You’ve nailed the recipes, sorted the entertainment and invited the guests, but when throwing a dinner party many people don’t feel confident choosing a wine to perfectly complement that signature dish. Luckily our handy guide will help you sort the Monbazillac from the Coteaux d'Aix and make sure each course is complemented perfectly.
Oysters, muscles, prawns…there’s a whole host of delicious seafood-based dishes to choose from, and just as many wines to accompany them! There aren’t many better pairings than wine and seafood, but pairing your dish with the dry, palate-tingling taste of Muscadet will turn it into a culinary masterpiece.
From prime cuts of steak to bourguignon, beef is a dinner party classic and to accompany it you can’t go wrong with a full-bodied red. Try the deep purple robe, hedgerow berry scents and black fruit and spiced palate of Bandol – great with roast beef and autumnal mushroom dishes as well as lamb.
Chicken is a very versatile ingredient and can be used to create anything from Coq au Vin to an exotic tagine. It also works very well with a huge variety of wines including the soft red fruit palate of Bourgogne Pinot Noir, the spicy silkiness of Côtes du Rhône or the vanilla scent of Chablis – ideal for dishes with a creamy sauce!
For those looking to spice up their dinner party and add a real kick to their cooking, there’s a great selection of wines to accompany curry dishes. For a real crowd-pleaser, you can’t beat the zesty palate of Domaine de Millet, but the mulberry aromas and soft, plummy palate of a Côtes de Gascogne Merlot or berry flavours of Vieilles Vignes are great bets too!
If there’s one thing the Italians do well, its food and pasta dishes are a great choice for any dinner party. Mix up the Mediterranean influence and pair up your penne and tagliatelli with a Corsican Vin de Corse Sartène Rouge.
It wouldn’t be a dinner party without the obligatory cheese and biscuits, and this is your chance to really shine with an exceptional food and wine pairing. With a blend of raspberry and violet aromas as well as a light redcurrant fruit palate, Pinot Noir is the ideal accompaniment for soft cheeses.
Alternatively, white wine lovers will appreciate the floral, woody and smoky notes of a dry Pinot Gris. While a lightly chilled serving of goat’s cheese and fresh baked bread is a match which is best served with wine from the Sancerre region – we discovered this page and felt that the information provided, alongside the collection of wines offers a good understanding of what is on offer and interestingly, its unique history!
When it comes to desserts, there aren’t many better pairings than muscat de beaumes de venise with fruit-based dishes. Its heady bouquet of orange blossom and apricots combined with its sweet palate of peaches and yellow plums the ideal accompaniment to meringues, jellies, crumbles and much more!
For those preparing a richer, chocolate-based dish Banyuls 'Réserva' is the perfect choice! Containing a blend of Grenache Noir, Grenache Gris and Carignan, this sweet red boasts a spicy, dried fruit pluminess. It’s at its best accompanying decadent dark chocolate puds and an open bottle can keep for up to two weeks in the fridge. Not that you’ll be able to resist it for that long!