Journal  ·  No. 05

Choosing wine styles for a tasting menu

wine · pairing · guide

Match the weight of the wine to the weight of the dish, start light and crisp, and keep dessert wine sweeter than the dessert.

You do not need to memorise bottles. Think in styles. Begin with something crisp and dry, such as a mineral white or a dry sparkling wine, for shellfish and raw dishes.

Move up in weight as the plates do. Richer fish and butter sauces suit a fuller white with some texture. Venison and other game suit a medium-bodied red with soft tannins.

For dessert, choose a wine that is at least as sweet as the dish, or it will taste thin. Our sommelier confirms the exact bottles at the table.