It’s party time! But what should you serve your guests?
It can be hard to select wines that taste great, are versatile enough to pair with different foods, and are appealing to all of your guests. We asked wine experts to weigh in with their picks for wines to open (or Coravin) at your next party.
6. Daniel Johnnes
Founder of La Paulée de New York™ and Wine Director of Chef Daniel Boulud’s DINEX Group
“I’d start with a great Blanc de Blancs Champagne, then move on to a 1er Cru Meursault from one of my dear friends Jean-Marc Roulot or Dominique Lafon. I would finish with a wine from the village of Chambolle-Musigny, ideally Musigny Grand Cru from Mugnier or Roumier. Just make sure it’s a small party!”
5. William Rohlfing
Assistant General Manager and Beverage Director at Sorellina
“When you say party, I have to have Champagne, don’t I? In a perfect world, I suppose I would have Bollinger La Grande Annee Rose, Krug Clos d’Ambonnay, and Pierre Peter’s Les Chetillons. In reality, I can’t afford any of those, so I’ll have to keep dreaming!
For a party I might be able to afford, I would love to pour Anthill Farm’s Anderson Valley Pinot Noir, the Vorberg vineyard Pinot Bianco by Cantino Terlan from Alto Adige, and a Cremant d’Alsace rose by Lucien Albrecht. ”
4. Christopher Prewett
Cetrified Sommelier and Fine Wine Sales Manager at The Jug Shop
“Not all of my friends are discerning even though they do appreciate wine that is good- so some user-friendly options that won’t break the bank. There will certainly be a Sparkling Rosé: Allimant Laugner Crémant D’Alsace Rosé, 2011 Valdicava Rosso di Montalcino because there will be food and then the Črnko Jareninčin white blend… because, obviously.”
3. Marybeth Bentwood
Executive Director of Wines of Chile
“I always start with bubbly. It might be Champagne or it might be a Chilean sparkling – one of my go to bubblies is the Miquel Torres Santa Digna Estilado which is a beautiful rose made from the Pais grape. It’s a great wine, well priced with a great story. The color is sublime. After that it depends on the gathering and the foods we’re serving. It’s winter now so a spicy Chilean Syrah pairs really well with so many heavier winter dishes. For a winter white I would look with something with a lot of minerality like Tabali Chardonnay from the North in Chile. It’s got great limestone.”
2. Véronique Sanders