Standing in front of a wall of wine bottles an hour before guests arrive is a special kind of stress. Hundreds of labels, unfamiliar grape varieties, prices ranging from bargain to eye-watering, and a nagging worry that someone at the table actually knows about wine and will judge your choice.
Relax. Choosing wine for a dinner party is less about expertise and more about a few simple principles. Think about the food, think about your guests and buy a little more than you think you need. It also helps to have a favourite producer or two you trust. Plenty of hosts keep a few bottles from a reliable label such as Canterbury Wines on hand, so there is always something good to pour when friends drop by.
Start with the menu
The old rule of white wine with fish and red wine with meat is a reasonable starting point, but it is far from the whole story. A better approach is to match the weight of the wine with the weight of the food.
Light dishes, such as salads, seafood and delicate chicken, pair well with lighter wines. Think crisp whites like riesling, sauvignon blanc or pinot grigio, or a light red such as pinot noir.
Richer dishes, such as slow-cooked lamb, beef stews or creamy pasta, call for fuller-bodied wines. Shiraz, cabernet sauvignon and grenache blends suit hearty meat dishes, while chardonnay can stand up to rich, buttery sauces.
Consider the sauce, not just the protein
Often the sauce matters more than the main ingredient. Chicken in a light lemon and herb dressing is a different proposition to chicken in a rich mushroom cream sauce. Tomato-based dishes tend to work with wines that have good acidity, such as sangiovese or barbera. Spicy food often pairs nicely with off-dry whites like gewürztraminer or a slightly sweet riesling, which help tame the heat.
Think about your guests
Some guests will drink anything. Others have strong preferences. If you know a friend only drinks red, or someone else loves a cold glass of rosé, make sure their favourites are covered.
For a mixed crowd, offering one white and one red is usually enough. Add a sparkling wine for arrival and perhaps something sweet with dessert if you want to go the extra mile.
Remember non-drinkers too. A good quality non-alcoholic option, such as sparkling juice, alcohol-free wine or a homemade cordial, makes everyone feel included.
Start with bubbles
Sparkling wine is one of the easiest ways to set a festive tone. A glass on arrival feels celebratory, and bubbles pair surprisingly well with a wide range of canapés, from salty snacks to seafood.
You do not need to spend a fortune on Champagne. Australian sparkling wines from cool climate regions such as Tasmania offer excellent quality and value.
How much to buy
A standard bottle holds about five glasses. As a rough guide, allow around half a bottle per guest for a long dinner, more if your friends are enthusiastic drinkers or the evening will run late. It is always better to have a few bottles left over than to run out halfway through the main course.
Leftover wine is not wasted. It can be enjoyed over the following days or used in cooking.
Serve it well
Temperature makes a big difference. Whites and sparkling wines should be chilled, but not so cold that their flavours are muted. Take them out of the fridge ten minutes or so before serving.
Reds are often served too warm, especially in Australian summers. A brief stint in the fridge, around fifteen to twenty minutes, can bring a red down to a more pleasant temperature.
Decanting is optional. It can help young, full-bodied reds open up, but for most dinner parties, simply opening the bottle a little before serving is enough.
Do not be afraid to ask
Staff at good bottle shops and cellar doors are usually happy to help. Tell them what you are cooking, how many guests are coming and your budget. They will often recommend something you would never have chosen yourself.
Enjoy it
The most important thing about dinner party wine is that it adds to the evening rather than becoming a source of stress. Choose something you enjoy, pour generously and focus on your guests. Good company makes almost any wine taste better.
