Dinner Party Hosting Made Easy with the Perfect Wine Pairings

Hosting a dinner party at home is one of the most fun ways to entertain. No reservations, no rushing. Just delicious food, great wine and the people you love to spend time with.

We teamed up with Emma from @ourcountertop to build a four-course menu paired with our favorite weeknight wines. She set the scene with a few simple touches, then let the wines do the heavy lifting. Get the full menu, recipes, and wine pairings below.

Simple 4-Course Dinner Party Menu with Wine Pairings

Course 1: Shrimp Ceviche with Avocado and Lime
Paired with Lot 2 Sauvignon Blanc

Start things off light and fresh. Shrimp ceviche brings bright citrus and a little kick, while Lot 2 Sauvignon Blanc from New Zealand adds crisp acidity and zesty citrus notes that enhance every bite. It is refreshing, balanced, and the perfect way to set the tone for the night.

Course 2: Ricotta Ravioli with Lemon Butter Sauce
Paired with Lot 33 Rosé

For the second course, go with something soft and comforting. Ricotta ravioli paired with a simple lemon butter sauce feels elevated without being complicated. Lot 33 Languedoc Rosé adds a subtle fruitiness and clean finish that cuts through the richness and keeps things light.

Course 3: Grilled Steak with Chimichurri
Paired with Lot 225 Cabernet Sauvignon

This is your main event. A grilled steak topped with herb packed chimichurri brings bold, savory flavor. Lot 225 Cabernet Sauvignon from California is the perfect match, with enough structure and depth to stand up to the richness while complementing the herbs and char.

Course 4: Olive Oil Cake with Whipped Cream and Berries
Paired with Lot 50 Prosecco

End on a light, bright note. Olive oil cake is tender and just sweet enough, especially with fresh berries and whipped cream. Lot 50 Prosecco from Veneto, Italy adds a celebratory finish with its bubbles and crisp, light finish that lets the dessert shine. Find our weeknight wines at a retailer near you.

Shrimp Ceviche with Avocado & Lime Recipe

Ingredients

• 1 lb cooked shrimp, chopped
• 2 avocados, diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, finely diced
• 1/4 cup cilantro, chopped
• Juice of 3 limes
• Salt, to taste
• Tortilla chips or crostini, for serving
  

Instructions

1. Add the shrimp, red onion, jalapeño, cilantro, and lime juice to a bowl.
2. Season with salt and stir to combine.
3.  Gently fold in the avocado.
4. Refrigerate for at least 15 minutes before serving.
5. Serve chilled with tortilla chips or crostini.

Ricotta Ravioli with Lemon Butter Sauce Recipe

Ingredients

• 1 package fresh ricotta ravioli
• 6 tbsp butter
• 1 lemon, zested and juiced
• 1/4 cup grated Parmesan
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Cook ravioli per package directions. Reserve 1/2 cup pasta water before draining.
2. Melt butter in a large skillet over medium heat.
3. Stir in lemon zest and juice.
4. Add drained ravioli and a splash of pasta water, tossing gently to coat.
5. Stir in Parmesan, season with salt and pepper.
6. Garnish with parsley and serve immediately.

Grilled Steak with Chimichurri Recipe

Ingredients (For the steak):

• 2 lbs flank, skirt, or sirloin steak
• 1 tbsp olive oil
• Salt and pepper

Ingredients (For the Chimichurri):

• 1 cup parsley, finely chopped
• 3 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/2 cup olive oil
• Salt and pepper, to taste

Instructions

1. Pat steak dry and season with olive oil, salt, and pepper.
2. Grill over high heat for 4-6 minutes per side, depending on thickness and desired doneness.
3. Rest for 10 minutes before slicing.
4. Combine parsley, garlic, vinegar, red pepper flakes, olive oil, salt, and pepper in a bowl.
5. Slice steak against the grain and spoon chimichurri over the top.
   

Olive Oil Cake with Strawberry Compote & Whipped Cream

Ingredients (For the cake):

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 large eggs
• 3/4 cup granulated sugar
• 3/4 cup extra virgin olive oil
• 1/2 cup whole milk
• Zest and juice of 1 lemon
• 1 tsp vanilla extract
  

Ingredients (For the strawberry compote):    

• 1 pint strawberries, diced
• 2 tbsp sugar

Ingredients (For the whipped cream):

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and line an 8-inch round cake pan.
   
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk eggs and sugar until smooth and slightly lighter in color.
4. Slowly whisk in olive oil, then stir in milk, lemon zest, juice, and vanilla.
5. Add dry ingredients and mix just until combined.
   
6. Bake for 35-40 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a rack.
7. For compote, cook strawberries and sugar over medium heat for 10-15 minutes until thick. Cool before serving.
8. Whip cream, powdered sugar, and vanilla to soft peaks.
9. Slice cake and top with whipped cream and strawberry compote.

Next time you’re hosting, give Emma’s menu and wine pairings a try and tag us in on the fun. The only hard part will be deciding which pairing you loved the most. Cheers!