A Complete Six Wine Tasting Menu

By Susan and Peter Martin, The Culinary Duo Susan and I have always believed that the best way to appreciate wine is to experience it alongside thoughtfully chosen food. With that in mind, we created this complete six wine tasting menu designed specifically for hosting a relaxed and enjoyable tasting at home. Each wine is paired with a small dish that highlights how flavors interact, enhance one another, and sometimes transform completely when enjoyed together. Our goal is to guide you through a tasting that is both educational and delicious, helping you and your guests discover why certain pairings work so beautifully. In the directions that follow, we walk you step by step through the wines, the food pairings, and how to present each course so you can recreate this tasting experience in your own home. ## Overview of the Menu 1. Sparkling Wine + Salty Appetizers 2. Sauvignon Blanc + Goat Cheese Crostini 3. Chardonnay + Lemon Butter Shrimp 4. Pinot Noir + Mushroom Tart 5. Cabernet Sauvignon + Steak Bites 6. Port + Dark Chocolate Serve wines in this order so lighter wines are not overwhelmed by heavier ones. --- ## Wine 1 — Sparkling Wine (Champagne, Cava, or Prosecco) **Suggested wines:** La Marca Prosecco · Veuve Clicquot Champagne · Segura Viudas Cava **Food pairing:** potato chips, fried calamari, tempura shrimp, lightly salted popcorn **Why the pairing works:** Sparkling wines have high acidity and bubbles that cut through salty or fried foods. Salt enhances the fruit flavors and makes the wine taste smoother. **Serving temperature:** 40–45°F **Talking point:** Ask guests if the wine tastes brighter or fruitier after the salty food. --- ## Wine 2 — Sauvignon Blanc **Suggested wines:** Kim Crawford Sauvignon Blanc (New Zealand) · Cloudy Bay Sauvignon Blanc · Sancerre (France) **Food pairing:** Goat cheese crostini — toasted baguette, fresh goat cheese, honey drizzle, fresh herbs (thyme or basil) **Why the pairing works:** Sauvignon Blanc has high acidity and citrus notes that complement the tangy goat cheese. The pairing creates balance. **Serving temperature:** 45–50°F **Talking point:** Point out the herbal or citrus notes that match the herbs in the food. --- ## Wine 3 — Chardonnay **Suggested wines:** Sonoma Cutrer Chardonnay · Rombauer Chardonnay · Louis Jadot Burgundy Chardonnay **Food pairing:** Lemon butter shrimp — sauté shrimp with butter, garlic, lemon, parsley **Why the pairing works:** A fuller Chardonnay has rich texture and sometimes buttery notes that match seafood cooked with butter. **Serving temperature:** 50–55°F **Talking point:** Ask guests if they notice the creaminess of the wine with the butter sauce. --- ## Wine 4 — Pinot Noir **Suggested wines:** Meiomi Pinot Noir · La Crema Pinot Noir · Willamette Valley Pinot Noir **Food pairing:** Mushroom tart or sautéed mushrooms — mushrooms, olive oil, garlic, thyme, puff pastry or crostini **Why the pairing works:** Pinot Noir often has earthy flavors that mirror mushrooms. This creates a classic flavor harmony. **Serving temperature:** 55–60°F **Talking point:** Ask guests if the earthy flavors of the mushrooms bring out more fruit in the wine. --- ## Wine 5 — Cabernet Sauvignon **Suggested wines:** Josh Cellars Cabernet Sauvignon · Caymus Cabernet Sauvignon · Silver Oak Cabernet Sauvignon **Food pairing:** Steak bites or aged cheddar — seared steak cubes with salt, pepper, olive oil; or aged cheddar cubes **Why the pairing works:** Cabernet Sauvignon contains tannins that can taste dry by themselves. Protein and fat soften tannins and make the wine taste smoother. **Serving temperature:** 60–65°F **Talking point:** Ask guests to taste the wine before and after the steak to see how the tannins soften. --- ## Wine 6 — Port or Dessert Wine **Suggested wines:** Taylor Fladgate 10 Year Tawny Port · Graham's Port · Late Harvest Riesling **Food pairing:** Dark chocolate or chocolate truffles. Optional additions: blue cheese, chocolate cake, chocolate-covered strawberries. **Why the pairing works:** Dessert wines are sweet, and the sweetness balances the bitterness of dark chocolate. **Serving temperature:** 55–60°F **Talking point:** Explain that dessert wines should always be sweeter than the dessert. --- ## Example Event Timeline | Time | Activity | | --- | --- | | 6:00 | Guests arrive | | 6:10 | Introduction to tasting | | 6:15 | Wine 1 | | 6:25 | Wine 2 | | 6:35 | Wine 3 | | 6:45 | Wine 4 | | 6:55 | Wine 5 | | 7:05 | Wine 6 | | 7:15 | Discussion and social time | ## Preparation Checklist **Wine** - 6 wines - 2 bottles per wine for 10 guests - Wine opener - Ice bucket for whites **Glassware** - 1 to 2 glasses per guest **Food prep — small tasting portions** - Crostini - Shrimp - Mushrooms - Steak bites - Chocolate **Table items** - Water pitchers - Bread or crackers - Napkins - Tasting sheets - Pens - Dump bucket ## How to Guide Guests Through Each Pairing For each wine: 1. Smell the wine 2. Taste the wine alone 3. Taste the food 4. Taste the wine again Ask guests: - Does the wine taste different after the food? - Is the wine smoother? - Do you notice new flavors? This interaction makes the tasting fun and educational. ## Tips for Hosting a Great Tasting - Keep pours small (2 oz) - Avoid strong room scents - Serve wines in correct order - Encourage discussion - Provide water between wines The goal is exploration, not expertise.