle and relax and talk. But what is port and what are the differences between Ruby, Tawny and Vintage? Continue reading “How About a Port for After Dinner?”
We’ve all seen a sommelier gently pouring a bottle of older wine into an elegant decanter and service from this fancy glassware, not the bottle. But why do they do this? And when is it appropriate? Continue reading “When Do You Decant a Wine?”