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McCall Associates Unveils a New Twist on an Old Standard.

Taking inspiration from the Paulée, a festival in Burgundy celebrating harvest's end, McCall Associates has developed a new approach to a California Wine Dinner. Instead of seating guests at large rounds, we employ smaller square and round tables seating six guests. These are draped with deep blue and burgundy damask linens and decorated with an array of candles and no less than five bottles of different red wines. The concept is to make a banquet setting intimate. The catch? Aided by our expert sommeliers (themselves manning separate wine stations), guests are encouraged to get up and then trade some bottles with other tables. This unique arrangement allows for mingling, sharing, talking and an unforgettable party. It's wine as entertainment--and it's working.

Our most recent Paulée was a complete success. Expedited by our impeccable staff, the evening began with a cocktail reception and light passed appetizers. Guests were then brought into the main dining area where 80 tables and 320 bottles of red wine--open--awaited them. The décor was elegant, yet understated--petite floral arrangements and thousands of candles allowed the wine to be the true guest of honor.

At each table, captains gave a short dissertation on the concept of Paulée, explained the vintages at their table, and instructed the guests to feel free to move about the room to try others at their leisure.

McCall Associate's own fleet of sommeliers were on hand to offer suggestions, answer questions and direct inquisitive guests to whichever table held the wine that piqued their curiosity--an extraordinarily effective incitement for mingling and networking.

Dinner began with Maine lobster in a lobster consommé, served with a California chardonnay. After that--it was an all red wine dinner consisting of duck confit, rare & braised beef, artisan cheeses, a petite chocolate pot au crème and fresh fruits.

Once dinner had drawn to a close (and much wine has been consumed), guests were treated to a local band playing in the reception area. At this point all open bottles were brought to a large central bar, and as a final touch, each guest was given a "doggie bag"--a bottle of wine of their choosing--to cork up and take with them.

This engaging new way to do dinner is sure to make the best use of any entertainment budget. Unlike hiring a big name entertainer or a crew of French acrobats, the Paulée is an interactive event with the universal appeal of fine wines not readily available to your guests. The Paulée is also generally less expensive and gives more value for your entertainment dollar.

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