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There is something undeniably sexy about sipping on a glass of wine. It’s mysterious. It’s refined. And–most importantly–it’s delicious. But if you’re a novice wine drinker (such as myself), intimidation can creep in fast. What do I buy? How do I serve it? And the real fear: what if they don’t like it?
The good news: putting on a good party, gathering, or a simple night of delightful sips does not take a ton of wine classes, expensive crystal glasses, or bottles priced in the triple digits. My mantra? Choose what feels authentic to you! As a host who welcomes–not performs–I’m going to drop some of my favorite tips and tricks, plus the basics I picked up after a chat with a professional sommelier.
A Little Black Book of Wine Basics
The first step to sipping and selecting is understanding the basics. To help keep it straight, Brooklyn Bain of The Good Sommaritan came in with a beautiful description of what really matters:
White
White wines can vary greatly, from light and crisp (think apples and pears) to oaked and more tropical (think pineapple and butter). While they are great for those lighter meals, fish, chicken, and starters, don’t discount them for standing up to something heartier. Best served chilled, these are great options for warmer weather.
Red
Fun fact: Most grape juice is actually clear! Red wine gets its color from leaving the juice in contact with the skin of the grape for a period of time. Doing this not only imparts the color but also gives the wine its textural component, tannin. There are always subtleties when pairing, but red wines can typically stand up to heartier red meats better than white wines.
Rosé
Here’s where the red grape fun fact comes back. Rosé wines get their pink color because they are made from red grapes, and the juice is only left in contact with the skins for a short time. These wines are a fun in between of a red and a white. I love rosé for its versatility. By itself on the porch on a hot summer day? Absolutely. Paired with appetizers, entrée, and dessert? Yes, please.
Sparkling
When asked about my favorite wine… I am an equal opportunity drinker; it all depends on my mood, who I’m sharing it with, and what I’m eating. But I will never say no to bubbles. Sparkling wine can be made in a few ways. The most notable is by a secondary fermentation in the bottle (like Champagne), which creates a very vivacious amount of bubbles and typically leaves a toasty flavor profile. The next most common is secondary fermentation in a large tank before bottling (as in Prosecco). This is a much less intense bubble, usually with a crisp, floral aroma. You’ll see words like “brut” and “dry” on these bottles. The most common misconception is that “dry” means the driest, but it actually means medium-sweet.
These terms refer to the amount of residual sugar left in the bottle, and by no means indicate how refreshing it might be with the balance of acidity. From driest to sweetest, you’ll see these terms used on sparkling bottles: Brut Nature (bone dry), Extra Brut (very dry), Brut (dry), Extra Dry (off-dry), Dry (mildly sweet), Demi-Sec (quite sweet), Doux (very sweet).
Sparkling wine also should not be reserved for celebrations. They are for always. A classic pairing, which is especially a must in the South, is sparkling wine and fried chicken! The crispness and effervescence from the bubbles completely balance the grease in anything fried. It just works, trust me.
Dessert
Desserts are historically difficult to pair because you want your wine to be sweeter than the dessert. Otherwise, you risk your wine tasting more bitter than it actually is, because the sweetness of the dessert is creating a chemical reaction. A lot of people write off dessert wine, but it’s a pretty incredible process. Most of the time, these grapes are highly manicured, and a lot of work goes into harvesting them. They are left on the vine for much longer, allowing them to over-ripen. Think about the state of the fruit you buy for your house. A strawberry, for example, if purchased too soon and still green, will be a bit bitter. As it ripens, those flavors come together, and it gets just a bit sweeter, while the acidity remains in balance. Then it goes “over the hill.” At this point, it’s at its sweetest. Same with wine grapes!
Fortified
Fortified wines are also usually served for dessert, but the difference here is that a distilled spirit of sorts is actually added to the juice during the fermentation process to stop it in its tracks. This act keeps both the alcohol and sugar levels higher. Fortified wines have a wide range of flavor profiles, and the really great thing about them is that, since the alcohol level is elevated, they usually last a little bit longer after opening.
Hosting Like the Fun Auntie of Wine
Now that you know a little more about each class of wine, it’s time to make your hosting plan. Inviting friends over for wine can be both scary to organize and to attend–wine can be pretentious. There are lots of ways you can entertain, but these are my top five themes that are friendly, fresh, and fun:
Concept Night
For a successful concept wine night, select a general theme or idea. For “budget versus boutique,” offer a range of price points for your bottles and see if your guests can order them from most economical to most sumptuous. To put on a “regional rally,” choose wines only from one specific wine region or country (Italy, France, the South, etc.). For a “local spotlight,” try to locate wines from vineyards in your city, state, or general area (you can find some of our favorite Southern wines here).
Mystery Wine
This puts a fun who-dun-it-like spin on wine night. Prepare the bottles by wrapping them in brown paper bags so the labels are no longer visible (you could also use foil), and assign each bottle a number. Give each guest a piece of paper on which, after a taste of each wine, they can guess the aroma, flavor, and class. Once all wines are tasted, reveal them at the end and see who scored the most accurately! Pro tip: have a “trophy bottle” that the winner can take home as their prize for having such an exercised palate.
BYFB
“Bring your favorite bottle night” takes a little pressure off you as the host for a few reasons. On the one hand, you will be in a position where each guest has something they enjoy. On the other, you are also relieved of some of the financial pressure of purchasing however many bottles of wine you might have needed. This option also lets your guests feel included and gives them the opportunity to let their personality shine a little. I always like to encourage people to bring an appetizer or snack they enjoy pairing with their bottle of choice.
Butcher Paper Tasting
This is my personal favorite way to host any group. Select three to five wines to taste and research (or ask a friendly sommelier) two to three pairings for each wine. I like to do a red, a white, a sparkling, and a dessert wine. This adds a little variety in both your sipping and your pairings. Lay out sheets of butcher paper or precut parchment baking sheets (life hack), and label each wine with a permanent marker on the top right, where your glasses will sit. I also like to list my pairings at the bottom of the paper. Throughout the night, you can go through each wine and its pairings, discuss them, and then toss the paper in the bin for swift cleanup.
Always remember, a good host has a road to follow, but, of course, ensures there’s room to wiggle. A tight ship makes no guest feel at home. Shop some of my hosting favorites below.
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Timeless Tips of the Trade
Before I send you on your way to merry hosting, here are a few of my tips and tricks to keep you gracious, prepared, and one step ahead:
- When you are hosting a tasting, stick to small pours. Your guests will be glad to not feel like they have to finish a five-ounce pour of something they may not enjoy.
- Do the extra research on how to order and chill your wines! For instance, serving a red chilled at the beginning of a tasting is a no-go. You should generally start with sparkling, whites (light to full-bodied), rosé, reds (light to bold), and end with your dessert wines.
- Not everyone has proper chilling equipment, and that is A-OK. Give your kitchen sink a clean, plug the drain, and fill it with ice. Not only will you be praised for your innovativeness, but your guests will have full access to preview the sips to come!
- Always offer plain carbs. These are perfect palate cleansers and prevent taste fatigue. Simple crackers, toasted breads, and water are perfect options.
- If you’re not sure how much wine to buy for a party, a good rule of thumb is half a bottle per guest. If you think the night will not end young, or you want to play it uber-safe, three-quarters to one bottle per person would work, and might leave you with leftovers.
- My most treasured advice: always have a WOW bottle. Something unique that will spark conversation, surprise your guests, and leave a memorable impression. My most recent find was an exciting Southern-made white wine known as Renegade Lemonade. The kicker? It is made entirely from lemons–zero grapes. Its complexion is tart, slightly sweet, and perfectly balanced, while its versatility makes it a wonderful gateway wine–perfect for tastings. Founding power couple Brady and Alex Reiter call it a “fun wine, not a fine wine,” and I couldn’t agree more.
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