What to do about Dinner Party drinks is a significant concern for budding hosts – how much do you need and how do you match them?
According to Alexandria Blaelock, author of Ms Blaelock’s Book of Stress Free Dinner Parties it doesn’t have to be difficult. “The good old red wine with red meat and white with white is still a useful rule of thumb. Some family restaurants only sell your choice of a single red or a single white, and you can do the same.”
Here are Blaelock’s tips for Dinner Party drinks (per person if they are not driving).
- Apéritif: Just a little drink while you wait for the guests to arrive. The easiest is Champagne or beer, though you could make a round of cocktails instead.
- Appetiser: One or two small glasses of something that matches your dish. For example, a light white with a light salad.
- Main: Two to four glasses of a robust wine that matches the substance of the dish. Red with red or white with white. The labels often hint at good matches.
- Dessert: Usually a small glass of something sweet. Suitable wines are often labelled dessert wine.
- Digestif: A glass of a fortified wine (e.g. Port), liqueur (e.g. Drambuie) or distillation (e.g. Ouzo). Or another cocktail.
With Alexandria’s tips, Dinner Party drinks don’t have to be complicated. You can start with this simple plan, and as you learn more, develop your drinks menu further.
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