Choose the role of the tasting
The tasting can be a welcome activity, a guided pairing through dinner, or a short hosted segment between courses.
Deciding that role early helps the sommelier plan pacing and keeps the evening from feeling over-programmed.
Pair around the menu
Wine choices should follow the food, not the other way around, unless the host wants a wine-first dinner.
Share the menu, dietary needs, and service style before the proposal is finalized so pairings and quantities make sense.
Protect conversation
Dinner parties are social. The sommelier should add context and confidence while leaving room for the table to talk.
For client dinners or executive guests, a concise, polished host style usually works best.