Tips
Traditional rules work well, white before red and light before heavier wines. The first thing to decide – probably based on your guests – is the relative importance of food versus wine. If wine is key, a dinner party becomes theoretically simple, with classic combinations; fish or seafood with white Burgundy, red meat with red Burgundy or Claret and, perhaps, some bubbles on offer as aperitif, and a dessert wine and port in reserve. Or, for a more casual setting, check out these festive party pairings.
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