We were conducting a wine-tasting dinner for our company last month with some pretty high-level executives from a broad spectrum of industries. What they all had in common was this question: When I'm at a business dinner and they hand me the wine list (either because they think I know something about wine or because of my ), what the am I supposed to do?


John answered in one word: 'Cheat.' To which people replied: 'Cheap?' Well, yes, but let's start at the beginning.


Ordering the wine at a business is not unimportant. Business people are judged by just about everything they do, and an to order wine crisply and well probably takes on far more than it should. When we first wrote about this issue in 2000, we quoted someone who still remembered a young , 20 years earlier, nervously looking over the wine list and finally telling the sommelier, 'I think we'll try the Lancers.' In fact, this situation is even more than it was in 2000 because of the recession. Back then, the person forced to choose the wine could simply focus on a California cult Cabernet or some other fancy bottle and everybody would be happy. These days, the bottom line when it comes to wine really is the bottom line. Successful business people are supposed to be able to value - and the wine list is no . This is where the 'cheap' comes in.

在商业场合上点酒的能力并非无关紧要。而商务人士的一言一行都会被当作判断其能力高低的依据,点酒是否干脆老练且让人皆大欢喜,或许被赋予了远远超出其本身的意义。我们记得当我们的文章在2000年首次涉及这个话题时,我们引述了某个人讲述的20年前的故事。他记得有位年轻的助理紧张地看着酒单,最后告诉侍酒师,“我想我们就尝尝Lancers吧”。事实上,由于目前经济的不景气,这种事情的发生比2000年还要频繁。在那个年代,被迫点酒者可以索性将重点放在加州California cult Cabernet酒或其它精美的酒上,而这样做也会让人皆大欢喜。如今,点酒的底线还真的是指价格的底线了。成功的商业人士都应该是识货的,在点酒上也不会例外。这就是我们所说的“便宜”的意思。

And here's where 'cheat' comes in: More and more s have their wine lists online. Find it and study it before you go. See what fits into your budget and look up the wines online. By the time you are handed the list, you'll be able to make a judgment that will make it appear you know what you're doing and are a quick -maker to boot. If the wine list is not online, drop by the restaurant in advance, look over the list and talk with the sommelier. It's a small in time that will pay big dividends.


Even if this isn't , at least spend a few minutes doing some Web browsing on the type of wine likely to be listed. Northern Italian restaurant? You probably will see a , well-priced Barbera. Greek restaurant? At least you can remember that Assyrtiko is the white wine from Santorini. If this simply isn't , here are some tips:



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