Hosting the Perfect Wine Dinner at Home

A well-curated wine dinner is one of the most rewarding ways to share great bottles and memorable food. Whether you’re hosting close friends or clients, pairing wine and food thoughtfully transforms an evening into an experience. With a little planning and a few simple principles, you can recreate the sophistication of a restaurant tasting menu in your own home.

1. Set the Tone

Begin by deciding on the style of the evening. Will it be a formal, multi-course dinner, or a relaxed meal centred around conversation? A clear structure helps you choose the right wines and pace the evening.

Consider starting with an aperitif — Champagne or an aromatic white — to open the palate. From there, move gradually from lighter to fuller wines as the meal unfolds.

Recommended Start: Friarwood 1er Cru Champagne, Brut NV — elegant, precise, and the perfect way to begin an evening.

2. Plan the Menu Around the Wines

When hosting a wine-led dinner, reverse the usual process: select the wines first, then design dishes to complement them. This ensures harmony across each course.

Think of the evening in three stages:

Appetiser or Starter: fresh, crisp whites or sparkling wines.
Main Course: structured reds with depth and texture.
Dessert or Cheese: sweet or fortified wines to finish.

Balance is key. Avoid heavily spiced dishes that overwhelm nuance, and consider seasonal ingredients — spring vegetables, autumn mushrooms, or winter game all dictate ideal pairings.

3. Structure Your Wine Flight

A simple rule: light to dark, dry to sweet, young to old. Each glass should build gently on the last, telling a story through contrast and texture.

A classic structure might look like this:

Champagne or Sparkling Wine – Friarwood Premier Cru Champagne or Roebuck Classic Cuvée
Elegant White – Domaine Alain Gueneau Sancerre Blanc 'La Guiberte'.
Refined Red – Agriturismo Colognole Chianti Rufina Riserva del Don 2015.
Powerful Red – Réva Barolo 2021 or Conti di San Bonifacio Docet Super Tuscan 2014.
Sweet or Fortified Finish – Château Rieussec Les Carmes de Rieussec 2019 (Sauternes).

Each wine should differ in structure and style to maintain interest across the evening.

4. Presentation and Service

The experience begins before the first glass is poured. A few key details make all the difference:

Glassware: Use proper stemware — tulip-shaped glasses for sparkling, larger bowls for reds, and smaller glasses for dessert wines.
Temperature: Whites at 10–12°C, reds around 16°C, sweet wines slightly chilled.
Decanting: Young reds like Super Tuscans or structured Barolo benefit from an hour of air.
Pour Size: Around 75ml per tasting course keeps guests engaged without over-serving.

Consider printing a simple tasting menu listing each course and wine — a small touch that adds refinement.

5. Conversation and Storytelling

Wine dinners thrive on dialogue. Share the story behind each bottle — where it’s from, who made it, and what makes it special. Guests engage more deeply when they understand the craftsmanship behind the glass.

Friarwood’s range lends itself beautifully to this, with producers whose stories span generations and continents. Whether it’s the innovation of Réva in Piedmont or the heritage of Colognole in Tuscany, context brings the wine to life.

6. End on a High Note

Finish with something memorable: a cheese course with Sauternes or Port, or even a final glass of Champagne to refresh the palate. Serve dessert wines in smaller glasses to maintain balance, and leave the final pour as a reflective close rather than a final flourish.

Recommended Finish: Château Rieussec Les Carmes de Rieussec 2019 — golden, honeyed and beautifully poised.

Friarwood’s Hosting Principles

Pace the evening. Don’t rush — let each course breathe.
Tell a story. Choose wines that relate to one another in region, vintage or theme.
Quality over quantity. Fewer bottles, served thoughtfully, always leave a stronger impression.