How would you approach recommending wine from the list to pair with a guest's entree?

• A. Offer two to three options with brief pairing rationale and price ranges.
• B. Suggest one premium wine only.
• C. Avoid discussing price when pairing.
• D. Describe the wine’s color only.

Answer: (A)

Offering two to three wine options that pair well with the entree, each with a brief pairing rationale and a price range, is the best approach. This gives the guest clear, thoughtful choices that fit their palate and budget, and it lets you guide the conversation without pressing a single bottle. The pairing rationale helps the guest understand how the wine complements the dish—consider how acidity can balance a sauce, how body and tannin match the protein, and how sweetness or oak influence the overall balance. Including price ranges makes budgeting transparent and reduces surprises. Presenting only one premium bottle can feel pushy or overlook a guest’s budget, and focusing on color alone misses the important aspects of flavor, structure, and compatibility with the dish.