Terry Lewis wrote: "keep it easy. Sancerre for white and new world (coolest climate as can be found) pinot noir for red
wont break anyones bank and won’t be too “challenging” for a client that might not be that into wine".
Sorry Terry, I disagree completely.
Assuming the client is an unknown, they might prefer:
beer
White Zinfandel
the blandest Merlot
Tropical, buttery, oaky Chardonnay
High acid wines like you suggest appeal to wine geeks, this board. They emphatically do not appeal to the average consumer who may not like wine very much, or at all.
to Mike P:
Yes, call the restaurant and discuss your budget and anything you might know about your customers.
If you know nothing about your customers, then your safest choices are
California Chardonnay for white
Most Italian Pinot Grigio is boring and dilute, absolutely perfect for a business meal.
If you can ask if they don’t mind off-dry, a Riesling, could be New World or German
If you can ask if they like really dry white, a Sauvignon Blanc. Go New World, do not go for Sancerre.
For red wine, California Cabernet or Merlot. Argentine Malbec works just as well.
If you can ask if they like Pinot Noir, go for a mainstream wine from Russian River or Carneros. Avoid the coolest climate wines.
I make my living selling mostly Old World wines, primarily France, also Spain. Argentina is ~15% of my business. It is not in my economic interest to recommend soft, fruit New World wines that may have some residual sugar and will probably be low in acidity, but that’s where you need to go.
Dan Kravitz