Stop and smell the rose: wine knowledge is an executive skill.

• Author: Biton, Adva
• Position: Living Well

When wining and dining a client, potential business partner or colleague, remember: dining is only half of the equation. Knowledge of wine is embedded into the business world as part of an executive skill set, much like, say, a firm handshake, a game of golf, or buying a well-tailored suit. Although wine culture is bigger in other regions of the nation than Utah, the state's exploding economy is rapidly bringing transplants to the business community.

"Whether you're a recent MBA grad or a seasoned veteran, knowing how to navigate a wine list at a big important business meeting is essential," says Jim Santangelo, founder and educator at the Wine Academy of Utah. "You're trying to show off your expertise--you don't want to show a weakness."

Even non-drinkers can get a lot of value out of wine education. If someone gifts a bottle--or it's up to you to do the gifting--knowing how to select a wine will make that gift more meaningful and thoughtful. If you've invited potential clients or partners out to dinner, etiquette states that the host selects and orders the wine. Not only that, when the wine bottle is presented to the table, it's also up to the host to sign off on the bottle, whether he or she is partaking or not.

Santangelo teaches an executive wine course, which is designed to give the participants a solid basis of wine knowledge. The course is split up into two separate classes: one on how to read and navigate a wine list, and the other on tasting and pairing wines. In the first, Santangelo goes over 10 rules on how to order wine off a wine list. He then stages a mock restaurant scene, allowing students to feel more at ease with the process, which includes not only selecting a bottle, but also checking the bottle, its cork and the wine itself before the sommelier pours for everyone.

"Students should feel confident handling or ordering a wine, selecting a wine, having it presented to them and confirming the wine," says Santangelo. "We practice that. We break it down, so you know the purpose of all the process, what you can expect. That's half the battle--if you know what to expect, you can fill in. If you don't, it's hard to navigate through that. We role play that, we demonstrate it."

Wine, he says, should flow in the same way as the dinner. Wines should start light and become richer and bolder in flavor as the meal progresses: a sparkling wine or a lighter-styled white with an appetizer, and something bigger, richer and more savory...