How To Survive The Company Dinner

Many of us take for granted that these types of events constitute a parenthesis in our work relationship. It does not matter to do certain things that are prohibited in the office. And to a certain extent, this is the case, but we cannot think that like in Las Vegas, what happens at Christmas dinner stays at Christmas dinner.

In the American lawyer’s opinion, we must be clear that company parties are still part of our work. Although we see them as an excuse to spend a different time with our colleagues, it is better to keep in mind that we have our bosses around. These are the tips that, he says, we must follow if we do not want to get scared in the dreaded and hungover day after.

Don’t drink too much

According to Ballman, under no circumstances should you get drunk at Christmas dinner. But if everyone does it? Yes, but some more than others and all the great blunders are committed by those who have overdone with drinking.

Don’t dance “inappropriately”

The lawyer assures that many people end up in the street by dancing in an “inappropriate” way at a company party. And what is inappropriate? “Any movement that mimics sexual behavior is dangerous if your colleagues are around,” Ballman says. If you doubt, better sit down. These issues may be more sensitive in the US, but the lawyer suggests that a bad move could lead to a harassment complaint, and of course, that is not what you need as a gift from Kings.

Don’t go to dinner by car

As much as you think you are not going to drink anything, it is very easy to end up drinking enough alcohol to give a positive breath test. If you have offered to take some colleagues to their house, brown can be epic. Do not hesitate: return by taxi, you are about to charge them extra.

Don’t flirt with your partners

Relationships between colleagues are the talk of any company dinner worth it’s salt. Not surprisingly, romances between colleagues are extremely common: according to a recent survey, half of the workers have ever had a sexual relationship with a colleague. The problem with company dinner romances is that they are usually alcohol-induced, without taking hierarchies into account.

Avoid certain conversations

As is logical among coworkers, the most normal thing is that you talk about work, but avoid entering muddy terrain as much as possible. Everything has to do with criticism of bosses or colleagues. Everyone is at the party, and it is very easy that in a few minutes, the head of the department who is fatal to you will find out that you have given birth to him. Also, avoid any compromising conversation about politics and religion and try not to get out of hand with jokes, especially if they are racist or degrading. There are people who may not be amused.

Don’t sing

As when it comes to dancing, Ballman says we should avoid singing anything sexually explicit, let alone accompanying the lyrics of suggestive movements. In short, everything that disinherits us is better left for another context. Remember: your bosses are watching what you do.…

Wines and Food: A Practical Guide to Perfect Pairings

When we speak of pairing, we refer to the pleasant combination of dishes and wines. The objective is clear: to highlight and highlight the organoleptic qualities of both products, in a harmonious, assembled way. Your gear should not “cover” or overshadow its characteristics, but give the best of itself, by way of understanding.

Marriage is the root of the term that favors the enogastronomic partnership. The good news is that there are eternal couples who will never divorce because they fit together perfectly. In search of this union, combination, or ideal companion, we propose a practical pairing guide to print and always carry your pocket as a memory aid.

Pairing by agreement

It occurs when the wine and the dish resemble or have the same characteristics. It is called understanding by similarity. The classic examples, from manual, are roast strip and Malbec; pink salmon and Pinot Noir; seafood salad and chardonnay without wood; pork tenderloin and Merlot. We also include the lentil stew and Bonarda (with aging in barrels), and the pasta stuffed with red sauce and Cabernet Franc.

Pairing by contrast

In this case, the characteristics of the wine and the food are the opposite. Here, they complement each other by differentiation. The emblematic cases are blue cheese and sweet wine; the empanadas from Salta and Torrontés; Asian food and Torrontés; spicy elaborations and light white wines.

Wines and red meat

Fatty meats: They go wonderfully with red wines of intense varieties, aged in barrels. Malbec, Cabernet Sauvignon, Cabernet Franc, Bonarda, Petit Verdot, and Tannat.

Lean meats: They preferreds with slight aging in barrels and varieties with medium or low tannins. Pinot Noir, Merlot, Tempranillo (Argentina), and Sangiovese.

Wines and fish

Fatty fish: They are very well understood with whites with a long barrel aging ( Chardonnay, Viognier, Semillon) or light reds (Pinot Noir, Merlot).

Lean fish: They combine very well with light, fresh, fruity white wines (Sauvignon Blanc, Torrontés, Tocai Friulano).

Wines and white meat

Chicken and pork: They achieve an excellent tandem with light red wines or slight aging in barrels (Pinot Noir, again, a wild card). Young Malbecs or modern Cabernet Sauvignon can go very well. They also combine with Merlot (without wood) or a young Cabernet Franc. Among the white ones, the ideal varieties are Chardonnay (small passage through wood), Viognier, or Semillon.

Rose wines

What about rosé wine? It stands out for its versatility. Despite being looked down upon by local palates, demand is starting to grow, for wines made in the Provence style (very delicate, almost invisible coloring).

Rosé labels are nice options to harmonize:

  • Chopped;
  • Chicken and pork meat;
  • Certain red meats (entraña, buttock cover, rump tail, loin);
  • Shrimp salads, seafood, seafood;
  • Lean and fatty fish.

Wine and sweet

Ideally, sweet should go with sweet. Cakes, desserts, fruits, and elaborations with a certain sweetness combine perfectly with sparkling demi-sec or sweets and late harvest wines or natural sweets.

Imagine, dear reader, what a roast strip would look like with a sweet wine. I would not glue or glue!

Wines and salinity

In general, all foods with a high salt component are complex to pair with. In this case, we need wines with mineral notes. Pinot and Sauvignon Blanc are a very good option to complement these elaborations.