Wine & Dine: How to Become a Connoisseur

Wine & Dine: How to Become a Connoisseur

The festive season is around the corner once again. 2020 has been a ride, so what better way to end it than with a celebration? Contrary to popular belief, it’s possible to stay safe while having an extraordinary time. Instead of heading out for gatherings, switch it up this year by hosting an intimate gathering from the comfort of your home. Don your chef’s hat, apron, and wine and dine your loved ones in your cozy abode. Here is a quick festive guide to becoming an amateur wine connoisseur by pairing the right wines with each course of the meal to give it that extra holiday pizzazz. 


An alcoholic drink made with fermented grapes (no, not the usual table grapes but ones that are smaller, sweeter and contain more seeds), there are many aspects to understanding and appreciating wine. Here are a few basic characteristics to get you clued in on the wine speak.


Styles of Wine

Wines can be broadly categorized into nine styles, each with unique attributes. You will have to experiment and find which tickles your fancy. 


Light-Bodied Red: Pale in color, with light tannin and floral-herbal aromas

Try: Pinot Noir, Gamay, Frappato


Medium-Bodied Red: A type of wine with slightly higher acidity which allows it to be paired with a wide variety of food as its zesty quality won’t be drowned out by vinegar, tomato, or citrus-based sauces.

Try: Merlot, Grenache, Cabernet Franc


Full-Bodied Red: Bold with high levels of tannin, has a palate-cleansing effect

Try: Shiraz, Cabernet Sauvignon, Malbec


Rosé: Has a pink hue and lighter flavor than that of red wines and a lower level of tannin

Try: Provence Rosé, Sangiovese Rosé, Syrah Rosé


Aromatic White: Explosive aromas, often featuring wines of sweet styles

Try: Moscato, Riesling, Torrontés


Light-Bodied White: Also known as the “Beer of Wine”, perfect for savory lovers

Try: Sauvignon Blanc, Albariño, Chenin Blanc


Full-Bodied White: Usually involves oak-aging and has subtle creamy notes, perfect for red wine lovers

Try: Chardonnay, Viognier, Marsanne


Sparkling: A must-have for celebrations, contains carbonation

Try: Cava, Prosecco, Lambrusco


Dessert: Usually drank before the meal, as aperitif

Try: Sherry, Port, Tawny


Food Pairings

Wines should be seen as an element that actively interacts with a dish and it is essential to balance the taste components of a dish with the wine to accentuate its key flavors. 


Red Wines: Pair light-bodied wines with grilled vegetables, white meat or chicken. Medium-bodied reds will go well with meat dishes, pasta, and spicy food. Full-bodied wines are well-suited with grilled and roasted meat dishes such as steaks, hamburgers or smoked meat.


White Wines: Boasting bright, savory, and creamy notes, pair them with soft cheese, white bread, meat, fish, seafood or salad. 


Rosé Wines: Couple rosé wines with light-flavoured dishes like fish, poultry or fruit. 


Sparkling Wines: Pop the champagne with salad, cheese, fish or bread on the side.


Dessert Wines: Other than with desserts, indulge in dessert wines with smoked meat and soft cheese.


Do’s & Don’ts

Do’s: 

  • Hold the glass by the bottom of the stem and swirl. This helps to aerate the wines slightly, bringing out the aroma of the wine. 
  • Take a whiff of your wine glass before tasting, it can help with your food pairing decisions. 
  • To taste, take a small sip and swish it lightly inside your mouth before swallowing. Breathe steadily while swishing the liquid to activate your sense of smell and sharpen your taste buds. 

Don’ts: 

  • Swirl the wine for more than 5 seconds. 
  • Taste before smelling.
  • Chug the wine. This deprives you from experiencing the complex flavors of the wine.


With this quick guide, you are one step closer to becoming the James Suckling of your group. Get ready to party with your loved ones and of course, stay safe this holiday season!

Back to blog