We hold wine-related dinners in my winery as promotional events after work parties and, as you might imagine, copious amounts of wine are consumed. Many participants are attorneys, and it became apparent there was some liability inherent in having people consume wine at a social function in your winery and then drive away. The same is true in your home, and so you should share my concern not only for your friends' safety but for your financial security should something go awry and a tree jump out in front of your impaired pal's automobile.

Rule number # One is fairly well known, but bears repeating: "Always serve plenty of food with wine." A stomach with something in it tempers the rate with which alcohol enters the bloodstream and avoids the one-glass-staggering-about-the-room syndrome. Cheese works very well for me.

But Rule # Two is less well known and, I think, much more effective, particularly at dinner parties where several wines and food is to be served. Have plenty of water (as in bottled or sparkling water, all the rage here in California, but any clean -tasting water will do) available and keep everyone's water glass filled. Go fancy and place a thin slice of fresh lemon in the glass. As people talk and eat

There are several benefits to this strategy.

People will consume water, which is considerably less expensive than wine. (If, on examination, this does not appear to be true, you might want to consider changing your brand of bottled water, or your selection of wine, or both.) People will dilute the alcohol level in their system with water and not become as tipsy. Wine, especially red wine, acts as a diuretic, and causes dehydration and thirst. By hydrating (with water instead of wine), your guests will avoid the drugged feeling that comes with dehydration and will also feel less of the effects drinking wine causes some people the next morning. The only negative to this strategy is that passionate and loquacious conversation will be interrupted as people excuse themselves to use the bathroom frequently. On second thought, maybe that isn't such a big negative.
About the Author

Paul Kreider, who made his first wine in 1975, is the owner and winemaker of the Ross Valley Winery in San Anselmo, California. Since 1987, with notable success, his small Marin County bonded winery has specialized in transforming modest lots of unique grapes into vineyard-designated wines, each with its own individual character and particular personality. Check our website at www.rossvalleywinery.com.