What to buy for a wine and food pairing evening

Planning a wine and food pairing evening means buying more than bottles and ingredients. You also need the right glasses for each wine, enough serving pieces, chilled storage and tableware for every course. Use the confirmed guest count to calculate quantities, then add a small buffer for breakage, spills and second helpings. Fresh vegetables, herbs, sauces and dessert should be bought close to the event; non-perishable groceries and wine can be arranged earlier.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Dining tablesqty 6
Chairsqty 32
Buffet tablesqty 2
Service table

Tableware

White dinner platesqty 36
Small appetizer platesqty 36
Dessert platesqty 36
White wine glassesqty 36
Red wine glassesqty 36
Champagne glassesqty 36
Water glassesqty 36
Coffee cupsqty 36
Dinner cutlery setsqty 36
Coffee spoonsqty 36
Serving spoonsqty 8
Wine carafesqty 6
Water carafesqty 6
Serving traysqty 8

Kitchen

Cutting boardsqty 4
Chef's knivesqty 4
Mixing bowlsqty 6
Baking dishesqty 4
Saucepanqty 3
Serving tongsqty 6

Equipment

Wine openersqty 6
Coolersqty 4
Ice containersqty 3
Coffee maker
Kettleqty 2

Decorations

Table runnersqty 6
Tealight holdersqty 18
Menusqty 32
Name badgesqty 32
Table numbersqty 6

Cleaning

Waste binsqty 3
Dish brushesqty 3
Microfiber clothsqty 8
Trash bag holdersqty 3

Catering

Groceries
- Prosecco - 5 bottles
- Sauvignon blanc - 5 bottles
- Chardonnay - 5 bottles
- Pinot noir - 5 bottles
- Rioja crianza - 6 bottles
- Ruby port - 3 bottles
- Sparkling water - 12 bottles
- Still mineral water - 12 bottles
- Cola - 4 bottles
- Cola Zero - 4 bottles
- Apple juice - 3 liters
- Coffee beans - 1.5 kilograms
- Black tea - 40 bags
- Herbal tea - 30 bags
- Whole milk - 4 liter
- Oat milk - 2 liter
- Granulated sugar - 1 kilogram
- Butter - 500 grams
- Baguettes - 8 pieces
- Crostini - 60 pieces
- Cream cheese - 1 kilogram
- Goat cheese - 750 grams
- Red beets - 2 kilograms
- Walnuts - 500 gram
- Honey - 1 jar
- Burrata - 30 pieces
- Cherry tomatoes - 3 kilograms
- Arugula - 500 grams
- Fresh basil - 8 bunches
- Olive oil - 2 liters
- Balsamic vinegar - 500 milliliters
- Beef stew - 5 kilograms
- Mushrooms - 3 kilogram
- Risotto rice - 2,5 kilogram
- Vegetable stock - 6 liters
- Beef broth - 4 liters
- Onions - 2 kilograms
- Garlic - 6 bulbs
- Carrots - 2 kilogram
- Celery - 1 kilogram
- Red wine vinegar - 500 milliliter
- Fresh thyme - 6 bunches
- Fresh rosemary - 4 bunches
- Bay leaf - 2 bags
- Salt - 1 kilogram
- Black pepper - 250 grams
- Parmesan cheese - 1.5 kilograms
- Whipped cream - 3 liters
- Dark chocolate - 2 kilograms
- Eggs - 30 pieces
- Vanilla extract - 100 milliliters
- Cocoa powder - 500 gram
- Mixed berries - 2 kilograms
- Powdered sugar - 500 grams
- Lemons - 12 pieces
- Limes - 8 pieces
- Ice cubes - 15 kilograms
- Paper napkins - 150 pieces
- Paper towels - 6 rolls
- Toilet paper - 24 rolls
- Dish soap - 2 bottles
- Dishwasher tablets - 30 pieces
- All-purpose cleaner - 2 bottles
- Sponges - 6 pieces
- Garbage bags - 30 pieces

Tips

Plan one complete place setting per guest, plus two or three spare dinner plates, appetizer plates and dessert plates. Count water glasses separately, because guests use them throughout the evening.
For each guest, allow one white wine glass and one red wine glass when both styles are served. Add two or three spare glasses of each type, and reserve champagne glasses only if sparkling wine is on the menu.
Keep white wine chilled for at least 2 hours before guests arrive. For a group of 10, prepare enough cooler or ice-container space for the bottles you will serve, rather than relying on a refrigerator at the last minute.
Buy non-perishable groceries and check knives, cutting boards, mixing bowls, baking dishes and serving spoons several days ahead. Fresh vegetables, herbs and other short-life ingredients can then be bought 1–2 days before the evening.
Set aside one serving tray, carafe and pair of tongs for each course that needs them, and label menus or name cards before setting the table. Missing serving equipment is harder to replace once cooking and tasting have started.

Frequently asked questions

How many wine glasses do I need per person for a wine pairing evening?: Plan one white wine glass and one red wine glass per guest if both wines are served during the evening. Keep at least 2–3 spare glasses of each type for breakage or replacements.
How much wine should I buy for a wine and food pairing evening?: As a working estimate, allow about half a bottle per guest for a structured tasting with food, then add 1–2 extra bottles for a group of 10. Adjust the total to the number of pairings and the serving size.
When should I buy the food for a wine pairing dinner?: Buy non-perishable groceries at least 3–5 days ahead and purchase fresh vegetables, herbs and other short-life ingredients 1–2 days before the event. Prepare dessert, sauces and other make-ahead items according to their storage time.
How many plates and cutlery sets are needed for each guest?: Prepare one dinner plate, one small appetizer plate and one dessert plate per guest, plus 2–3 spare pieces of each. Count one dinner cutlery set per guest and provide coffee spoons separately.

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