Vintage Advantage


The National Conference Center’s Innovative Wine Program Pairs Team Building with Taste


By Gretchen Kelly Mary Watson-Delauder “TASTE this,”


says Mary Watson-Delauder, handing a slim green leaf to a corporate team leader. The young woman complies and an immediate smile comes to her face as she happily mumbles, “Chocolate!”


Now, Watson-Delauder, the Chief Wine Officer of The National Conference Center, hands the young woman a glass of Shiraz and asks her to taste the chocolate mint (that’s the name of the herb) again. The woman can’t define it, but she’s smiling even more broadly. “That’s okay, you don’t have to come up with great descriptions. The important question is do you like it ?” To which, the answer is a non-negotiable “Yes!”


Mary Watson-Delauder is giving a Wine and Herb Team Building Seminar in the gardens of The National Conference Center.


It seems appropriate that this Leesburg, Virginia-based 40-year training and meetings pioneer venue has embraced the vine and the oenophilic pleasures that accompany it as a great way to improve communication, morale, motivation, and employee connection.


Wine in America got its toe-hold in Virginia soil way back when the Jamestown settlers were all told that every male had to plant and tend ten grape vines. Thomas Jefferson tried to grow French wines in American soil. The Virginia Wine Merchants webpage says he failed and never produced one bottle of wine (www.virginiawine.org), contrary to widespread legends of Jefferson single-hand- edly saving French wines during the wine plagues of the 19th century by grafting French vines to American vineyards.


Today, though, after an influx of European graftings did flourish in the 1970s, there are over 254 wineries in the state, some of which are just a stone’s throw from The National. (The massive and elegant Stone Tower Wine vineyard and tasting facility is a photogenic example, just 15 minutes from The National


5­ 6 January z February­2018


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