A Guide to Getting Dinner Party Wines Right
Dinner party season is upon us – an endless parade of sourdough, candlelight, and that one friend who insists on sharing every detail of their sourdough starter’s “journey.” And if we’re going to be dragged from the warm cocoon of our homes, the least we can do is show up with a bottle that says, “I’m delighted to be here,” rather than “I panicked in Tesco Express.” Here’s a guide to dinner party wines: what to bring if you’re aiming for Guest of Honour status – or, at the very least, a second invitation.
PAIRING THE POUR TO THE PLATE
Few acts are as pleasing to a host as a guest who asks, “What’s for dinner?” without angling for a menu change. Once you know what’s being served, choosing wine becomes almost foolproof. Red sauce pasta? Sangiovese. Roast chicken? White Burgundy. Spicy dishes? A crisp, off-dry Riesling. If the host is evasive or “hasn’t decided yet” (translation: they’re Googling “easy Ottolenghi recipes” while you’re calling), opt for a food-friendly bottle – bright fruit, lively acidity, and low tannins. Pinot Noir, Albariño, or a cool-climate Syrah should do nicely.
When in doubt, email us at advice@ourglass.wine, and we’ll sort you out with a pairing that won’t leave you muttering excuses when someone asks, “What made you pick this?”
NB:
Before selecting specific bottles, review how to understand the fundamentals of food and wine pairing to create harmonious matches with your menu.
Also to avoid any special occasion snafus, it's sensible to ensure you're serving flawless wine to your guests by checking for common wine faults beforehand.
CROWD-PLEASING CLASSICS: WINES FOR THE PEOPLE
Wine may be subjective, but let’s not unleash your pet obsession with amphora-aged, skin-contact Pinot Blanc on an unsuspecting table. Stick to classics that bridge palates and personalities. Here’s a cheat sheet:
Red Wines
• Medium-bodied charmers: Think juicy Sangiovese or a mellow Rioja. Enough structure to stand up to food, but no tannic haymakers.
• Pinot Noir (not from Burgundy): Austria, California, and New Zealand offer perfumed, berry-laden bottles that won’t break the bank.
• Langhe Nebbiolo: Light in colour but full of personality. More sociable than its older siblings, Barolo and Barbaresco – though do check your bank balance before committing.
• Cool-climate Syrah: Avoid the bruising heat of high-alcohol Aussie Shiraz and aim for the Rhône. Côtes-du-Rhône Villages is your friend.
• Zweigelt & St. Laurent: Austrian reds are all the rage and generally brilliant value. Bonus: you’ll sound insufferably well-travelled.
White Wines
• Beyond the usual suspects: Albariño from Galicia, Grüner Veltliner from Austria, or Etna Bianco from Sicily will intrigue without alienating.
• Chardonnay without baggage: Avoid buttery behemoths unless you know your audience. Instead, try sleek Chablis or bright bottles from the Mornington Peninsula.
• Pinot Grigio, but good: Friuli’s Collio and Alto Adige can deliver, but steer clear of mass-produced “mineral water with a buzz.”
• Orange wines (with caution): Fascinating, but best introduced to open-minded drinkers. If your host likes natural wine but isn’t preaching about it, ask for an entry-level bottle.
WHEN TO BRING BUBBLES (AND WHEN TO RESIST)
Yes, bubbles add sparkle to any evening – but not all fizz says “I’m thoughtful”; some says “I bought this in a rush while holding a Pret flat white.” Unless you’re splashing out on grower Champagne or premium DOCG Prosecco, it might be better to stick to still wines. A glass of average fizz will get drained without a second thought; a well-chosen still wine might earn you a heartfelt “Where did you find this?”
BYOB ETIQUETTE: AVOIDING THE ROOKIE MISTAKES
Even the best bottle can be undermined by clumsy delivery. Here’s how to bring wine with flair and forethought:
1. Pre-chill white wine: Nothing says “I’m here to help” like handing over a perfectly chilled bottle. Nothing says “I forgot” like wrestling frozen peas for fridge space.
2. Bring two bottles: One for immediate consumption; one discreetly tagged “Not for tonight.” You’ll spare yourself the heartbreak of watching your prized Barolo vanish into a guest’s tumbler of Diet Coke.
3. Hands off the bottle you brought: Wine at a dinner party is communal, not a personal ration. If you’re desperate to taste your own selection, bring a magnum – or better yet, a bagnum. Nothing earns more goodwill than turning up with “a litre and a half of something delicious in a pouch.”
4. Don’t critique others’ contributions: The dinner party is not the place to explain why that supermarket Merlot is “too oaky and probably acidified.” Smile. Sip. Move on.
GO THE EXTRA MILE: IMPRESS WITH ORIGINALITY
Cocktail Heroics
Wine is essential – but cocktails can be transformational. Volunteer to supply a pre-dinner Negroni or a post-prandial digestif, and your stock will rise dramatically. A well-made Eau de Vie (like Cirencester's Capreolus) will ensure ending on a very high note.
Thoughtful Touches
Wine with a backstory always charms. A bottle from a holiday destination, a label that reminds you of a shared memory, or even just a producer your host has admired in passing will resonate far more than a soulless Sauvignon Blanc from aisle six.
TIP: Feeling adventurous? Our food & wine pairing insights celebrate breaking conventional rules.
Where to Shop
Step away from the supermarket shelf. Good wine requires better sources, and Ourglass is designed to serve reliably interesting, impeccably sourced bottles. Missed our delivery window? Your local bottle shop is the next best bet – just ask for guidance and let their expertise lead the way.
Ultimately, dinner party wines are less about price or pedigree than thoughtfulness and taste. Choose with care, present with style, and sip with generosity – and you might just find yourself topping the invite list next season.
GUESS WHO'S COMING TO DINNER?
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