Your Next Dinner Party Doesn't Need a Sommelier
I was once pouring wine at an event next to an older French Winemaker. He was asked what the most important consideration was when selecting a wine to pair with dinner. He tilted his head to give the impression that he needed to measure his answer, then he grinned and answered flatly, "Your date." This time of year, the possibilities of food and wine pairing explode. As gardens overflow and farmers' markets become a Foodie's paradise, the possibilities are endless. That is, until you read an article in Food & Wine Magazine or catch a reel of an influencer admonishing exactly what you had planned on opening with dinner tonight. I don't want to give the impression that I am ambivalent about food and wine pairing. I believe, based on my experience, that food and wine pairings can be revelatory. That, when done thoughtfully, the experience of food and wine together creates a magic that transcends either part. The math can be non-linear. However, most of the time, Gastronomical Nirvana isn't the objective. You simply want a good bottle with a good meal and great company.
The good news is that despite the possibility that the perfect pairing might elicit a near-religious experience, there is minimal downside. It is improbable that the wine you open will ruin tonight's meal. Instead of obsessing over tannins and acidity, consider expanding your focus beyond the food itself. Selecting a wine that pleases your guests might be more important than matching tannin and acid with the protein. You wouldn't serve a medium rare Wagyu Ribeye to your vegan friends. Likewise, while a Red Blend from Red Mountain might pair perfectly with that Ribeye, if your guests get headaches from Red wines, then maybe a barrel-fermented Chardonnay with nice acidity would be more "perfect". In these situations, it's okay to play it safe. Focus on easy-to-drink bottles of Pinot Noir, characterized by bright fruit and acidity, as well as white wines with minimal or no oak influence. They are as friendly to the food as they are to guests. You don't need to be anxious. These meals aren't about impressing wine critics; they are about connecting with people. As the Frenchman suggested, the company matters more than varietals or vintage.
