Whenever an American President is in town on an official visit overseas, out comes the red carpet and the cutlery is polished for lavish state banquets. These events showcase culinary expertise and the finest wines on the planet – but it isn’t all about wining and dining. A state dinner sits at the intersection of diplomacy and spectacle, as well as haute cuisine and fine vintages. The dishes and wine served speak of political intent, local culture, heritage, and the links between countries and leaders.

It's a fascinating part of the world of international relations – but Westgarth Wines is especially interested in one thing: The sumptuous food and wine pairing aspect of this luxury dining.

As Presidents’ Day approaches on February 16th, we look at five state banquets held in honor of American leaders. We put sumptuous menus and wine lists in the spotlight and offer our take on how the dishes and wine pairings work.

God bless America – and the hosts who picked the perfect wine to serve at presidential visits.

Venue: Buckingham Palace, UK, 5 June 1961

Hosts: Queen Elizabeth II and Prince Philip

President and First Lady: John Fitzgerald Kennedy and Jacqueline Kennedy

In 1961, President Kennedy visited Europe to strengthen diplomatic ties, promote NATO security, and showcase America abroad. One of the stops was in England, where the presidential entourage was hosted in the ballroom of London’s Buckingham Palace for a royal dinner. (In a nod to French culinary tradition, following the Norman 1066 conquest of England from modern-day France, royal menus are always written in French, but we’ve translated.)

What was on the menu?

• Cream pea soup
• Filet of sole with asparagus and hollandaise
• English saddle of lamb
• Green beans in butter and Pan-fried potatoes
• Mimosa salad
• Grand Marnier Soufflé

What was on the wine list?

The wine list for this momentous event wasn’t released, but there are clues about what was featured. The Kennedys were drinking almost exclusively French wine and Champagnes at this time. At dinners with the British Prime Minister and President de Gaulle on the same tour, we imagine the likes of Chablis, Puligny-Montrachet, Chambertin, Château Latour, and Dom Perignon (a JFK favorite) were served.

What works?

• Chablis and Cream pea soup: Fresh acidity and minerality cut through the soup’s light creaminess
• Puligny-Montrachet: Sole with asparagus and hollandaise and buttered vegetables: Buttery texture complements the sauce while tartness contrasts with the fish texture and tricky asparagus
• Chambertin or Château Latour and English saddle of lamb: Silky tannins and earthy richness of Chambertin match the textures and body of the roasted lamb and pan-fried potatoes, while the Cabernet lifts the depth
• Dom Pérignon and Grand Marnier soufflé: Fine bubbles and delicate citrus-brioche notes complement the soufflé’s lightness and refresh the palate

Venue: State Apartments, Dublin Castle, 3 June 1984

Hosts: Taoiseach leader Garret and Joan FitzGerald

President and First Lady: Ronald Reagan and Nancy Reagan

In a landmark diplomatic and personal visit in 1984, President Ronald Reagan travelled to his ancestral homeland, Ireland. The purpose of the visit was to strengthen US and Irish relations and bolster unity during tense times in the Cold War. The President paid a symbolic visit to the village of Ballyporeen in Tipperary, from where his ancestors hailed.

What was the menu?

• Dublin Bay prawns
• Turtle soup (at this time, this dish wasn’t as unethical, politically incorrect as it is today)
• Fillet of prime Irish beef with carrots and Parisian potatoes
• Fresh strawberries
• Cheese

What was on the wine list?

The wine list featured fine French wines like Chablis and Bordeaux Cru, with Pauillac estate, Château Lynch-Bages, included because of its 18th-century Irish founders. It later transpired that only guests at the top table enjoyed the finest wines, while the remaining delegates were served not quite so prestigious appellations and vintages! Still, they paired beautifully with the menu…

• Chablis Grand Cru Les Vaudésirs 1981
• Château Lynch-Bages 1978
• Petit Chablis 1982
• Château Cantenac-Brown 1980

What works?

• Chablis Grand Cru Les Vaudésirs 1981 (top table) and Dublin Bay prawns plus turtle soup: Complexity, satiny texture, and precise minerality match the delicate prawns and richer turtle soup
• Petit Chablis 1982 and same courses (other tables): Lighter, citrus-driven style complements prawns but lacks the body and depth for turtle soup
• Château Lynch-Bages 1978 (top table) and Prime Irish beef plus earthy vegetables: Classic Pauillac structure, soft tannins, cassis notes, and cedar hints highlight the savory richness, tender texture, and flavors of the beef
• Château Cantenac-Brown 1980 (other tables): Finessed, structured Margaux style complements beef and vegetables with a lighter impression than Lynch-Bages
• Cheese course: Pairs well with both reds, with the wines’ acidity contrasting with the cheese's creaminess
• Strawberries: Palate-cleansing finale

Venue: Buckingham Palace, UK, 24 May 2011

Hosts: Queen Elizabeth II and Prince Philip

President and First Lady: Barack Obama and Michelle Obama

President Barack Obama travelled to the United Kingdom to reaffirm the “special relationship” between the US and the UK. The trip combined high-level diplomacy with culture, including a formal state banquet at Buckingham Palace, where the Obamas were hosted by Queen Elizabeth II. The visit showcased American support of global cooperation and transatlantic unity.

What was the menu?

• Fillet of sole with watercress and Nantua sauce
• New season Windsor lamb with basil and sautéed zucchini and radishes, mixed green beans, and Boulangère potatoes
• Vanilla Charlotte with sour cherries
• Dessert fruits

What was on the wine list?

The palace took the opportunity to showcase the increasingly acclaimed world of traditional-method English sparkling wine alongside fine examples of classic French red and white cuvées and bubbles.

• Sparkling: Ridgeview Cuvée Merret Fitzrovia Rosé 2004
• Domaine William Fèvre Chablis Grand Cru Les Clos 2004
• Domaine de la Romanée-Conti Red: Echézeaux Grand Cru 1990
• Champagne: Veuve Clicquot Ponsardin, Vintage Rich 2002
• Port: Royal Vintage Port 1963

What works?

• Ridgeview Cuvée Merret Fitzrovia Rosé 2004: Perfect aperitif for the reception
• Chablis Grand Cru Les Clos 2004 and Fillet of sole with watercress and Nantua sauce: Mineral-driven freshness and subtle body complement the fish and creamy sauce without overpowering
• Echézeaux Grand Cru 1990 and New season Windsor lamb with basil and sautéed vegetables: Silky, well-integrated tannins, depth, and classic earthy complexity reflect the richness of the lamb and herbal hints while complementing the gently crispy vegetables, and creamy, savory Boulangère potatoes
• Veuve Clicquot Ponsardin, Vintage Rich 2002, and Vanilla Charlotte with sour cherries: Delicate mousse and layers of gently honeyed flavors complement the dessert’s creaminess while refreshing the palate
• Royal Vintage Port 1963 and Dessert fruits: Opulent, concentrated sweetness highlights the final fruit course and offers a celebratory finish

Venue: Élysée Palace, France, 8 June 2024

Hosts: Emmanuel and Brigitte Macron

President and First Lady: Joe Biden and Jill Biden

In 2024, President Joe Biden visited France in recognition of the longstanding relationship between the United States and one of its oldest and firmest European allies. The trip marked the 80th anniversary of the Allied D-Day landings in Normandy and a formal state visit hosted by the French President in Paris. The visit celebrated the historic Franco-American bond and US support for European security.

What was the menu?

• Visually striking salad of fennel, green peas, mixed vegetables, and edible petals with vinaigrette
• Chicken with rice and carrots on a bed of artichoke, and carrots
• Cheese course
• Rose-shaped sweet chocolate, strawberry, and raspberry dessert with a balancing tart, fresh coulis

What was on the wine list?

Described as having a “deep understanding of gourmet”, Macron hosted a banquet that showcased wines from across France’s top regions. Champagne, Bordeaux, and Burgundy all graced the table at this presidential reception.

• Champagne: Veuve Clicquot Brut Carte Jaune
• White: Château d'Esclans Garrus 2022
• White Grand Cru: Bâtard-Montrachet Grand Cru 2018
• Red: Château Margaux 2006 Grand Cru Classé
• Champagne Finale: Veuve Clicquot « La Grande Dame » 2015

What works?

• Veuve Clicquot Brut Carte Jaune and artful salad: Elegant mousse and freshness complement the crisp vegetables and delicate vinaigrette.
• Château d'Esclans Garrus 2022 and chicken with rice, artichoke, and carrots: Richly textured white highlights the subtle notes and density of the chicken and vegetables, matching and lifting the creamy, savory base.
• Bâtard-Montrachet Grand Cru 2018 and cheese course: Satiny, layered white contrasts the rich creaminess of cheeses while complementing their complexity.
• Château Margaux 2006 and chocolate, strawberries, and raspberries: Well structured, silky red highlights fruits and dark chocolate.
• Veuve Clicquot “La Grande Dame” 2015: Perfect aperitif or celebratory after-dinner drink.

Venue: Windsor Castle, UK, 17 September 2025

Hosts: King Charles and Queen Camilla

President and First Lady: Donald Trump and Melania Trump

In 2025, President Donald Trump visited the United Kingdom, marking his second official visit to the country. The trip highlighted renewed diplomatic engagement between the two long-standing allies and their cooperation on the world stage. A formal dinner at Windsor Castle was hosted by the Royal Family, showcasing Britain’s tradition of state hospitality.

What was the menu?

• Hampshire watercress panna cotta with Parmesan shortbread and quail egg salad
• Organic Norfolk chicken ballotine wrapped in courgettes with a thyme and savory-infused jus
• Vanilla ice cream bombe with Kentish raspberry sorbet interior with lightly poached Victoria plums

What was on the wine list?

The wine list highlighted Britain’s rising wine prestige, especially in traditional-method sparkling wine: Bubbles from a standout English house were featured alongside timeless classic French wine like Burgundy, Champagne, and a Californian red, with Port and Whisky featured in after-dinner drinks.

• Transatlantic Whisky Sour made with Johnnie Walker
• Wiston Estate, Cuvée, 2016
• Domaine Bonneau de Martray, Corton-Charlemagne, Grand Cru, 2018
• Ridge Vineyards, Monte Bello, 2000
• Pol Roger, Extra Cuvée de Réserve, 1998
• Warre’s 1945 Vintage Port (to mark Trump’s status as 45th President)
• Hennessy 1912 Cognac Grande Champagne (the vintage marked the birth year of Trump’s Scottish mother)
• Bowmore Queen’s Cask 1980, Islay

What works?

• Wiston Estate Cuvée 2016: Matches the nuanced Hampshire watercress panna cotta with its bubbles contrasting the creaminess and complementing the subtle, salty tang of the Parmesan shortbread.
• Domaine Bonneau de Martray, Corton-Charlemagne Grand Cru 2018: Rich, mineral-driven, and structured, this White Burgundy complements the texture and herby flavors of the Norfolk chicken ballotine
• Ridge Vineyards Monte Bello 2000: Deep, harmonious Cabernet-based wine, matches the texture and complements the savory notes of the chicken main.
• Pol Roger Extra Cuvée de Réserve 1998: Provides a fresh lift to the vanilla bombe and Kentish raspberry sorbet.
• After-dinner Port and Cognac end the evening on a refined note.

From Buckingham Palace to Dublin Castle and the Élysée, these state banquets show how US diplomacy meets haute cuisine. Importantly for foodies, they also display the thought that goes into wine lists and food pairings fit for a President!

Want to read more? Take a look at some of our other blogs here:

• • Drink like a President
  • 15 Iconic American history moments…and wine
  • Zinfandel: A grape that defines California wine