A practical wine pairing guide for a private dinner at home

Six rules our head sommelier follows when planning a six-course wine pairing for guests in their own home. None of them are about price.

Start with the room, not the menu

The room sets the tempo. 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 write a list.

Two whites are usually enough

One bright, one rich. A Chablis and a barrel-aged Chardonnay; a Riesling and a White Burgundy; a Verdicchio and a richer Italian. This two-white approach carries dinner from amuse-bouche to fish course without ever feeling repetitive.

Buy one bottle more than you think

Servings almost always run longer than the math suggests. 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 you are unsure about

A reluctant young red transforms with thirty minutes of air. A delicate older red collapses with twenty. When in doubt, decant the young one and leave the old one alone.

Pour smaller than you think

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

End sweeter than you started

Even if dessert is bitter chocolate or a cheese board, the last glass should pull the evening toward sweet. A late-harvest Riesling, a Sauternes, a Tokaji — the choice matters less than the direction.

Written by the editorial team at Pacific Bay Reserve. Last updated 2026-07-27.