Host Better — A Pouring Guide
The difference between "people came round" and "we had a dinner party" is often just a carafe of water on the table and a bottle of wine that's been opened before they arrived.
Hosting doesn't need to be stressful. It doesn't need to be expensive. It needs a bit of thought, a rough plan, and the confidence to keep things simple. This guide covers everything you need to pour with confidence — quantities, pairings, cocktails, and the art of making your table look like you've got it together.
How Much Wine Per Person?
The question everyone asks and nobody wants to get wrong. Here's the honest maths:
| Event Type | Per Person | For 6 Guests |
|---|---|---|
| Casual weeknight dinner | Half a bottle (3 glasses) | 3 bottles |
| Proper dinner party | Two-thirds of a bottle | 4 bottles |
| Long evening with aperitifs | A bottle (you'll be fine) | 6 bottles |
| Non-drinkers in the mix | Reduce wine, increase soft options | Adjust by head count |
The Safety Buffer
Always buy one more bottle than you think you need. Unopened wine keeps. Running out doesn't.
Red vs. White?
A good rule: match the weight of the wine to the weight of the food. Lighter food (fish, salads, pasta) leans white. Heavier food (red meat, stews, cheese) leans red. In summer, lean white and rosé. In winter, lean red. When in doubt, offer both.
The Aperitif: Setting the Tone
Guests arrive. They're standing about awkwardly. A drink in hand fixes everything. The aperitif isn't about getting people drunk before dinner — it's a bridge between arriving and sitting down.
Simple Aperitif Ideas
- English sparkling wine — nothing says "this is a proper evening" quite like bubbles. Chapel Down or Nyetimber NV, around £18–£28. Serve in proper flutes or tulip glasses.
- Gin & tonic — the British default. A good London Dry (Beefeater, Sipsmith, Tanqueray) with quality tonic (Fever-Tree or Franklin & Sons) and a garnish.
- Sherry — criminally underrated as an aperitif. A chilled Fino or Manzanilla is dry, refreshing, and sophisticated. Try Tio Pepe, around £9 from most supermarkets.
- Aperol Spritz — crowd-pleasing, low ABV, easy to batch. 3 parts Prosecco, 2 parts Aperol, 1 part soda. Orange slice.
Table Setting with Carafes
A carafe of water on the table is non-negotiable. It keeps guests hydrated, gives non-drinkers something elegant to pour, and saves you getting up every five minutes.
The Two-Carafe Setup
- One carafe of still water — at room temperature or chilled, with a slice of lemon or cucumber.
- One carafe of decanted wine — red, ideally poured 30 minutes before serving.
This simple arrangement transforms any dinner table. Both vessels should be within reach of everyone. See our carafe buying guide for recommendations at every price point.
Adding Polish
- Cloth napkins — even cheap ones from IKEA elevate the table instantly. Around £6 for a pack of four on Amazon UK.
- Candles — tapered, in holders. Not scented (interferes with food). Dinner candles, 10-pack on Amazon UK for around £8.
- A cheeseboard — never fails as a bridge between main course and pudding. Three cheeses, some chutney, crackers, grapes. Done.
Cocktails for Hosts Who Don't Want to Be Stuck Behind a Bar
The trick is to batch in advance. Make the cocktail in a jug or carafe before guests arrive, then simply pour.
Batch Cocktails (Serves 6)
Classic Negroni Jug
- 250ml gin
- 250ml sweet vermouth (Martini Rosso or Cocchi)
- 250ml Campari
- Stir together, chill in the fridge. Serve over ice with an orange peel.
- Total cost: around £20–£25
Pimm's Carafe (Summer)
- 250ml Pimm's No.1
- 750ml lemonade
- Sliced cucumber, strawberries, mint, orange
- Combine in a large carafe or jug just before serving.
- Total cost: around £8–£10
Whisky Sour Batch (Winter)
- 300ml bourbon or Scotch blended whisky
- 150ml fresh lemon juice
- 100ml sugar syrup
- Shake portions with ice and strain into glasses. Garnish with a lemon twist.
- Total cost: around £15
What to Pour for Non-Drinkers
One in four UK adults now identifies as a non-drinker or low-drinker. Good hosting means making them feel as considered as everyone else.
Elevated Non-Alcoholic Options
- Seedlip — the original non-alcoholic spirit. Garden 108 with Fever-Tree tonic is genuinely lovely. Around £22 a bottle, but lasts multiple servings.
- Lyre's — extensive range of non-alcoholic versions of classic spirits. Their "Italian Spritz" Aperol alternative is convincing.
- Sparkling elderflower — Belvoir or Bottle Green. Served in a wine glass with a sprig of mint.
- Flavoured water carafe — filtered water with cucumber, lemon, and fresh mint. Simple, elegant, free.
Never make non-drinkers ask for an alternative. Have it visible, poured, and presented with the same care as the wine.
The British Dinner Party Calendar
Spring
- Easter lunch — English sparkling, a lamb-friendly Rioja or Pinot Noir, roasted veg, a lemon tart. Classic.
- Garden party — Pimm's in a jug, rosé in the fridge, strawberries everywhere.
Summer
- BBQ — cold lager (craft British ales from BrewDog or Camden), chilled rosé, Aperol Spritz, burgers, salads.
- Wimbledon — Champagne or English sparkling, strawberries and cream. Tradition demands it.
Autumn
- Harvest dinner — full-bodied reds (Châteauneuf-du-Pape, Barolo), root vegetable dishes, a sticky toffee pudding.
- Bonfire Night — mulled wine or hot cider, toffee apples, jacket potatoes.
Winter
- Christmas — the full production. Champagne on arrival, white with the starter, red with the main, port or dessert wine with cheese. A carafe of water between every course.
- Burns Night (25 Jan) — whisky, haggis, neeps and tatties. Toast with a Scotch single malt.
The Hosting Checklist
- [ ] Wine bought 2 days ahead (so it's the right temperature)
- [ ] Water carafe filled and chilled
- [ ] Red wine decanted 30 minutes before guests arrive
- [ ] Glasses polished — one wine glass and one water glass per person
- [ ] Non-alcoholic option visible and ready
- [ ] Ice made (always more than you think)
- [ ] Corkscrew located (not in the bottom of a drawer)
Host Better — a pouring guide for every occasion. Part of Carafe.