Wine lovers enjoy serving several different wines to their dinner guests. Dinners allow you to do just that. At a dinner party it is quite appropriate to serve the champagne first, either with hors d’oeuvres or as an aperitif. The champagne is special and can be served on its own without food. People understand the distinctiveness of champagne and are willing to allow time for the champagne to be ceremoniously opened and tasted. Serving champagne is a compliment to the guests.
The flavors of the wines served must not only pair well with the food on the menu, but each wine served must taste better than the last. There are some simple rules that can be followed when serving guests. Remember that these are just suggestions on the best way to serve the wines with their flavors in mind. If you are serving two wines at dinner, you can start with a white wine at the beginning of the meal followed by a red wine during the main course. But you can also serve a light red before an intense white and still have an incredible meeting of palates. However, a plain white would be perfect to serve before a second, richer white. Sure, one could mix and match reds, whites, pinks, blushes. Just remember that a smoother, simpler wine should always precede a heavier, more robust wine.
Please note: white wine should precede red wine, light wine is served before a heavy wine, dry wine is best served before sweet wine, and a simple wine would be served first and then a rich, complex wine .
By following these simple suggestions, you’ll make your party and wine selection a hit with your guests.
