What Wine Should You Serve with Valentine's Day Dinner? An Expert Weighs In

Choosing the perfect wine for Valentine’s Day is just as important as the dinner itself. After all, the glass of wine you pick can make or break your meal—and possibly even your dessert. Impress your Valentine’s date (or Galentine’s party) by pouring a glass of wine that’s nothing short of fabulous.

To help you pick out a bottle of wine like a pro, we spoke with Corey Garner, winemaker for The Federalist, to share her tips on pairing wines for Valentine’s Day. 

How to Choose the Perfect Wine Pairing for Any Valentine’s Dinner 

Every Valentine’s dinner looks a little different. Maybe you’re cooking up tender filet mignons for this year’s date night, or turning towards a comforting bowl of pasta for two. Garner has a few key tips for how you can choose the right wine for any dish—and possibly trick your significant other into thinking you have sommelier training in the process.

Start with Pinot Noir

If you're planning to enjoy a multi-course meal, Pinot Noir is a great choice to start with, especially if you're a fan of red. “Pinot Noir is great on its own but also has versatility in what it can pair with—it works with lighter meats, charcuterie, and more.”

Sauvignon Blanc Goes with Anything

Garner has another versatile pick in her back pocket. “If you’re undecided on what to cook, Sauvignon Blanc is a safe bet. It’s light, refreshing, and incredibly versatile with food. I love it with charcuterie, grilled vegetables, spicy noodle dishes like Pad Thai, and even Indian cuisine, where its acidity helps tame the heat.”

Steak Dinners Call for Cabernet

And if you are whipping up a steak dinner? Go with a classic. “For red meats, I’m reaching for Cabernet Sauvignon every time,” Garner says. “It’s a sturdier variety, and those firm tannins help balance richer, fattier cuts."

Look to the Sauce

“For pork or chicken, Chardonnay and Pinot Noir are my go-to choices.” 

To narrow it down further, Garner says you should make your final selection based on the sauce you’re serving with your dish. “Cream, lemon, butter, or white wine sauces naturally call for Chardonnay. If the sauce leans darker, like tomato, mushroom, or a cherry glaze, Pinot Noir is the better match."

Wine for Dessert

A dessert wine is a fantastic way to round off your Valentine’s dinner, and it’s also great for cutting through the rich, sweet desserts that most people will find themselves sharing this weekend. For classic Valentine’s desserts like chocolate-covered strawberries, Garner recommends Cabernet Sauvignon because it pairs well with both fruit and chocolate. 

Make Your Bottle Last All Valentine’s Weekend Long

If you don’t finish off a bottle of wine in one night, that doesn’t mean you need to toss it, but there are a few storage rules you should follow so that it doesn’t go flat. 

“Once a bottle is open, oxygen is the enemy,” Garner says. "I recommend finishing [a bottle] within a few days, and my biggest tip is to store open bottles in the fridge, even reds, to slow oxidation. Take whites out about 15 to 20 minutes before serving, and give refrigerated reds about an hour to come back to temperature.”

If you haven’t yet invested in a vacuum stopper, Garner recommends one. This stopper attaches to the mouth of your wine bottle, creating an airtight seal. Its pump allows you to pull the oxygen back out of the bottle, helping to prevent early oxidation.