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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 ½ 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.
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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
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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 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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