You probably know the situation: between meetings, everyday life and daycare pickup, the spontaneous idea often arises to invite friends over for a dinner party with wine pairings at the weekend. Yet between appointments there is hardly any time to plan a suitable gourmet menu with carefully matched wines.So that you do not end up serving just any wine with takeaway sushi, we have put together a 4-course fine dining menu with professional food pairings – inspired by upscale gastronomy and perfect for a culinary experience at home.
Amuse: Toasted tramezzino with smoked salmon trout and crème fraîche
In the glass: NV Frerejean Frères Premier Cru Brut
The NV Frerejean Frères Premier Cru Brut is an elegant Champagne from the Côte des Blancs and an ideal introduction to a fine dining menu with Champagne pairings. With fine bubbles, fresh minerality and a complex structure, this Premier Cru Brut Champagne is an excellent choice for a stylish dinner party. The cuvée, made from equal parts Chardonnay and Pinot Noir, spends around five years on the lees, developing complex aromas of white fruit, citrus, brioche and toasted almonds. On the palate, it is both precise and creamy, with lively acidity and a long, harmonious finish. Frerejean Frères was founded in 2005 by the brothers Guillaume, Richard and Rodolphe Frerejean-Taittinger and combines the tradition of the famous Taittinger family with a modern, terroir-driven style. The house's Champagnes stand for long ageing, artisanal precision and gastronomic elegance and are now appreciated in many top restaurants and by Michelin-starred sommeliers.
1st course: Insalata di zucchine e pomodorini con formaggio di capra
In the glass: 2023 Dievole IGT Toscana Trebbiano Campinovi
This Italian white wine from Tuscany (Trebbiano) is a classic partner for light starters and is ideal for an Italian-inspired gourmet menu with wine pairings. In the glass, it appears straw yellow with greenish reflections, while the nose is shaped by aromas of citrus fruit, white peach, herbs and delicate floral notes. On the palate, the wine is fresh, linear and mineral, with lively acidity and a pleasantly saline, lingering finish. Behind the wine is the historic estate Dievole in Chianti Classico, known for organic farming, terroir-driven wines and the combination of Tuscan tradition with contemporary elegance. Campinovi Trebbiano pairs particularly well with an Insalata di zucchine e pomodorini con formaggio di capra: the wine's lively acidity highlights the freshness of zucchini and tomatoes, while its mineral and herbal nuances harmonise beautifully with the creamy texture and fine acidity of the goat cheese.
2nd course: Cod on spinach with beurre blanc
In the glass: 2023 Domaine François Carillon Côte D’Or Blanc
A classic Burgundy Chardonnay from the Côte de Beaune that is particularly well suited to pairing with fish dishes. This elegant white wine offers fine minerality, citrus notes and subtle oak aromas and is an excellent choice with cod and beurre blanc. On the nose, aromas of citrus fruit, green apple, white peach and white flowers are accompanied by a chalky, slightly smoky note typical of the soils of the Côte de Beaune. The historic estate Domaine François Carillon has cultivated vineyards in Puligny-Montrachet for generations and today stands for biodynamically influenced precision, restrained use of oak and exceptional expression in its Chardonnay wines. The wine pairs particularly harmoniously with cod on spinach and beurre blanc: its lively acidity elegantly balances the creamy butter sauce, while its mineral freshness emphasises the delicate sweetness and tender texture of the cod. At the same time, the subtle toasted notes and saline minerality echo the buttery and slightly earthy nuances of the spinach and sauce, creating an exceptionally harmonious Burgundian pairing.
3rd course: Roast beef with Pommes Pavé, green asparagus and Sauce Choron.
In the glass: 2015 Château Lascombes
The 2015 Château Lascombes from Margaux is a powerful Bordeaux Grand Cru Classé, ideal for an upscale steak and roast beef wine-pairing menu. With aromas of blackcurrant, cedar and tobacco, this Bordeaux pairs perfectly with roast beef, classic accompaniments and Sauce Choron. The historic Château Lascombes has ranked among the Deuxième Crus of Margaux since the 1855 classification and today combines historical stature with modern precision and a terroir-driven style. It is particularly convincing with roast beef, pommes pavé, green asparagus and Sauce Choron: its ripe fruit and spicy oak notes harmonise beautifully with the roasted flavours of the meat and the crisp potato texture. At the same time, Margaux's elegant acidity creates an appealing contrast to the creamy, buttery Sauce Choron, while the wine's fine herbal and tobacco notes complement the slightly bitter nuances of the green asparagus.
4th course: White chocolate mousse with raspberries and basil granita
In the glass: 2023 Weingut Karthäuserhofberg Riesling Spätlese
This noble-sweet Riesling Spätlese from the Mosel is a classic dessert wine for a fine dining pairing with white chocolate. Its combination of sweetness, acidity and minerality makes it ideal with desserts featuring white chocolate, raspberries and fresh herbs. The nose shows intense aromas of candied lime, mandarin, peach and exotic fruit, accompanied by cool slate spice and delicate herbal notes. On the palate, the wine is juicy and creamy, yet carried by lively, precise acidity that gives it lightness and remarkable length. The historic winery Karthäuserhof is one of Germany's oldest wineries and is renowned for its distinctive Rieslings from the monopole Karthäuserhofberg vineyard, which consistently show a precise interplay of fruit, minerality and elegance. The pairing with white chocolate mousse, raspberries and basil granita is particularly exciting: the fine sweetness and creaminess of the white chocolate are elegantly matched by the wine, while the fresh acidity lightens the richness and the red-fruit character of the raspberries mirrors the Riesling's exotic fruit. At the same time, the herbal freshness of the basil provides an aromatic counterpoint that further accentuates the wine's mineral tension and makes the pairing especially vibrant.
