Paid Phone Training 2250200 Saag’S & Sterling Vineyards – Dry Sampling You Are Required to Attend One Phone Training for This Event

Paid Phone Training 2250200 Saag’s & Sterling Vineyards – Dry Sampling You are required to attend one Phone Training for this event. Please call in just prior to the beginning of the training call and use etiquette guidelines below to maximize your training. Dial In Number: 1-888-292-1085 Conference ID: 672394

Date: 5/21/2015: 7AM PST; 8AM MST; 9 AM CST; 10AM EST Date: 5/21/2015: 12 PM PST; 1PM MST; 2PM CST; 3PM EST Date: 5/21/2015: 3PM PST; 4PM MST; 5PM CST; 6PM EST *PLEASE NOTE THE DIFFERENT TIME ZONES & PLAN ACCORDINGLY.

Phone Training Etiquette Guidelines:

 Ensure you are in a quiet location free of distractions.

 All phone trainings are mandatory. You must attend one phone training for this project, and you can report your time spent in your engagement specialist portal under training.

 Be prepared to be on the call for the maximum 30 minutes duration of the training. If the training is extended beyond the scheduled time, please be patient and stay until the end of the call.

 When arriving on the call, please remain quiet until the moderator joins and gives you instructions.

 Please hold all questions until the end of the training.

 If available, please thoroughly read all training materials prior to the training and have questions ready. It is also recommended that you have these materials available during the call.

 We recommend that you take notes during this call to better prepare yourself for your demo. ***HOT SHEET***

There are State Regulatory Guidelines attached to the back of this Sales Plan. You MUST comply with your state’s requirements.

Each state has unique laws and regulations, so please ensure that you review your state’s guidelines on Adult Beverage promotions thoroughly before proceeding with your event. Adult Beverage Event Guide

Type of AB Event: DRY Event Name: RT-Saag's & Sterling Vineyards-Dry Sampling Featured Products: Saag’s Sausage & Sterling Vineyards Program #: 2250200 Dates: 5/22, 5/23, 5/24 (refer to your schedule) Event Goals: Distribute 250 sausage samples,175 Times: Friday 1pm-7pm, Saturday & Sunday 11am-5pm Sterling Vineyards coupon/recipe cards Markets: California and 100 Saag’s coupons

Kit Contents: What to Bring:

• 1 Debit Card • Entire Kit Contents • Spatula • 1 PromoReports® Form • Table & Tablecloth • Apron • 1 Sales Plan • Electric Skillet • Paper Towels • 1 ‘We ID’ Sign • Extension Cord • Trash Can or Bag • State Regulatory Guidelines • Mobile Merchandising Unit (MMU) • Adult Beverage Event Guide • 250 Napkins • Cutting Board (not wood) • State Regulatory Guidelines • 250 Toothpicks • Knife • PromoReports® Form & Pen • 3 Pairs of Gloves • Cooler • Required Permits (if applicable) • 175 Sterling Vineyards Coupon/Recipe Cards • Hot Pads • 100 Saag’s Coupons • 1 Saag’s Easel Card

Pre-Event Instructions: • Review this Event Guide and check your kit contents for accuracy. Call your Supervisor if you are missing any materials. • Memorize the product’s talking points and tasting notes prior to your event. • Pre-call the store 24 hours before your event and verify that the product will be available the day of your event. • Activate your debit card the day before your scheduled event. • If your event location requires a certification, be sure to bring it with you and keep near you during your event. • Review and follow the State Regulatory Guidelines. Uniform: Please comply with PromoWorks approved, standard uniform. Page 1 Table Setup:

Under 21 Sign

EASEL CARD Try and set up near the Saag’s product.

Fill your Mobile Merchandising Unit with bottles of the featured wines.

Display all required signs. Each state and county may have different sign requirements (review your State Regulatory Guidelines for more information).

Day of Event Instructions: 1. Arrive on time for your event. Upon arrival, introduce yourself to the Store Manager and ask to set up in a high traffic area. 2. Verify there is adequate inventory of the product(s) involved in your project and, if applicable, report beginning inventory on your PromoReports®Form. 3. Look for a secondary display of Saag's Bistro Sausage. If located, please set up your table near this display, with Manager approval. If extension cord is in the customer traffic area, tape cords to the floor to prevent tripping. 4. Using your activated debit card, purchase 3 packages of Saag’s Louisiana Hot Links (Retailer Code: 88550003) and 3 packages of Saag's Smoked Polish Links (Retailer Code: 88550002). Should you need to purchase additional packages of either featured sausage, you may, however do not exceed 5 packages total, per variety. 5. Grab a few bottles off the shelves of the following wines and create an attractive display on your table: • Sterling Vineyards Napa Sauvignon Blanc (UPC: 0-88692-85003) • Sterling Vineyards Napa Valley Chardonnay (UPC: 0-88692-85007) You will be discussing these wines during your engagement and informing shoppers how great they pair with Saag’s Sausages. Wine should NOT be opened - this is a DRY pairing. Pronunciation Key Saag’s: “Sahgs” Napa: “Nap-uh” Sauvignon Blanc: “Saw-veen-YON-blahnk” Chardonnay: “Shar-doe-NAY”

Page 2 Day of Event Instructions (continued): To prepare the sausage: 1. Cook the Saag’s Louisiana Hot Links and Smoked Polish Sausage Links in your electric skillet over medium heat until golden brown/fully cooked. 2. Using your knife and cutting board, cut each fully cooked sausage into bite-sized pieces and place a toothpick through each sample. 3. Engage with shoppers as they approach your area and ask them if they would like to try a sample of Saag’s Sausage. 4. If the shopper appears to be over 21, you may share information with them about the Sterling Vineyards Wines. Use the below talking points to explain how Saag’s Sausage and Sterling Vineyards wine are the perfect pairing! Please note: If you are worried that a shopper may be under 21, please ask to see their ID prior to discussing the wine. We are not to promote alcoholic beverages to anyone under the age of 21. 5. Make sure to make eye contact and smile during your conversations with the shoppers and get them excited about the products. 6. Please only cook sausages when necessary to ensure that all samples remain warm and fresh.

Saag’s Smoked Polish Sausage Links Saag’s Louisiana Hot Links AND AND Sterling Napa Chardonnay Sterling Napa Sauvignon Blanc

o This sausage pairs beautifully with our Sterling Napa Chardonnay. o The smoky notes and salty spice of the Pork Sausage o The rich, complex flavors and full body of the Chardonnay stand enhances the strawberry fruit of our Sauvignon Blanc, up to the expansive, mouth-filling flavors of the Polish link. heightens the freshness of the wine and refreshes your o The toasty oak notes of this wine complement the slightly charred palate. notes that come from grilling the sausages. o At the same time, the refreshing acidity cuts nicely through the fat of the sausage. o Overall, a great pairing!

NOTE: • Please follow standard safety/health procedures when conducting your event. Do not distribute samples to children. Hand the food sample to the parent or guardian to give to the child. • ALLERGY WARNING: We encourage consumers to check the ingredient statement on each package of the product they sample for the most up-to-date information on the ingredients contained in that product. If your kit contains documents regarding allergy warnings, this must be displayed.

Page 3 Special Notes: • If you arrive at the store and no product is available, ask the Store Manager for excess stock. If the product is unavailable in the store at all, the event cannot be executed. If the event cannot be completed due to lack of product or Manager request, let your Supervisor know immediately. • You are to track how many samples were distributed during your event. You will also have to track how many units of each were sold during the event. These questions are part of the PromoReport®Form that you are required to complete after each event. • We request at least one photo submission from each event. Ideal photos include your table setup and a shopper engagement. Photos should be emailed to your Supervisor upon completion of your event. • You may be audited or secret shopped, so make sure you are always smiling, greeting everyone and complying with all rules and regulations.

Adult Beverage Event DO’s

• If uncertain, check the shopper’s ID prior to discussing wine. • Be ENGAGING. Initiate conversation with everyone you see. • Keep product stocked on your table so that there is always product for the shopper to readily purchase. • Be prepared to share the location of the product. • Report your PromoReport®Form within 24 hours of completing your event

Adult Beverage Event DON’TS

• Never put bottles of wine into a shopper’s cart or hands. The shopper must pick the product up themselves. • Cell phone use is strictly prohibited during your event (including text). • Never take leftover product home with you. • Never leave your table.

Page 4 AuditAudit Information: Information: If you are approached by an official from the city/county or state, adhere to the following steps:

1. Ask for the individual Agency Identification (identification card, badge, credentials, etc).

2. Respectfully comply with any/all requests, up to and including suspending/terminating the event.

3. Immediately contact your Supervisor and Field Support (877-699-6275) by phone to make record of the incident. You will also need to email the incident to [email protected] .

4. If store management is not already aware of the situation, notify them of the incident and the steps taken (steps 1-3).

Your cooperation is appreciated and your help is essential in making this event a success!

Page 5

“At Saag’s, Taste is Everything”

REASONS TO BUY “SAAG’S” Taste At Saag’s taste is everything Focus on Quality Saag’s only uses the best available whole muscle meat and spices Hand Crafted in Small Batches Saag’s has a classically trained Wurstmeister guiding all aspects of making our products Fresh We only use the freshest ingredients Naturally Smoked Our Meats are naturally hickory smoked in our smokehouse Natural NO MSG, fillers NO Artificial Flavors, NO Artificial Colors, NO Artificial Extenders Safe and Consistent USDA on site inspecting all aspects of processing, Fully Cooked Local San Francisco/Bay Area based since inception over 80 years ago Innovative Our flavor profiles are original and consumer centric History: 1933 George Saag set out to create authentic German specialty meats and sausages. Using old-world recipes in a small butcher shop in downtown Oakland, California, he perfected his craft and Saag’s quickly became a local favorite . 1954 Walter Mosle, a European-trained Wurstmeister from Switzerland, bought Saag’s, but kept the name. With seven years of experience as an apprentice and journeyman in the European sausage business, Mosle applied his knowledge and expanded Saag ’s 1978 Saag’s built and moved into its current facility in San Leandro, California . 1994 Saag’s introduced poultry sausage . 2006 Saag’s concluded an extensive 18-month state-of-the-art upgrade of its production kitchen, including a computerized recipe management system, smoke house and sealed packaging room . 2006 Hormel Foods purchased Saag’s to expand its portfolio of meat products . 2008 Saag’s introduced a line of “Naturals” poultry sausages . 2013 Saag’s and Farmer John Company forces combined as one unit .

Products:

2012 NAPA SAUVIGNON BLANC

Sterling Vineyards wines express true varietal character—that set of aromas and flavors a grape varietal develops when grown in the terroir that suits it best. Carefully selected winemaking methods highlight each wine’s unique personality and guarantee the high quality that distinguishes our reputation for impeccable taste. Sterling Vineyards Napa Appellation wines come from 14 diverse vineyards in this world-famous region, from the Carneros District in the south to the northern Key Facts reaches of Calistoga.  The wine reflects the vintage with clean tropical Wine fruit and crisp citrus flavors.  Diverse vineyards The pleasant appeal of our 2012 Sauvignon Blanc begins on the nose with throughout Napa lend layers fragrant aromas of white peach and bright floral notes. Stone fruit and honeydew of flavor and depth to the wine. melon continue on the palate, accented by ripe ruby grapefruit. Associate  A small portion of the wine Winemaker John Hazak used lees stirring, which contributed to the smooth was barrel fermented to viscosity and silky mouthfeel. A vibrant streak of citrus continues into a long and bring out the golden fruits and lengthen the palate. satisfying finish. The lively acids in this wine pair well with a variety of foods. Try  Consistently warm seared scallops, halibut or any variety of salads. temperatures throughout the 2012 growing season produced lovely white wines. Vineyard We collected grapes from several microclimates in Napa, building depth from the myriad of flavors and aromas. A majority of our fruit comes from Pope Wine Data Valley, centered in Northern Napa Valley. The warmer days and colder nights of this region give us pink grapefruit, peach and citrus flavors. The lovely floral and Vintage: 2012 melon notes come from a small amount of Mendocino fruit. By combining these Varietal Composition: regions, we captured the breadth and complexity of this varietal. 89.5% Sauvignon Blanc 4.1% Pinot Gris 0.6% Riesling Winemaking 0.6% Malvasia Each year, we work with our grapes to create a Sauvignon Blanc that is well 0.2% other balanced with expressive varietal character and richness on the palate. In 2012, Barrel Aging: we chose to increase whole cluster pressing, sending over 90 percent of the fruit 97% stainless steel straight to press. This gentle extraction of the juice retained the grape’s 3% barrel aged for 3 months freshness, preserving delicate flavors and enhancing mouthfeel. We then 100% aged French oak fermented a majority of the fruit in stainless steel, which allowed us to control Appellation: temperatures for maximum aromatic intensity. A small amount of the fruit was 89.5% Napa Valley 9.1% Mendocino barrel fermented, with frequent stirring of the lees, to develop layers of tropical 1.4% Other fruit and enhance the smooth, viscous mouthfeel. Alcohol: 13.5%

Vintage Acidity: 5.8g/L A good year for aromatic whites, 2012 began slightly late but evolved into a warm growing season. Patience paid off and early-ripening sites, such as pH: 3.31 Calistoga and Pope Valley, yielded ripe flavors and nice intensity. Ageability: 2013 to 2016

Sterling Vineyards wines express true varietal character—that set of aromas and Key Facts flavors that grapes develop when grown in the terroir that suits them best. We strive to highlight each wine’s unique personality and deliver the quality that has delighted  Golden fruits and rich wine lovers for decades. Our Napa Appellation wines come from diverse vineyards caramel spices unfold in layers in this in this world-famous region, from the Carneros District in the south to the northern multidimensional reaches of Calistoga. Chardonnay.

 The grapes were sourced Wine from diverse vineyards Representative of this famous growing region, our 2013 Napa Valley throughout the Napa Valley. Chardonnay flaunts rich, golden character with ripe fruit and fragrant oak spices.  We balanced small lot Sun-kissed apple, peach, lemon curd and caramel are lifted by a bright citrus barrel fermentation with and flanked by toasty spices. The barrel contribution leaves a honey and almond stainless steel fermentation impression across the finish. This elegant, full-bodied Chardonnay can stand up to give the wine a depth of to fleshy seafood and grilled meats alike. aromas and flavors.

 Warm and dry, 2013 Vineyard produced high yields of good To make our Napa Valley Chardonnay, we sourced grapes from a large variety quality white grapes. of vineyards within Napa, collectively building a broad representation of this diverse growing region. We formed layers of flavor by using grapes that span the valley, from the warmer, mid-valley areas to the cooler, southern vineyards. Grapes from Rutherford give the wine its lush, ripe tropical-fruit character, Wine Data complemented by the depth and racy acidity of the Oak Knoll and Carneros fruit. Vintage: 2013

Varietal Composition: Winemaking Chardonnay Harvesting grapes from several vineyards throughout the region, we maintained the unique expression of the fruit by fermenting each small lot based on its Barrel Aging: individual profile. A majority of the fruit was barrel-fermented, which imparted 12 to 14 months rich texture and lovely spice dimensions. In this vintage, we decided to tank- Appellation: Napa Valley ferment some of the Chardonnay, providing a fresh, clean, fruit-driven Alcohol: 14.5% counterpart to the opulent barrel-fermented portion. Acidity: 5.1 g/L

Vintage pH: 3.60 Nearly ideal, 2013 started with an early spring and consistent temperatures throughout the summer. Like the year prior, it was fairly dry, which kept yields Ageability: 2014 to 2019 down and berries small. Harvest began on the earlier side and our Chardonnay was picked at the peak of maturity, when the fruit’s natural sugars and acidity were in perfect balance.

Adult Beverage Events Regulatory Guidelines

Compliance Guidelines for: State of California DRY EVENT  Regulations: a) All participants must be 21 years of age or older and carry valid picture identification b) No alcohol should be opened or sampled. This is a DRY event

Sample Size Guidelines  WINE o Sample size: N/A o Frequency: N/A  BEER/MALT BEVERAGES o Sample size: N/A o Frequency: N/A  SPIRITS o Sample size: N/A o Frequency: N/A

Compliance Incident/Action and/or Audit: 1. Ask for the individual’s Agency Identification (Identification card, badge, credentials, etc.) o Respectfully comply with any/all requests, up to and including suspending/terminating the Event 2. Contact your RSE as well as Field Support at 1-877-699-6275 immediately. Always have Employee ID (EID) and project ID ready. 3. Email details of incident and outcome to DSE and Cc: RSE and [email protected] 4. If Store Management is not already aware of the situation, notify them of the incident and the steps taken (steps 1-3).

CROSSMARK CONFIDENTIAL INFORMATION

This document is property of CROSSMARK Events, and is to be used ONLY for such events. DO NOT remove these guidelines from their location.

Page 1 of 1 CROSSMARK Retail Events Updated May 7, 2015