How many bottles, and what kinds

Bottle planning should not feel like accounting. Use a practical assumption: one standard bottle holds about five modest pours. For a dinner where wine is served with food, many hosts plan around half a bottle per legal-age adult, then adjust for the group, the length of the evening, and whether other drinks are available. For two people, one bottle can cover dinner, or two half-used bottles can give white and red options. For four, two bottles usually feels comfortable: one bright white or sparkling, one red. For six, three bottles gives room to open with something fresh, move to a dinner red or fuller white, and keep a backup. For eight, four bottles is a calm starting point, especially if the meal is longer. The style split matters as much as the count. If appetizers are salty, fried, or light, start with sparkling, crisp white, or rosé. If the main course is poultry, pork, mushrooms, pasta, or mixed plates, choose a lighter or medium red. If the main course is rich beef or lamb, a firmer red can make sense. If dessert is serious, do not force a dry dinner wine to do dessert's job. Buy one flexible bottle more than you think you need only when the event is long or shops will be closed. The extra should be versatile, not strange: dry sparkling, crisp white, or medium-bodied red. It can live for another dinner if unused. Do not turn bottle count into pressure. The aim is to avoid running short while keeping the table balanced. More types are not automatically better. A simple, thoughtful spread beats a crowded counter of random bottles.