You chose the recipes, the dinner is planned, the table is set... but you are still wondering which wine to pair with the dishes!
Starter, Main, Cheese, Dessert: Red, White or Rosé? Should you pick a wine for the whole dinner or pair a wine type with each dish on the menu?
We’ve got you sorted! Get your notebook and surprise your guests like a connoisseur sommelier!
Rural par Nature, Rosé, Organic
Château Laulerie, Comtesse de Ségur, Blanc
Paul Mas, Domaine d’Astruc, Syrah
If you go for a white wine, prefer a fleshy one to an acidic wine
Château Laulerie, Comtesse de Segur, Blanc
Rural par Nature, Red, Organic
The red wine should enhance the flavour of the meat.
Don’t forget the cooking style: for a meat cooked rare and with a strong taste like game, choose a tannic powerful red like a Bordeaux style (usually a blend of Cabernet Sauvignon & Merlot grapes), Malbec or Spanish/Portuguese with tannins and spicy notes.
Boas Quintas, Quinta da Fonte do Ouro, Tinto
For Bolognese you can opt for a Montepulcianno or Chianti, two tannic wines enhancing the taste of meat.
Pasta Carbonara goes perfectly with a Chardonnay as it will contrast the creamy meaty taste on your tongue.
As for Pasta al pesto (green pesto) a grassy Sauvignon Blanc or a Pinot Grigio will bring the perfect acidity to enhance the “green” flavor of pesto.
Il Poggio dei Vigneti, Chianti // Pinot Grigio
If you are more of a red wine lover, you can opt for a regional red wine that matches the origin of your cheese and is light in tannins.
Burg Layer Schlosskapelle Spӓtlese
Apricot tart or crème brûlée will pair well with Moscato ; Chocolate brownie will be enhanced by a sweet red like Blaufrankisch from Hungary for example. Finally for a fresh and crunchy fruit salad, you can choose rather a more acidic wine like Pinot Blanc.