Match the Sweetness
With chocolate, choose a wine at least as sweet as the dessert.
Learn Wine. Sip with Confidence.
Understand Wine. Enjoy Every Glass.
Buying & Occasions
Valentine's Day is about shared moments, and the right bottle helps. Here are romantic wine styles for the toast, the dinner, and dessert.
Start Learning
Sparkling wine is the natural Valentines Day wine. It feels celebratory, it pairs with almost any starter, and a pink version looks the part. Rosé Champagne is the romantic splurge. It adds red-berry flavors, like strawberry and raspberry, to Champagne’s toasty, crisp character. Learn about Champagne. For less money, try Crémant rosé from Burgundy, Alsace, or the Loire, or a Cava rosado from Spain. Both use the same traditional method as Champagne. Our Champagne vs sparkling wine guide explains the differences. Prosecco Rosé is lighter, fruitier, and easy on the budget. Serve sparkling wine well chilled, at 40 to 45°F, and pour slowly down the side of a tilted glass to keep the bubbles lively. It is lovely with oysters, smoked salmon, or simple cheese and crackers before dinner.
Pinot Noir is the go-to Valentine’s red. It is silky, aromatic, and smells of cherry, raspberry, and rose, and it flatters a wide range of dishes, from salmon to duck to mushroom risotto. Try one from Burgundy, Oregon’s Willamette Valley, or New Zealand’s Central Otago. See Pinot Noir. For a steak dinner, choose Cabernet Sauvignon or a Bordeaux blend; the tannins love a well-marbled cut. Our wine with steak page matches wines to each cut. Nebbiolo, as Barolo or the more approachable Langhe Nebbiolo, is famously perfumed with roses and cherries, a fitting choice for the occasion. Merlot offers plush, velvety fruit for anyone who prefers smooth, gentle reds.
Seafood is a Valentine’s favorite, and white wine is its best friend. Lobster with butter is the classic match for rich, oaked Chardonnay, from Burgundy or California. The wine’s creamy texture mirrors the sauce. See our wine with lobster pairing guide. Scallops and shrimp pair with Chablis, white Burgundy, or Albariño. Oysters love Champagne, Chablis, or Muscadet. Creamy pasta or risotto works with a fuller white like Viognier or Chardonnay. If you are cooking something spicy, like Thai or Indian food, an off-dry Riesling balances the heat beautifully. Serve light whites at 45 to 50°F and richer whites like Chardonnay slightly warmer, around 50 to 55°F, so their flavors are not muted by cold.
Chocolate is tricky. Dry red wine often tastes bitter and sour next to it. The rule is simple: the wine should be at least as sweet as the dessert. Brachetto d’Acqui from Piedmont is a lightly sparkling, sweet red that tastes of strawberries and roses. It is wonderful with chocolate-dipped strawberries and milk chocolate. Ruby Port and Banyuls from southern France are rich and fruity, perfect with dark chocolate. Learn about Port wine. Late-harvest wines and Sauternes pair with fruit tarts, crème brûlée, and cheesecake. Moscato d’Asti is light and peachy, lovely with fruit desserts and white chocolate. For more ideas, read wine with chocolate.
Staying in? Choose your menu first, then pick one sparkling wine for the start and one wine for dinner. A half-bottle (375 ml) of dessert wine is the perfect size for two. Chill bubbles and whites a few hours ahead, and if you are serving a young, bold red, open or decant it 30 minutes before dinner. Use your nicest glasses; a tulip-shaped glass keeps sparkling wine aromatic. Dining out? Restaurant prices run high on Valentine’s Day, so consider a sparkling wine by the glass to start and a bottle of something less famous, like Crémant or a Spanish red. Our guide to ordering wine at a restaurant takes the stress out of the list. Above all, choose a wine your partner enjoys. A favorite bottle beats an expensive stranger every time.
| Course or Dish | Best Wine | Why It Works |
|---|---|---|
| Toast and appetizers | Rosé Champagne or Crémant rosé | Festive bubbles refresh and suit any starter |
| Oysters or smoked salmon | Brut Champagne or Chablis | Crisp acidity meets briny, delicate seafood |
| Lobster with butter | Oaked Chardonnay | Creamy texture mirrors the rich sauce |
| Steak dinner | Cabernet Sauvignon | Firm tannins balance a marbled cut |
| Salmon, duck, or mushrooms | Pinot Noir | Silky, earthy, and versatile |
| Chocolate desserts | Ruby Port or Brachetto d'Acqui | Sweetness matches the chocolate |
With chocolate, choose a wine at least as sweet as the dessert.
375 ml of dessert wine is just right for two people.
Tilt the glass and pour down the side to keep sparkling wine lively.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizRosé Champagne is the most romantic choice, festive and pink in the glass. Pinot Noir is the classic romantic red, perfumed with cherry and rose. For dessert, Brachetto d'Acqui or ruby Port are lovely with chocolate.
Choose a sweet wine: ruby Port or Banyuls for dark chocolate, Brachetto d'Acqui for chocolate-dipped strawberries, and Moscato d'Asti for white chocolate. Dry red wines usually taste bitter with sweet chocolate.
Yes. Prosecco and Prosecco Rosé are affordable, fruity, and festive. They are lighter and less toasty than Champagne, and perfect for a toast, appetizers, or mixing a simple sparkling cocktail.
Pinot Noir is the most versatile, pairing with salmon, chicken, duck, and mushrooms. For steak, choose Cabernet Sauvignon or Malbec. Merlot is a smooth, gentle option if your partner prefers softer reds.
Rosé Champagne or vintage Champagne makes a memorable gift. A bottle from a place you visited together, or a wine from the year you met, adds a personal touch. Pair it with good chocolate.
Oaked Chardonnay is the classic match for lobster with butter, as its creamy texture echoes the sauce. Champagne and white Burgundy are also excellent. For grilled lobster, try a dry rosé.
