I. WHY IS WINE AND FOOD PARING IMPORTANT TO A PLANNER? 46% of clients purchasing wine rely soley on the planner’s recommendation.* 49% of clients claim that food and wine paring recommendations will positively influence their wine purchase decisions.

II. FIRST STEPS First determine the weights of the wine and the food, and insure that they are as similar as possible. Then Identify the primary flavors and tetures of the wine and food and blend them together on the basis of “complementary” and “contrasting” characteristics.

III. WHAT DOES STEP II MEAN? ex: Flavor = What your mouth tastes (taste) —fruit, spice, smoke, etc. —The dormant flavor, not just the main ingredient!

Texture = What your mouth fels (touch) —Smooth, Rough

Complement = The food and wine are similar.

Contrast = The food and wine are different.

IV TASTE Nearly all catering customers (97%) purchase wine based on taste. Create a wine friendly atmosphere in your presentation. Make the question “Which wine?” rather than “Do you want wine?”

V QUANTITY To purchase a quick guide to calculate the total case amounts of varietal and sparkling wines required by occasion. You will be able to use this guide to calculate the total case amounts of varietal and sparkling wines required for: Cocktail Reception, Sparkling Toast, Wine w/ Meal, Open Wine Pour, and After Meal. Only $12.00 USD Click on the buy now link to have a copy emailed to you.

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VI. BONUS FOR BLOG READERS! Hersheys Chocolate for Wine Lovers Pairing Pointers: They sipped, they snapped, they sipped again. And in the end our experts agreed on some practical advice for pairing chocolate and wine. Whether you’re conducting a tasting party at home or just looking for one delectable combination, these guidelines will ensure a perfect pairing.

KEEP IT SWEET When pairing wine with dessert, choose a wine that is sweeter than the food. A wine that is drier than the chocolate is almost sure to make the match fall flat.

THINK RED Most whites, including dessert versions, lack the muscle to stand up to chocolate’s naturally robust flavors. If you prefer sweet white wines, such as ice wine, you’ll have better luck with milk chocolates.

BE DARING The wines that match well with chocolate and make truly great combinations typically are not the dry table wines people drink with meals. Look for creative matches like sparkling Shiraz, oloroso Sherry and Brachetto.

EMBRACE TEXTURE Chocolate creators pay special attention to texture, weight and creaminess as they evaluate chocolate, so it follows that wines that work best have a rich textural element.

TOO MUCH OF THE SAME Flavors of chocolate in a wine do not necessarily mean that the wine will taste good with chocolate. Chocolate flavors are often found in dry red wines, which don’t work well with chocolate.

COMPROMISE WORKS If you’re going to have one bottle through dinner, you can choose a red that’s naturally low in tannins and offers juicy fruit. Our pick for the bottle most likely to be finished with a chocolate dessert? Zinfandel.

THINK LIKE A PASTRY CHEF The flavors that go with chocolate include things like raspberry, cherry and nuts. Seek out these flavors in your wines and you’ll arrive at winners like tawny Port, with its nutty, caramel flavors, and Banyuls, offering bright berry fruit.

MISTAKEN AFFINITY Chocolate and Champagne? Chocolate and Cabernet Sauvignon? These wines didn’t even make the final cut. They might work with some chocolate desserts but tend to conflict with pure chocolate.

For more information on Hershey’s research visit http://www.chocolateloveswine.com

*source credit. E&J Gallo Winery research 2001. WEC congress 2003.