A dinner for two has everything it takes to be memorable: the food, the conversation, the low lighting. The right wine ties it all together. The wrong one gets noticed too: a red that's too heavy flattens a delicate dish, and a lukewarm white becomes the tiresome topic of the evening.
The good news is that there's no single right answer. We've picked five paths, each with a style of wine, the menu it suits, how to serve it and what you can expect. Choose the one that fits the two of you best.
First things first: three golden rules
- Think about the dish first, then the wine. Light dishes call for light wines; intense dishes call for wines with more body.
- Temperature matters more than you think. A warm red turns boozy and heavy; a white that's too cold loses its aroma. The right temperatures are listed with each option below.
- A 750 ml bottle yields about five glasses. For two people, that's one bottle with dinner and, if you like, a sparkling wine or a Port to open and close the evening. Romance is about savoring, not overdoing it.
Option 1 - Start with a rosé sparkling wine
Best for: those who want to mark the moment with the very first toast.
The wine: a dry, delicate rosé sparkling wine, such as the V8+ Prosecco Rosé Millesimato "Lele" or the Dos Fincas Rosé Extra Brut.
Pair with: light starters such as tomato bruschetta, carpaccio, smoked salmon, grilled shrimp and soft cheeses (brie, camembert).
How to serve: well chilled, at 6 to 8 °C (three hours in the fridge or 20 minutes in a bucket of ice water). Open it without a pop: hold the cork and turn the bottle, not the cork. Use a flute or tulip glass.
What to expect: freshness, fine bubbles and red-fruit notes that whet the appetite. It's the easiest way to start the evening on a festive note.
Option 2 - Pinot Noir, the most romantic red there is
Best for: those who prefer red, but whose menu is delicate.
The wine: Pinot Noir, the most elegant of the red grapes: low in tannin, with plenty of red fruit and perfume. Suggestions: Casa De Uco El Salvaje Organic Pinot Noir, Tenuta Pinot Nero DOC Friuli and, for a special occasion, the Casa Romero Viento Puelche Pinot Noir 2018.
Pair with: mushroom risotto, pasta with mushroom or fresh tomato sauce, roasted salmon, duck, cheese board.
How to serve: slightly cool, at 14 to 16 °C (15 minutes in the fridge on a hot day). Use a large, wide-bowled glass, which concentrates the aroma.
What to expect: a wine that's light in body and intense in aroma, with cherry, strawberry and a hint of earthiness. It keeps pace with the conversation without wearing anyone out.
Option 3 - The classic red for meat
Best for: those going for filet, ribeye or lamb.
The wine: a medium- to full-bodied red with soft tannins. Three styles:
- Argentine Malbec, fruity and velvety: Viña Amalia Reserva Malbec.
- Bordeaux, more elegant, with herbal notes: Cuvée 60 Bordeaux Rouge.
- To impress, a Nebbiolo from Piedmont, made from the same grape as Barolo: Bricco Nebbiolo D'Alba DOC.
Pair with: filet mignon with a wine or green peppercorn sauce, ribeye in butter, lamb with rosemary, pasta with ragù.
How to serve: at 16 to 18 °C, never at room temperature on a hot day. If you can, open the bottle (or use a decanter) 30 minutes ahead: Nebbiolo, in particular, appreciates the air.
What to expect: a perfect match. The tannins "cleanse" the fat of the meat, and the meat softens the wine. It's a combination that almost never fails.
Option 4 - An elegant white for fish and seafood
Best for: those whose main course comes from the sea.
The wine: a white with body and freshness. Suggestions: the Italian Costa Arente Lugana DOC, floral and mineral; the Bricco Cortese Di Gavi DOCG, citrusy and delicate; or the Portuguese Monte da Raposinha Grande Reserva Branco, a creamier Chardonnay for dishes with sauce.
Pair with: grilled fish with vegetables, shrimp in garlic butter, lemon risotto, a light moqueca, seafood pasta.
How to serve: at 8 to 10 °C for the lighter ones, 10 to 12 °C for the fuller-bodied whites. Use a white wine glass, smaller than a red wine glass.
What to expect: freshness and acidity that make the fish taste even better without weighing it down. A great choice for warm evenings.
Option 5 - End the night with a dessert wine
Best for: those who think dessert is the best part.
The wine:
- Tawny Port, with notes of caramel, nuts and dried fig: Quinta do Portal Fine Tawny Porto or, for a milestone occasion, the Old Tawny 10 Years.
- Ruby Port, with intense red fruit: Quinta do Portal Fine Ruby Porto.
- Moscatel, fragrant, with notes of orange and honey: Quinta do Portal Moscatel do Douro.
Pair with: Tawny with crème brûlée, flan, walnut tart. Ruby with dark chocolate and red berries. Moscatel with fruit tarts and orange sweets.
How to serve: slightly cool, at 12 to 16 °C, in a small glass. One serving is enough.
What to expect: a sweet, lingering finish. A dessert wine turns a simple sweet into a moment.
Quick summary
| If dinner is... | Go for... |
|---|---|
| Light starters and a toast | Rosé sparkling wine |
| Pasta, risotto, salmon | Pinot Noir |
| Red meat | Malbec, Bordeaux or Nebbiolo |
| Fish and seafood | Elegant white (Lugana, Gavi, Chardonnay) |
| Dessert | Tawny Port, Ruby Port or Moscatel |
Have you chosen? The wines arrive within 48 business hours, with delivery in Curitiba and the Metropolitan Region. So you're not scrambling at the last minute, order two days ahead.
Enjoy responsibly. If you drink, don't drive. Sale prohibited to anyone under 18.