How to make a Wine Dinner?

Aurélie Allusse

As thanksgiving and Christmas are coming, so this week, we are going to help you to prepare a perfect wine dinner.

What is a wine dinner?

A wine diner is a meal where every course is paired with wine, so the number of courses you will have will determine how many wines should be paired.

We will help you to create and host your own wine dinner with this cheat sheet.

 As long as the dinner is going on, your sense of taste becomes duller. Therefore, a wine dinner follows a similar format starting with lighter wines and ending with bolder & more intense wines.  This is also the reason why popular desserts are so rich and intense.


We are going to introduce you a theoretical 6-course meal to provide a pairing option for you next wine diner. No need to use all 6 courses of course. A wine diner can also be a 3-course meal with an appetizer, main dish & dessert.


Wine 1: Pairing with Hors d’oeuvre

Sparkling Wine & Unoaked Dry White Wine

The perfect wine to pair with appetizers is a cold wine with high acidy.  A sparkling wine will be a perfect fit. 


Crémant Domaine Delmas - Cuvée des Sacres, AOC Crémant de Limoux, Languedoc, France, 2010, Sparkling, ¥199

(Chardonnay, Chenin, Pinot Noir, Mauzac) Wine Spectator 88pts

Champagne Moet & Chandon - Imperial Brut, AOC Champagne, Champagne, France, NV, Sparkling, ¥399

(Chardonnay, Chenin, Pinot Noir, Mauzac) Wine Spectator 91pts


Wine 2: Pairing with Soup Course

White Wine

The ideal wine to pair with a soup is an unoaked white wine from Sauvignon Blanc to Albarino.


Chakana AndeanSauvignon Blanc, Mendoza, Argentina, 2011, White, ¥139

(Sauvignon Blanc) Wine Spectator 86pts & Robert Parker 87 pts


Wine 3: Pairing with Fried Appetizers

Full-Bodied white, Rosé and light bodied Red Wines

For the third course, we need to bump it up a notch based on the previous pairings. You have few options: Full-bodied white wines, Rosé or Light bodied reds.


Domaine Sparr-Baumann - Pinot Gris, Aoc Alsace, Alsace, France, 2013, White, ¥179

(Pinot Gris/Grigio)

Domaine Ventenac – Rosé, IGP Languedoc, Languedoc, France, 2013 Rosé, ¥109

(Merlot, Syrah) 3rd Rosé of Languedoc Bettane & Dessauve

Pinot Noir Domaine Nuiton-Beaunoy, AOC Bourgogne Pinot Noir, Burgundy, France, 2013, Red, ¥159

(Pinot Noir) Gold Medal at China Wine & Spirits Awards


Wine 4 : Pairing with Salad

Rosé, light red, sparkling and orange wines

You can pair your salad pretty successfully with you rosé or light red. Juts make sure that your wine as a higher acidity than your vinaigrette so it won’t make the wine taste flabby.


Domaine Jean Foillard Morgon Classic, Beaujolais – Cru Beaujolais, France, 2013, Red, ¥299

(Gamay) Robert Parker 90pts

Grenandise Red, IGP Languedoc, France 2013, Red, ¥99

(Grenache) Fresh & Easy Wine

Chateau Pesquié - Le Paradou Cinsault, VDF (Rhône Valley), Rhône Valley, France, 2014, Rosé, ¥109

Jancis Robinson: “Château Pesquié is one of the stars of the Ventoux wines”


Wine 5: Pairing with the Main Entrée

Medium to Full-Bodied Red Wine

If you are not having fish, a medium-bodied to full bodied red wine is going to match perfectly with your main course.  You have tons of options; just pick what you like.


Here my favorite:

Chateau Sainte Eulalie - La Livinière - Cru du Languedoc, AOC Minervois, Languedoc, France, 2014, Red, ¥179

(Carignan, Grenache, Syrah) Wine Spectator 89pts, RVF 16.5/20

More options just right here!!


Wine 6: Pairing with Dessert

Dessert Wine

Enjoy your dessert with a dessert wine, it will change the way you think of wine. You will see it taste so gooood!


Château Les Ganfards - semi-sweet, AOC Cotes de Bergerac, Southwest, France, 2013, White, ¥99

(Semillon, Sauvignon Blanc) J.L Pouteau World's Best Sommelier Selection


So now you can make your own Wine dinner. Enjoy your meal!! :)

Your Fancy Team