How to choose wines for a dinner party

Let’s say you’re planning a dinner party. After some careful consideration, you’ve decided on a menu. Now you’ll need the right wines to pair with each course. You want it all to look seamless, with each course moving smoothly to the next. No unpleasant twists, no gastronomically alarmed guests.  

You may be wondering, “how do I even begin to pair food with wine?” – but with a few tips, it may be easier than you think. Without further ado, here are some of our favorite wine styles to match each course.  

The welcome drink

Sparkling wine is traditional here. It signals an air of festivity, immediately putting your guests in a good mood. It also offers the perfect ice-breaker, giving your guests – some of whom may still be strangers to one another – something to immediately bond over. A focal point, so to speak.   

You can never go wrong with Champagne; the more interesting, the better. Depending on your budget, you could seek out something by an artisan or biodynamic producer – a bottle with a story to tell, or methods to debate.   

If budget is less forthcoming, there are many fantastic sparkling wines that fall outside the Champagne category (and price-point). One such wine is the Crémant de Limoux in our Own Selection range – both delicious and dreamily affordable, it has proven a firm favourite for special occasions.  

The starter

Given that starters are typically a light affair – something to whet the appetite, rather than overwhelm – you’ll want something that is similarly light on its feet. Popular ingredients include heirloom tomatoes, burrata, figs and feta, alongside the more traditional choice of seafood starters and patés.  

The wine in question will typically be white, something with high acidity and a lovely freshness. Look to styles such as Albariño, Chablis, Sancerre and Australian Rieslings. If your starter is on the richer side – say, involving burrata – a riper, full-bodied expression may work better, such as a Pouilly-Fuissé from Burgundy or a South African Chenin Blanc.  

The main

The right style of wine here varies wildly, depending on what you’re serving. Red meat pairs very nicely with styles such as Barolo, Cabernet Sauvignon, Syrah/Shiraz and Zinfandel – something with high tannins to match the fat in the meats.  

Lighter meats (such as lamb or duck) work well with Pinot Noir and Sangiovese – and even some more robust and “gastronomic” styles of rosé. Look beyond Provence to the richly-hued rosados of Ribera del Duero or Rioja on the latter, some of which may have been aged in oak.   

Roast chicken, on the other hand, pairs nicely with styles such as oaked Chardonnays and Viognier. For an interesting twist, you could also try white wines from Jura or Rioja – both of these offer a nuttier, more savory style that might surprise a few palates.  

For fish courses, look to white wines such as Sauvignon Blanc or bone-dry Rieslings; styles that typically have a high acidity, combined with delicate fruit notes that won’t overwhelm the flavors in the fish.  

In terms of vegetarian mains, dishes based on mushrooms or lentils pair well with Pinot Noir; roasted eggplant flavors are a good match for Cabernet Franc; while rich, full-bodied whites will complement the flavors in root vegetables – such as pumpkin and squash – very nicely. Fino Sherry is another versatile option, with a slightly saline quality that pairs well with a range of savory vegetable flavors – olives especially.   

The dessert