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The easy way to host a dinner party

The easy way to host a dinner party

by | May 8, 2019 | UnCorked

I recently read an article about the death of the dinner party. It was an interesting read but it left me with mixed emotions. The article argued we have veered away from hosting sit-down dinner parties in our homes to instead gathering with friends at restaurants. And I agree, my husband and I find this form of entertainment effortless. But, at the same time I couldn’t wait to host my next dinner party!

There are many reasons why the classic dinner party isn’t as popular as it used to be — the obvious is the ease of meeting at a restaurant; but also time and planning; logistics of having enough dishes, glassware, flatware or chairs; limited cooking ability; and perhaps most tragic, that conservation and hosting may be becoming lost arts.

Another reason? Traditional dinner parties are viewed as stuffy, formal affairs. My suggestion is to move away from the formal setting and make the occasion casual.

An easy way of doing this is making the wine the central conversation piece of your gathering. Consider hosting a dinner with only three courses. Nothing complex, just a salad to start, main course and end with a dessert. I will leave the preparation to you but remember there is nothing wrong with picking up your courses from a local restaurant and serving them on your dishes. Pair each course with its own wine.

FIRST COURSE

Most salads will have high acid ingredients such as tomatoes, citrus and certain cheeses including goat, feta or cheddar. They pair best with high-acid wines like sauvignon blanc, riesling, Champagne or sparkling wines. To make this course an easy match avoid serving the salad with an assertive vinaigrette.

THE VALUE

  • BV Coastal Sauvignon Blanc, California (about $11 retail)

THE SPLURGE

  • Cliff Lede Sauvignon Blanc, California (about $26 retail)

MAIN COURSE

Let your main course be an easy dish you have already mastered. Remember, the goal of your dinner party is just casual conversation and a relaxed setting. If a pasta dish is one of your specialties or you are a grill master, then that’s what you should serve. Just use your cooking confidence to prepare a main course stress free to you. Keep it simple with a light bodied red wine.

THE VALUE

  • Aime Boucher Pinot Noir, France (about $13 retail)

THE SPLURGE

  • A to Z Oregon Pinot Noir, Oregon (about $21 retail)

DESSERT

There is nothing wrong with grabbing a dessert from your local grocer. And remember your wine can also be your dessert.

THE VALUE

  • Chateau Hallet Sauternes, France (about $20 retail, 375 mL)

THE SPLURGE

  • Jackson Triggs Vidal Icewine, Canada (about $28 retail, 187 mL)

Choosing a wine for your valentine

by | Feb 1, 2012 | UnCorked

Valentines DinnerYou have your Valentine dinner plans in place but wonder what wine to pair with chocolate-dipped strawberries or oysters. Whether you are planning dinner out at a restaurant or a romantic feast at home, consider these favorites.

Oysters: Pairing a bare, raw oyster with champagne is ideal but that wine may not hold up to the powerful, rich flavors of Oysters Rockefeller. Choose champagne for serving simple and fresh oysters, but for oysters adorned by sauces and toppings consider a more full-bodied white such as chardonnay.

THE VALUE

  • 2010 B.R. Cohn Silver Label Chardonnay, California (about $17 retail)

THE SPLURGE

  • NV Nicolas Feuillatte Brut Champagne, France (about $45 retail)

Steak: To choose a wine complementing beef consider the cooking method and cut of the steak. The tannins in red wines react to the fat in some cuts of beef. If you prefer leaner cuts such as sirloin or filet mignon then consider a less tannic wine such as merlot or pinot noir. For beef cuts with fatter content like a New York strip, rib eye or skirt steak, they will stand out with a more hearty tannic full-bodied wine like cabernet sauvignon or Italian Chianti.

THE VALUE

  • 2010 Root: 1 Pinot Noir, Chile (about $12 retail)

THE SPLURGE

  • 2009 Bell Wine Cellars Yountville Merlot, California (about $36 retail)

Chocolate: The simple rule is the wine should be at least as sweet, if not sweeter, than the chocolate. If the two are not compatible there could be a slight sour taste. The best pair-ups are light-bodied reds with mild-flavored chocolates and full-bodied reds with darker, more robust chocolates. Delicate Moscato dAsti is an ideal pairing with the mellow butter flavors of white chocolate.

THE VALUE

  • 2010 Cupcake Central Valley Cabernet Sauvignon, California (about $9 retail)

THE SPLURGE

  • NV Risata Moscato dAsti DOCG, Italy (about $17 retail)

Chocolate-dipped strawberries: Champagne, sparkling wines or fruity bubbly match beautifully with the chocolate and strawberry flavors. Brachetto dAcqui, (bra- KAY- toh) a lightly effervescent fruity low-alcohol red, already has a fresh taste of strawberry and raspberries, making it a favorite match for chocolate-dipped strawberries.

THE VALUE

  • NV Rosa Regale Brachetto dAcqui, Italy (about $18 retail)

THE SPLURGE

  • NV Conte Stella Rosa Brachetto dAcqui, Italy (about $24 retail)