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Event
Budget
*Establish a wine budget, or average
price/bottle desired. (Calculate wine budget per person.)
*Establish food budget per person.
*Include other expenses: invitation,
printing, postage, fee for wine expert or speaker, venue fee,
transportation, decorations, centerpieces
$________________ Wine
$________________ Food
$________________ Other
______________________
$________________ TOTAL PER PERSON
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Wine
Selection
*Plan to use some wines from the IW&FS
cellar, they are at purchase price.
*Establish theme, i.e. Burgundy,
Chile, California, Cabernet, Sirah, etc.
*Do some research to share at the
event.
*Establish an attendance goal.
32 people = approx. 4 bottles of each
wine.
40 people = 5 bottles of each wine.
*You will want to watch the amount of
alcohol served. For a tasting it is suggested that you pour 8 – 10
drinks/bottle. This amounts to approximately 2 ˝ to 3 oz. per
drink. A 750 ml bottle contains approximately 25.5 oz. Serving 5
wines @ 8 drinks per bottle = 3/5 bottle per person. Serving 6 wines
@ 10 drinks per bottle also = 3/5 bottle per person.
*Have fun buying.
* IW&FS has approximately 275
glasses. Contact previous tasting host to obtain glasses. |
Food
Selection
*Work with the chef or banquet
manager of the restaurant or club to determine food and wine
pairing. Take advantage of their signature dishes and wine
expertise. Consider seasonal delights.
*Finalize all details: room, table
arrangement, centerpieces, decorations, linens, style and timing of
service, easel for the charter.
*Taste the dishes with the wines if
possible
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Food
Selection
*Food should be light and should
compliment the wines.
*If using a caterer, advise caterer
of wines selected. Ask for suggestions on food pairings.
*Caterer should supply dishes,
utensils and serving dishes.
*You may need someone to serve food
and wash glasses during the event. Some caterers will provide
service. Also consider friends or family members.
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Wine
Selection
*Attempt to use some wines from the
IW&FS cellar, they are at purchase price.
*Restaurants will charge a corkage fee when serving our wines.
*See tasting guidelines for quantity
of wine to be served though dinner portions can be a little more
generous.
*Arrange for someone to discuss wine
and food pairings.
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Invitation
*Event title or theme
*Date, Time, Location
*Hosts
*Menu and wines being
served
*Price/person
*"Make check
payable to IW&FS York Branch"
*"Mail checks to
(host)"
*RSVP deadline
*RSVP phone number or
E-mail address
*Directions to
location
*Note attendance
limit if appropriate
*Advise as to guest arrangements if
appropriate |
Invitation
*Approximately 3 – 4 weeks in
advance send official invitation to club members.
*Date invitation was sent __________
*Notify the caterer of the final
count a week before the tasting. (Unfortunately you will probably
have to track down a few folks who have not responded.)
*Note attire preferred.
*Immediately
after the tasting send the treasurer all checks for deposit and all
receipts for payment.
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Invitation
*Approximately 3 – 4 weeks in
advance send official invitation to club members.
*Date invitation was sent __________
*Notify the caterer of the final
count a week before the dinner. (Unfortunately you will probably
have to track down a few folks who have not responded.)
*Dinners are black tie.
*Immediately
after the dinner send the treasurer all checks for deposit and all
receipts for payment.
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Other
*Plan to provide some wine education.
Discuss the wine area, the wine grapes, the differences in taste
between vintages or regions, etc.
*Feel free to ask others for help.
*Have fun. You won’t have to do
this again for several years!
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Other
*Arrange for the president to bring
the society charter to the event.
*Shortly after the dinner, send any
memorabilia (invitation, copies of receipts, contracts, commentary,
pictures, etc.) to the archivist for the society records.
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Other
*Arrange for the president to bring
the society charter to the event.
*Shortly after the dinner, send any
memorabilia (invitation, copies of receipts, contracts, commentary,
pictures, etc.) to the archivist for the society records.
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