How many bottles of each wine will be needed for each serving?
This is the first question that must be answered. Remember that one 750ml bottle offers 4 glasses of wine. So, for example, if you have 12 people in attendance, you will need 3 bottles of that specific wine to serve each person 1 glass. It is safe to estimate that during the course of the evening the maximum amount of glasses each person will consume is approximately 4. If 12 people are in the group, then the total number of bottles you will need is 12 bottles. If you plan to use 3 different types of wine during the evening, then 4 bottles of each type will be needed.
As you begin your evening, you will probably start off with light appetizers. The best and most universal wine to begin with is well chilled sparkling. The best sparkling style to choose is brut or extra dry. Sparkling wine is very festive and helps to create the right mood. It is lighter in body than most wines and is the best lead into the next food. The best glassware to use for sparkling wine is a flute glass.
When serving the main meal, it is time for a change in wine. A nice touch is to offer your friends and family 2 choices of wine with dinner. The following is a guide to use when matching the wines with your meal. Remember that the types of sauces that you use in your preparation may change the choice of wine. The basic rule is the heavier the sauce, the more full-bodied the wine should be.
Wine Pairing Guidelines
Pinot Grigio
Light bodied white wine, gently aromatic with palate cleansing fruit acid. A good aperitif or first course wine.
Foods – Poached or sautéed chicken, white fleshed fish, turkey, quail or pheasant, summer fruits, and antipasto.
Sauces, Herbs and Seasonings – Light, creamy lemon sauces, chervil, lemon zest, ginger, chives.
Vegetables and Fruit – Snow peas, baby lettuces, melon, summer fruits.
Menu Recommendations – Prosciutto and melon, goat cheese tart, antipasto platter, roast turkey with fruit chutney, quail salad, scallop and ginger salad.
Sauvignon Blanc
Light-bodied, dry white wine with grassy citrus notes and slight oak character. Serve with light herbal and/or tangy foods to complement or contrast with slight oiliness, richness or delicate creaminess.
Foods – Poached, sautéed or lightly grilled chicken, fish, shellfish, vegetables, light or delicate salads, soups or pasta.
Sauces, Herbs and Seasonings – Cilantro, chives, parsley, dill, chervil, shallots, tomato vinaigrette, lemon or herb sauces.
Vegetables and Fruit – Bell peppers, fresh tomatoes, peas, asparagus, celery, artichokes, and lettuce.
Menu Recommendations – Poached or lightly grilled seafood with slightly piquant sauces, vegetable-based appetizers, goat cheese, sautéed fish with fresh salsa or herb butter, oysters, fried calamari, spring rolls, appetizers.
Chardonnay
Medium-bodied, rich white wine with smoky, vanilla, oak flavors. Lighter styles are crisper and less complex.
Foods – Seafood with rich sauces, pasta with creamy sauces, smoked salmon, sauces with lemon accents, creamy soups, and seafood salads.
Sauces, Herbs and Seasonings – Basil, saffron, flavored olive oils, seasoned or herb butters, pesto, creamy or buttery sauces with lemon accents.
Vegetables and Fruit – Corn, mushrooms, olives.
Menu Recommendations – Grilled chicken or veal with herb butter, scallops with chardonnay basil sauce, crab cakes, risotto, prawns with tomato, olive and garlic, mozzarella and summer tomato salad, Caesar salad, fried calamari, lobster, grilled swordfish or salmon.
Riesling
Light-bodied, slightly sweet white wine with fruit accents and balanced fruit acids. An aperitif, first course, or summer BBQ wine. Complements lighter-style foods. Serve well chilled.
Foods – Poached or lightly sautéed chicken, fish or vegetables.
Sauces, Herbs and Seasonings – Ginger, lemon and orange zest, chervil.
Vegetables and Fruit – Snow peas, beam sprouts, and summer fruits.
Menu Recommendations – Chinese chicken salad, melon, prosciutto and fresh fruit.
Pinot Noir
Medium-bodied red wine with berry fruitiness and earthiness. Complements medium to full-bodied foods and moderately robust flavors.
Foods – Lamb, grilled red meats, roast chicken, duck, pork, game birds, salmon, hearty pastas and Italian style pasta with tomato sauce.
Sauces, Herbs and Seasonings – Basil, oregano, garlic, cooked tomato sauces, mushroom sauces, pasta dishes, and spicy herb sauces.
Vegetables and Fruit – Root vegetables, mushrooms, tomatoes, cherries.
Menu Recommendations – Roast chicken or duck, grilled tuna, salmon or swordfish. Rack of lamb and ratatouille, lasagna, jambalaya, foccacia, tortellini with garlic and parmesan, grilled quail, grilled sausages, enchiladas, black bean soup.
Merlot
Medium-bodied, deep red wine with luscious, full flavor. Complements foods that are rich and hearty with a natural softness or sweetness.
Foods – Duck, pork, lamb, beef, turkey, roast chicken, hearty cheeses, and pasta with meat sauce.
Sauces, Herbs and Seasonings – Balsamic vinegar, thyme, and orange zest.
Vegetables and Fruit – Peppers, cherries.
Menu Recommendations – Roast turkey, roast pork loin, beef and lamb stews and roast duck, French onion soup, aged cheeses.
Amarone
Full-bodied, red wine, high acid with raisin-like fruit. Pairs well with full-bodied foods.
Foods – A pleasing contrast to meaty pasta dishes and strong cheeses.
Sauces, Herbs and Seasonings – Basil, garlic, aioli and spicy (not hot) herb sauces.
Vegetables and Fruit – Roast vegetables, mushrooms, ripe tomatoes, cherries.
Menu Recommendations – Roast beef, leg of lamb, filled meat pasta with tomato sauce, roasted root vegetables.
Zinfandel
Full-bodied, dark red wine with blackberry and pepper notes – expressive fruit character. Complements hearty, spicy foods.
Foods – Grilled red meats, pastas, pizza, ribs and hearty winter dishes cooked with tomato sauce.
Sauces, Herbs and Seasonings – Cooked tomato sauce, barbecue sauce and rich meat sauces with garlic, rosemary, sage, oregano.
Vegetables and Fruit – Peppers, eggplant, tomatoes, mushrooms.
Menu Recommendations – Grilled or barbecued meats, pizza, spaghetti and meatballs, grilled sausages, cassoulet, French onion soup, eggplant, parmesan, leg of lamb.
Cabernet Sauvignon
Full-bodied, tannic red wine with rich but austere fruit and excellent acid-tannin balance. Complements richer, heavier foods where the wine doesn’t overpower the flavor.
Foods – Grilled and roasted beef or venison, aged cheeses, meaty, full-bodied flavored foods, game meats (i.e. duck).
Sauces, Herbs and Seasonings – Rosemary, bay leaf, sage, garlic, and red wine sauces.
Vegetables and Fruit – Peppers, eggplant, green beans, mushrooms, black currants.
Menu Recommendations – Roast beef, rack of lamb, grilled red meats, aged cheeses, roast duck, leg of lamb.
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Wine Education Topics
About The Grape
Types Of Wine
The Vineyard Cycle
Wine Categories
Dynamics Of Food & Wine
Reading The Label
