Finalize Multi-Course Menu
2 hoursLock each course protein, sauce, and dominant flavor profile before selecting wines.
Field context
This workflow is part of 4 niche fields
Complete guide for wine pairing dinner — step-by-step workflow, tools, checklist, and expert tips to get started.
Lock each course protein, sauce, and dominant flavor profile before selecting wines.
Rate each candidate wine on weight match, acidity complement, and flavor bridge to the dish.
Estimate glasses per course and total bottles needed for guest count with 10% buffer.
Sequence wines light-to-heavy; pre-chill whites and decant reds 1–2 h before service.
Score candidate wines against each dish for weight, acidity, and flavor bridge compatibility.
Calculate total bottles needed based on guest count, courses, and pour size per course.
Set correct serving temperature for each wine in the pairing sequence.
Determine decanting duration for aged reds served during the main course.
Wine body matched to dish weight.
| Dish Weight | Wine Body | Example Pairing |
|---|---|---|
| Delicate | Light | Oysters + Muscadet |
| Medium | Medium | Roast chicken + Pinot Noir |
| Rich | Full | Lamb + Cabernet Sauvignon |
| Spicy | Off-dry | Thai curry + Riesling Spätlese |
Repeat an ingredient in dish and wine region — mushroom risotto with earthy Barolo creates flavor bridge.
Sparkling wine pairs with nearly everything — keep a bottle chilled as emergency pairing.
Sulfite-sensitive guests need low-sulfite wines — label sulfite content on pairing cards.