First things first, planning a wedding is never easy, so if you find yourself with weeks to go and no wine sorted, don't worry. Nowadays, thanks to the high street and the the internet, sourcing the right wine in the right quantities has never been easier. Most companies will even deliver your choice straight to the venue. However, choosing the right wine can be tricky especially when it comes to the wide variety of food choices now available at weddings. As wine is something which is consumed it will therefore be subject to direct judgement by your guests. People will pick up on a bad wine choice like they would on distasteful food which could provide some interesting gossip for the post wedding break down that will ultimately follow.
Cost
The most important consideration when thinking about what wine to serve is the budget. Start off with calculating how many bottles you will need by considering how much your guests will be drinking at the event. Bear in mind that at afternoon weddings, your guests will drink less in comparison to evening receptions. As a general rule, you should cater for an average of between ½ and ¾ of a bottle per person. Then increase that figure by 30% to avoid the awful wedding faux pas of running out of drink. Try to strike a Sale-or-Return deal with the vendor, meaning you will be only charged for the bottles opened, the rest can be returned.
The average spend on wine and champagne can be anything between 10 and 20% of the total budget. So, work out how much money you have to play with, then divide that by the amount of bottles you need. Think about what you can afford, then work out a per bottle cost to cover your guest numbers, if you have a supplier, its worth talking through your cost options with them before ordering. If you are starting with champagne then consider how long the champagne reception will last, guests have a tendency to drink champagne faster than still wine and could end up consuming more.
Sparkling wine, Champagne or Bubbles
Advice from a prominent London wine merchant is not to limit yourself to champagne purely because of the name. Poorly made cheap champagne can taste like battery acid. With the recent increase in champagne prices a moderate to good New Zealand sparkling wine will often be a much better deal. Other world regions produce fantastic bubbles so defiantly consider, Cava, Prosecco and Cremant de Bourgogne/Limoux.
If you are providing your own wine, enquire with your venue or caterers whether there is a corkage charge as this can significantly increase the price per bottle.
What Wines to Choose?
So once you've got a per bottle price worked out it is time to consider what wine. To start with, what time of year are you getting married? Winter and Autumn weddings suit wines with a bit more warmth, a fuller body and slightly richer fruits and oak. Generally Shiraz, Cabernet and Malbec from the warmer wine regions of the world work well here. Fuller bodied whites such as those produced from Rousanne, Viogner and gently oaked Chardonnays would be good suggestions.
A summer or spring wedding requires wines that deliver fresh acidity, quenching the thirst whilst leaving the palate clean. Look for dry, fruit forward whites that carry a lively and uplifting acidity. Sauvignon blanc is perfect for this but also consider Riesling, Albariño and Chardonnay in the guise of Chablis. For summer time drinking reds, look for easy drinking, soft textured wines without tough tannins or searing alcohol. Medium bodied wines such as New World Pinot Noir, Merlot, Beaujolais (which can be served slightly chilled), Rioja and Valpolicella are all good choices that you can find within most budgets. Do remember that on hot days, wines left at room temperature are often overly warmed when serving. Placing them in the fridge 30 minutes beforehand ensures that as these wines are poured they reach the perfect temperature for drinking, aim for between 14-17ºC.
Food and Wine Pairing
In terms of matching the wines to the food let the guests decide by providing them with both a red and a white which are adapted to the cuisine. When considering what food and wine pairings work, consider body and alcoholic strength, aligning this to the strength of the foods strongest ingredient. The most important consideration in reds is the Tannins whilst in whites carefully consider the sweetness and oak. If you're still having a tough time, consult your caterer or you local wine merchant and ask their advice.
As a general rule, Avoid wines that contain any residual sweetness as they are not very versatile in covering different courses. Avoid wines that are too tannic or too acidic such as young Barolo or underripe Sauvignon Blanc from cold vintages. Avoid wines that are described as 'food wines', remember just because the meal has finished it doesn't mean your guest are going to stop drinking, they therefore need wines that are dancefloor friendly as well as food friendly.
