John M. Jackson, partner at Jackson Walker LLP.

For attorneys who appreciate both good wine and the importance of client development and retention, business dinners can be problematic from an expense reimbursement standpoint. In most cities in the United States, restaurant markups on wine are 300 percent to 400 percent or more.

This is especially true for wines commonly ordered for business dinners (e.g., well-known Napa Cabs at steakhouses). The goal should be to order interesting, exciting wines everyone enjoys, while still staying within budget. Here are five strategies for pairing wines with food effectively at business dinners while still staying within budget.

Cabernet is not king. For those looking for a wine from Napa Valley, try a petite Syrah instead of Cabernet Sauvignon. Here's why: One wine list showed Stags' Leap Cabernet at $145, but the same winery's petite Syrah was only $95. The petite Syrah is a very nice wine that will offer a comparable drinking experience to a Napa Cab and pairs well with steaks – especially the rib-eye – but at a far more budget-friendly price.

Say Benvenuto to Aglianico. At Italian restaurants, Italy's Killer B's (Barolo, Barbaresco and Brunello) frequently suffer from the same pricing plight that plagues Napa Cabs at steakhouses. For this reason, go straight to Aglianico (pronounced ahl YAH nee-koh), which is a full-bodied red wine with firm tannins, but high acidity. Look for Taurasi, the best region for Aglianico, and then try to find one with some age on it (preferably at least 7-8 years or more). Be sure to order this wine at the beginning of the meal and have it decanted immediately while you work on your starter cocktail or white wine as Aglianico will be far more enjoyable after 45 minutes of air.

Think Santorini for seafood. One of the best seafood pairings is the Greek white, Assyrtiko. Assyrtiko grows best in Santorini's volcanic soils. It is bone dry, high in acidity and has intriguing minerality. It is the perfect pairing with almost any type of seafood. Better still, it is very budget-friendly.

Go sweet to beat the heat. When ordering spicy Asian or Mexican foods, the best approach is to order a wine with some residual sugar in it such as a German Riesling. Specifically, consider a Kabinett or a Spatlese from the Mosel region. Rieslings from the Mosel are the perfect foil for spicy foods because they have high acidity, low alcohol by volume, and the right amount of sweetness to offset the heat. German Rieslings are also shockingly good values that will not bust the budget.

One word of caution: These Rieslings are so good they go down quickly. I still remember one Thai dinner where I ordered German Spatlese and everyone loved the pairing – even those who swore they do not like Riesling. When I went to pay the tab, the total was higher than expected. It turns out, the other dinner guests ordered two more bottles of the Riesling while I stepped away from the table!

Spain eliminates budgetary pain. In many instances, Spanish wines offer compelling quality to price. Instead of a Pinot Noir, consider a Rioja. Rioja is similar in body to Pinot Noir and pairs well with many of the same foods. Rioja is typically a Tempranillo-dominated red blend. Many Spanish wines also undergo extended aging at the winery, so they are often ready to drink shortly after release. Producers you can count on to deliver high quality at a reasonable price include La Rioja Alta and CVNE.

Hopefully these tips will be useful in pairing wines with cuisine more effectively, providing the most value for marketing budgets and leading to more enjoyable business dinners.

John M. Jackson is a partner at Jackson Walker LLP who counsels clients on intellectual property litigation, data privacy and cybersecurity. His Instagram account, @AttorneySomm, has more than 8,000 followers, and he is currently pursuing his level 4 sommelier certification through the Wine & Spirit Education Trust.