The Return of the Dinner Party: Good Food, Great Drinks & the Joy of Hosting

By Fiona | Vino Zero

There's something really lovely about having people over for dinner. Not necessarily a big occasion or an elaborate celebration, but simply inviting a few friends around, cooking something delicious and spending an evening together without having to be anywhere else. And let's face it, these days staying in really is the new going out...hello slippers (and a short walk to bed at the end of the night)!

Dinner parties actually have a rather special place in our hearts at Vino Zero, because it was over an alcohol-free wine-paired dinner that the whole idea for the business first came about. What started as an evening of good food, interesting wines and conversation eventually became something much bigger. It's funny to think that a simple dinner party could lead to an entire business starting, but I suppose the best ideas often happen when you're sitting around a table with people you enjoy.

Now, if you know Alex and me, you'll know we approach these evenings slightly differently. I'm usually thinking about what we're going to eat, whether I've got enough candles and how to make sure everyone has a lovely time. Alex, meanwhile, is already contemplating which grape varieties will best complement the menu and whether anyone might appreciate a little background on the winemaker...

I love his enthusiasm, of course, but there's only so much discussion about acidity and terroir a dinner party really needs!

The truth is, we both love bringing people together, and between us we've come to appreciate that the best evenings are a combination of good food, thoughtful drinks and, most importantly, great company (including my dogs, of course).

And with the festive season approaching, it feels like the perfect time to bring back the dinner party.

Keep the Food Simple (But Make It Delicious)

One of the biggest mistakes we're all guilty of when hosting is choosing a menu that's far too ambitious. It's tempting to plan three elaborate courses, especially when we want to make an occasion feel special, but spending the entire evening in the kitchen rather defeats the purpose of inviting everyone over.

These days, I much prefer dishes that can be prepared ahead of time or left to cook while everyone enjoys themselves. A slow-cooked casserole, a beautiful roast chicken, a big tray of roasted vegetables or a homemade lasagne can all make wonderful dinner party food. They're comforting, generous and perfect for sharing.

A starter doesn't need to be complicated either. Burrata with tomatoes and good olive oil, roasted beetroot with goat's cheese (a fave), or simply a few lovely things arranged on a platter can feel just as special as something that takes hours to prepare. God bless M&S picky-bits.

And for dessert? Something you can make the day before is always a winner. A chocolate mousse, poached pears or a classic tiramisu will keep in the fridge, and means there's one less thing to worry about when everyone arrives.

I think the trick is to choose food we actually enjoy cooking and, ideally, dishes we've made before. A dinner party probably isn't the best moment to attempt an unfamiliar recipe with twelve separate steps - yes, I'm speaking from experience here!

Start With a Proper Welcome Drink

I love having something ready to offer guests as soon as they arrive. It immediately creates a sense of occasion and gives everyone a chance to settle in before dinner.

Sparkling wine is always a lovely option, and DIVIN Sparkling Chenin Blanc is one worth discovering for a festive gathering. But not everyone fancies wine, and I think it's much nicer to have a couple of interesting alternatives ready rather than assuming everyone will want the same thing.

I'm also rather taken with New London Light, a collection of alcohol-free spirit alternatives from Salcombe Distilling Co. in Devon. Their First Light is a lovely option for anyone who enjoys a classic gin-style drink, while Aegean Sky offers a more Mediterranean-inspired aperitif - often my go-to to start an evening.

A bowl of olives, some (really) good crisps, toasted nuts and perhaps a few cheese straws are all you need alongside the first drinks. There's no need to fill everyone up before dinner has even started.

And don't rush everyone to the table. That first half-hour, when people are catching up and settling into the evening, is often one of the nicest parts. Top tip: it's also when the best photos are taken, so get snapping early.

Not Everyone Is a Wine Lover — And That's Absolutely Fine

Given that we're called Vino Zero, it probably goes without saying that we love wine. 

But I think a really good drinks selection should be about what your guests actually enjoy, rather than what you think they ought to be drinking.

Some people love a glass of red with dinner, others prefer something sparkling, and some would much rather have a cold beer. There's no reason everyone needs to drink the same thing.

We've introduced two rather interesting beers from DIVIN: Chenin Blanc Blonde Beer and Sauvignon Blanc IPA Beer. They're still on brand (being wine-driven) and a fun addition to the collection, particularly for anyone who enjoys exploring different beer styles. I like to have a few chilled and ready for guests who fancy something different.

For those who enjoy cocktails, FRANKA Nordic Spritz is another interesting option, one I personally adore.

The nice thing about having a few choices is that nobody needs to make a special request. There's simply a selection of lovely drinks available, and everyone can choose what they fancy.

Choosing Drinks (Without Turning Dinner Into a Wine Masterclass)

This is usually the point where Alex gets involved.

As our resident wine geek, he takes enormous pleasure in choosing the bottles for dinner. He'll happily explain why a particular grape works with mushrooms, why acidity matters with creamy sauces or why an Austrian Zweigelt deserves more attention.

And to be fair, he's usually right (just don't tell him I said that).

My approach is a little simpler. I want something delicious that works with the food, and I want everyone to have something they're excited to drink. Sometimes that's a lovely Pinot Noir, sometimes it's a crisp white, and sometimes it's a beautifully made alcohol-free beer or a botanical aperitif.

For a lighter starter, we might open Studio Italiano Pinot Grigio or Zeronimo Grüner Veltliner. With a comforting main course, perhaps Moderato Merlot-Tannat or Zeronimo Vintage Leonis Blend. And if someone fancies something different, well, we'll have DIVIN's Chenin Blanc Blonde Beer or a FRANKA Nordic Aperitif ready too.

You certainly don't need a different drink for every course. A few thoughtfully chosen bottles are usually more than enough, and there's something lovely about letting everyone discover what they enjoy.

Alex can tell you all about the grapes and production methods. I'll just make sure everyone's glass is full and the food gets to the table while it's still hot!

A Lovely Autumn Dinner Party Menu

If I were planning a dinner party at this time of year, I'd keep things seasonal, comforting and as easy to prepare in advance as possible.

To start: Roasted beetroot with whipped goat's cheese, walnuts and honey.

This is one of those dishes that looks beautiful on the plate without requiring much last-minute work. The earthy sweetness of the beetroot, creamy cheese and crunchy walnuts make a lovely combination. I'd serve it with a fresh white wine, perhaps Studio Italiano Pinot Grigio - always a classic.

For the main course: Slow-cooked beef with rich gravy, creamy mashed potatoes and roasted carrots.

There's something wonderfully comforting about a slow-cooked dish in autumn and winter. Most of the work can be done earlier in the day, and it makes the kitchen smell amazing. For the gravy, you can build plenty of richness with good stock, herbs and a little balsamic vinegar.

This is where I'd open a bottle of Moderato Merlot-Tannat or Zeronimo Leonis Blend. And for anyone who would rather have a beer, there's no reason a well-chosen alcohol-free beer can't be just as enjoyable alongside a hearty meal. Guinness 0.0 is truly epic, as is anything by Lucky Saint...

For dessert: Poached pears with vanilla mascarpone and toasted almonds.

I love a dessert that can be made ahead, and poached pears are particularly lovely at this time of year. They're elegant without being fussy, and the combination of fruit, cream and toasted almonds is a beautiful way to finish a meal.

For something special, Moderato's alcohol-free dessert wine created in collaboration with Château Sigalas-Rabaudis a fascinating one to discover. It's an interesting way to bring a little of Bordeaux's celebrated Sauternes tradition to the final course. DIVIN also makes a late-harvest Chenin Blanc that provides sweetness with dessert, too.

Of course, this menu is only a suggestion - and I'm no Nigella Lawson. And at the end of the day, a big, simple sharing dish, a good salad and a lovely dessert can be every bit as enjoyable.

Make the Table Feel Special

We all love a beautifully laid table, but I don't think it necessarily needs to be expensive or elaborate. A few thoughtful touches can make such a difference.

Candles are probably my favourite place to start, especially during autumn and winter. They instantly make a room feel warmer and more inviting. Add some cloth napkins, a few seasonal flowers or branches of greenery, and you've already created something lovely.

I also really like serving food in the middle of the table wherever possible. There's something relaxed and generous about passing dishes around and helping one another, rather than having everything individually plated.

Music helps too. A playlist that you can put on before guests arrive means one less thing to think about, although I'd always keep the volume low enough that everyone can hear one another.

And don't forget the drinks table. A few bottles of wine, some chilled beers, an aperitif or two, plenty of ice, tonic, garnishes and water make it easy for guests to help themselves throughout the evening (and saves the hosts some work).

Plus, you don't need a different glass for every drink, either (sorry, Alex). A few good wine glasses, some tumblers and plenty of water glasses will do the job beautifully, in my humble opinion.

A Few Things That Make Hosting Easier

Over time, I think I've realised that the secret to a good dinner party is mostly in the preparation. If the table is laid, the dessert is ready and most of the cooking is already done before anyone arrives, the whole evening feels so much more relaxed.

These days, it's also worth checking dietary preferences beforehand and making sure there's enough food and a good variety of drinks. You don't need to anticipate every possible preference, but a little consideration goes a long way.

I also think it's important not to get too caught up in making everything perfect. Our guests have come to spend time with us, not to review our cooking (thankfully). Nobody is going to mind if the potatoes need another ten minutes or the dessert looks a little more rustic than planned. Right?

In fact, those little imperfections often become part of the evening's charm.

And if you've got someone like Alex in charge of the wine, just make sure they're not so busy explaining the tasting notes that they forget to help with the clean-up...

The Best Part Is Making Everyone Feel Welcome

For me, good hosting has always been about making people feel comfortable. It's remembering what they enjoy, noticing the little things and creating an atmosphere where everyone feels included.

That's something I particularly love about how Vino Zero is evolving. Wine will always be at the heart of what we do, but there's a whole world of interesting alcohol-free drinks to discover, from beautifully made wines to craft beers, botanical aperitifs and spirit alternatives.

And I think that's exactly how a dinner party should feel. Nobody needs to explain what they're drinking or why they've chosen it. There are simply lovely things to enjoy, good food on the table and plenty of conversation.

As the festive season approaches, it's a wonderful excuse to invite people over, make something delicious and enjoy a few unhurried hours together.

Bringing Back the Dinner Party

If there's one thing I'd encourage this autumn and winter, it's to invite people over more often, even if everything isn't perfectly organised.

We don't need a beautiful dining room, expensive ingredients or an impressive collection of serving dishes. A simple meal, a thoughtful selection of drinks and a warm welcome can create an evening that everyone remembers.

After all, one dinner party helped inspire the start of Vino Zero, so we're probably a little biased about the magic of getting people together around a table. You never quite know where a good evening and an interesting conversation might lead.

And if you happen to have a wine geek in your life, let them choose the bottles. It keeps them happy, and you might even learn something interesting along the way...

Here's to more evenings around the table.

Fiona

Planning your own dinner party? Explore the Vino Zero collection of alcohol-free wines, beers, aperitifs and spirit alternatives, and find something lovely to share at your next gathering.