Wine for the whole menu.
Apéro to dessert — pick one bottle per course and pour a dinner that flows. We've matched each glass to what's on the table. Every bottle tasted and chosen by two Zurich sommeliers.
To start
3 bottlesBubbles or something crisp to open the evening.
The white course
4 bottlesFor a starter or fish — bright, clean, easy to like.
The main
4 bottlesA red with enough presence for the centrepiece.
To finish
3 bottlesSomething sweet, or a last glass of bubbles.
Tell us the menu.
Share your courses and the number of guests — the sommelier builds the whole flight in seconds.
Building a menu — three rules
Go light to heavy
Pour the lighter, crisper wines first and build toward the fullest with the main. Work the other way and everything after the big red tastes thin.
Dry before sweet
Save anything sweet for dessert. A sweet wine before a dry one makes the dry one taste sharp and hollow.
One bottle is about four glasses
Count on four to six glasses per bottle, and one to two bottles per course for a table of six. Better a little over than a little short.
Want the reasoning first?
Read the matching Academy guide for the plain-English principles, then come back to the bottles that fit.
sommelia.ch is founded by two wine lovers: Moritz & Berthe. WSET-trained. Zurich locals.
Our story →Still deciding?
Take the 30-second taste test and we'll match you to a bottle you'll love.