At a buffet, the most important quality of wine is versatility. The dishes vary greatly in flavor profile and style. The most prestigious wines are usually suited to specific dishes or best enjoyed on their own. If premium wines are served with buffet foods, the wonderful aromas may be somewhat lost when paired with the wrong flavors. Of course, if the buffet has a specific theme, such as seafood, it is then possible to serve a more premium wine of a certain style.
For a diverse buffet, a suitable white wine is one that is very fruity in style, not completely dry but not too sweet either. A red wine can be aromatic, but not too tannic or too acidic. Wines of this style typically come from warm wine regions, such as the Mediterranean area or the New World. Sometimes it is desired ‘for presentation reasons’ that the wines come from the same producer and the labels are of a similar style.
Rosé wines are still relatively rarely seen at buffets, but their flavor profile often pairs even better with challenging food combinations than white or red wine. As a semi-dry wine, the fruitiness of rosé is emphasized, and then there is indeed the opportunity to create versatile and successful food pairings with buffet offerings.
Sparkling wines, such as Cava or Prosecco, also pair well with buffets and are often served at brunches as an accompaniment to the starter table.
