3. Balance the booze.
If you’re serving high-quality wines or a dinner with wine pairings, don’t skimp on the food or you may end up with a rowdy crowd, cautioned sommelier Roxanne Langer in her session on creating a wine and culinary experience. She also suggests having bottled water always within arm’s reach for attendees. “People are far more likely to grab a bottle [of water] than pour themselves a glass,” she says.