There was a time when the height of sophistication was a half-decent Bordeaux paired with an overcooked filet mignon, and the best thing you could say about the wine was that it had “great legs." Not human legs of course, but some cryptic trait involving streaks on the glass that we all pretended to understand, but actually don’t mean much. Fast forward a couple of decades, and the world of wine has become as complicated as modern romance: diverse, contradictory, and so incredibly confusing.
It’s no longer enough to roll out a decent red and call it a day. No, today’s dinner party is a minefield of culinary fusions, dietary restrictions, and those guests who’ve suddenly decided they ‘only drink natural wines’ without having the foggiest clue what they’re talking about. But fret not, beneath this confusing world of wine pairings lies a method to the madness. Here’s your foolproof guide to impressing your guests at your next dinner party without losing your sanity or dignity.
First, let’s address the elephant in the room: your dinner guests. Back in the day, people had the decency to come, eat whatever was served, drink whatever was poured, and only complain after they’d left. Today, they arrive armed with opinions, bogus intolerances, and a new form of snobbery where they only drink “biodynamic” and “organic” because they once heard that ‘sulfites’ are the reason for their pounding headache the following morning, never mind the fact that ‘kimchi’ is their new-found love. Little do they know!
You’ll have your paleo-gluten-free-vegan guest who insists quinoa is not only a complete protein but also the sole reason they feel spiritually aligned. There’s the pescatarian who, somewhere between the appetizers and main course, decides that fish are people too. And don’t forget the friend who, despite having consumed enough Merlot in their lifetime to fill an Olympic pool, will now insist that the glass of wine is the reason they’ve become rounder over the years. And just on cue, this very friend will ironically go on how they stick to the cocktail bar at every wedding.
Now that the scene is set for a modern dinner party: a fine balance of exquisite wine, culinary creativity, and unwavering patience, we get to the heart of the matter—wine pairings that make you look brilliant while deftly navigating this crowd.
First Course: The Plant-Based Conundrum
It’s 2024. Even your steak-loving cousin is experimenting with kale these days. You may think pairing wine with plant-based dishes would rob us of the robust, animalistic pleasures of red meat. But don’t despair—there’s a wine for every vegetable, as long as you choose wisely.
Take your roasted vegetable platter: a mix of butternut squash, beets, and carrots. You’ll want to counterbalance those caramelized, earthy flavors with a white wine that’s not trying too hard. A crisp but well-structured white wine, with its grassy notes and citrus edge, should do the trick. Think of it as the sommelier’s antidote to the smell of roasting root vegetables: lively, refreshing, and just acidic enough to remind you that you’re still drinking wine and not some kind of glorified salad dressing.
For a more substantial veggie-based dish like a mushroom risotto—creamy, earthy, and screaming for attention—don’t hesitate to break out that Pinot Noir. This particular varietal has the body and grace to balance both delicate and rich dishes. Besides, Pinot Noir is the diplomat of the wine world. It doesn’t overpower, but it also doesn’t get bullied by flavors. Plus, it has that ethereal "earthiness" that mirrors the umami notes of mushrooms, which will give you something to say when that one friend demands to know why you chose this particular pairing.
Fish: Not just any white wine anymore
Once upon a time, it was universally accepted that as long as you paired white wine with your fish it was fine. But, like all outdated dogma, this one too has crumbled under the weight of experimentation and changing tastes. Fish, is now having a wild love affair with a variety of wines, and it’s not necessarily white.
Let’s say you’ve decided on a grilled salmon—nutty, oily, and practically begging for complexity. Resist the urge to reach for your trusty bottle of oaky California Chardonnay, unless your goal is to knock your guests out cold by the second course. Instead, introduce them to the joys of a good, dry Riesling. Yes, Riesling! While the masses still cling to the belief that it’s sweet enough to rot your teeth, the dry versions of this wonderful grape are crisp, floral, and carry just enough acidity to cut through the richness of the salmon.
Equally rich, meaty and textured Tuna has enough fat and flavour to stand up to a light red wine. In fact, it often works better with a lightly chilled Beaujolais Cru than those fruit-bomb wines such as New Zealand Sauvignon Blanc or rose-scented Gewurztraminer.
For a lighter fish dish, say a delicate piece of sea bass with a citrus herb dressing, opt for a Grüner Veltliner. This Austrian gem isn’t shy about bringing zesty, peppery notes to the party, perfectly complementing the freshness of the fish. It’s a wine that says, “I know what I’m doing” without having to utter a word.
Red Meat: Going Bold, But Not Obnoxious
Now, onto the part that’s likely keeping you up at night—pairing wine with meat. This is where things get bold and rich. Your meat-eating guests will expect fireworks, and you, the modern dinner party host, must deliver.
If you’ve got a beautifully seared steak or a hearty lamb dish on the menu, you’re going to need a wine that’s big enough to play in the same league without smothering the dish. A classic Bordeaux is always a safe bet, but it’s also predictable, and predictability is the death of style. Instead, consider a Syrah from the Rhône Valley. Dark, spicy, with hints of smoke and black pepper, it’s the wine equivalent of a classical rock star - edgy, timeless, and somehow effortless.
But let’s say you want to take things a step further, and you’re preparing something truly indulgent, like a braised short rib. Now’s the time to bring out the big guns—a Napa Valley Cabernet Sauvignon or a premium Australian. Shiraz blend. Full-bodied, muscular, and have enough tannins to dry your mouth to sub-Saharan desert levels . However, be warned: these pairings are for the serious wine drinker. If any of your guests say things like "I’m not really into heavy reds," quickly divert their attention to the side salad and pour yourself an extra glass of this red.
Dessert: The Sweet Finale (Without Overdoing It)
Dessert is where wine pairings get unnecessarily fussy. A rich chocolate torte, for example, doesn’t need a sickly-sweet Port to make it sing. No one wants to end the evening feeling like they’ve consumed an entire box of chocolates soaked in sugar syrup.
Instead, balance the richness of chocolate with a slightly sweet red, like a ‘Banyuls’. It’s sweet enough to complement the dessert without making your guests feel like they’re participating in a Willy Wonka dream. For fruit-based desserts, you can opt for a light Moscato d’Asti—delicate, fizzy, and refreshing, like a palate-cleanser disguised as wine.
if you’ve got a rich, decadent dessert in mind, like a classic crème brûlée or a silky panna cotta, this is where the grand emperor of sweet wines, Sauternes, saunters onto the scene. Sauternes is not just any sweet wine; it's a marvel of balance, complexity, and class. Born of the noble rot (Botrytis cinerea, for those who want to sound knowledgeable), Sauternes is luscious without being cloying, offering layers of honey, apricot, peach, and a whisper of almond, all dancing on a backbone of racy acidity.
The True Spirit of Pairing
At the end of the day, the modern dinner party isn’t about rigid rules. The point is to enjoy yourself (and your guests, hopefully) while creating a sensory experience that feels fresh, relaxed, and somewhat indulgent. The right wine pairing can elevate even the most modest dishes, but the true star is the conversation, the laughter, and the good company.
So, pour liberally, pair wisely, and remember that even if you get it all wrong, a second bottle is always the best solution.
Written by Andrew Azzopardi
For Design & Decor Magazine Malta
January 2025
