Wine pairing made simple for a private dinner at home

Six principles our head sommelier follows when shaping a six-course wine pairing for guests dining in their own home. Price never appears among them.

Begin with the room, not the menu

The room sets the pace. A glass-walled terrace on a summer evening will not carry the same wines as a candlelit dining room in February. Decide which setting you are hosting before you draft a list.

A pair of whites is usually plenty

One bright, one rich. 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 through the fish course without ever feeling repetitive.

Bring one bottle more than you expect

Servings always stretch a little beyond the math. We bring one extra bottle of every wine to a private dinner, every time, without exception, and the guest never sees it unless we need it.

Decant the reds that leave you unsure

A stubborn young red opens with thirty minutes of air. A fragile older red falters with twenty. When unsure, decant the young one and leave the old one alone.

Serve less than feels natural

A 100 ml pour is generous for a paired dinner. Pour less, top up more often, and your guests will recall the wines they actually tasted.

Finish sweeter than you began

Even when dessert is bitter chocolate or a cheese board, the final glass should draw the evening toward sweet. A late-harvest Riesling, a Sauternes, a Tokaji — the pick matters less than the direction.

Prepared by the editorial team at Mountainmajesticlodge. Last updated 2026-07-20.