A brief guide to wine pairing for a private dinner at home

Six principles our head sommelier follows when arranging a six-course wine pairing for guests in their own home. None of them hinge on price.

Begin with the room, not the menu

The room sets the pace. A glass-walled terrace on a summer evening demands different wines than a candlelit dining room in February. Decide which setting you are hosting before drafting a list.

Two whites generally suffice

One bright, one full-bodied. A Chablis and a barrel-aged Chardonnay; a Riesling and a White Burgundy; a Verdicchio and a richer Italian. The two-white approach carries a dinner from amuse-bouche to fish without growing monotonous.

Purchase one bottle beyond your estimate

Servings invariably outlast the arithmetic. We carry one spare bottle of every wine to a private dinner, every time, without exception — the guest never sees it unless required.

Decant the reds you are uncertain about

A hesitant young red opens with thirty minutes of air. A fragile older red fades after twenty. When uncertain, decant the young wine and leave the old one untouched.

Pour less than you imagine

A 100 ml pour is ample for a paired dinner. Pour modestly, refill often, and your guests will recall the wines they truly tasted.

Finish sweeter than you began

Even when dessert is bitter chocolate or a cheese board, the final glass should steer the evening toward sweetness. A late-harvest Riesling, a Sauternes, a Tokaji — the specific bottle matters less than the trajectory.

Prepared by the editorial team at Pearl Stay Sands. Last updated 2026-07-13.