Purchasing Wine, Liquor and Spirits for Your Wedding
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You've set your date, found your site, picked the caterer, sent the invitations, ordered the flowers and selected a photographer. Wow, you're all set. Not quite. What about wine, champagne and cocktail? Who'll select and plan the reception bar, toast and dinner wines? For centuries, the joining of two people in marriage, has been marked by the celebration of families and friends through food and drink. The single largest expense at virtually all weddings is food and drink. Many caterers either do not have a liquor license, or give allow couples the option of purchasing the wine, liquor and spirits. Under these circumstances, beverage selections fall to the bride and groom and tis is where the value of a local, knowledgeable wine merchant can prove invaluable.

To help you with planning, your local merchant needs the following information: wedding date and time, location of reception, number of adults, the caterer's name, your budget and, most important, the menu. Once each of these items has been determined, the structure of the plan can be broken down into the following categories. Cocktails, champagne toast, dinner wines and after dinner.For 100 guests, the following quantities should apply:

For Cocktails:
  • Beer: 2 cases (one regular, one light), bottles not cans.
  • Vodka: 6, one liter bottles.
  • Gin: 3, one liter bottles.
  • Scotch: 3, one liter bottles.
  • Light rum: 2, one liter bottles.
  • Blended whiskey: 1-2, one liter bottles.
  • Bourbon: 1-2, one liter bottles.
  • Tequila: 1-2, one liter bottles.
  • White wine: one case, (12 bottles).
  • Red wine: one case, (12 bottles).
  • Dry vermouth: 2, one liter bottles
  • Sweet vermouth: 1, one liter bottle.

    For the Champagne Toast
    Champagne or Sparkling wine: one case, (12 bottles, if you want to serve champagne during the cocktail hour you will need six additional bottles).

    For Dinner Wines
  • Red wine: 1½ cases (18 bottles)
  • White wine: 1½ cases (18 bottles) After Dinner
    sometimes people want to offer a selection of after dinner cordials, Cognac, Single Malt Scotch or Port, this can be a nice touch but is not required Nor frequently done.
    Some suggestions are:
  • Aged Tawney Port
  • Highland or Islay style Single Malt Scotch
  • Small Batch Bourbons
  • Cognac
  • Amaretto
  • Frangelica

    LET'S LOOK AT EACH INDIVIDUAL AREA:

    For the COCKTAIL HOUR it's important that people do not wait in long lines to be served. There should be more than one bar, staffed with at least two bartenders each. An open bar is traditional and most curtious to your guests. You want people to relax and feel welcome at your wedding. The drawbacks to an open bar are cost and quantities people can consume. If possible make the bartenders aware guests who tend to celebrate too much. Basic drinks are all that is necessary especially if the wedding is outdoors. If you offer every kind of cocktail, someone will order it. Theme drinks are popular these days, chocolate martinis, cosmopolitans and mohetoes are a few that come to mind.

    Wines for the cocktail hour should be light and refreshing. Whites can range from Pinot Grigio, California Sauvignon Blanc, Pinot Gris, French Sancerre, New Zealand Sauvignon Blanc or even Dry Rose. Great values can be found in regions such the French Touraine and Bordeaux. Try to stay away from heavy whites such as Chardonnay and Viognier. These are big and full bodied white wines that tend to overpower certain foods, (do not serve Artichokes as they dramatically change the taste of wine). Red wines from Bougolais, the Southern Rhone, Sardinea, and basic Burgundies work well with Hors d'oeuvres. These wines are made from Gamay, Grenache and Pinot Noir grapes. They are all characterized by forward fruit with light to medium body. If you choose to serve Champagne/Sparkling Wine for cocktails good suggestions are French Blanc de Blanc, Italian Procecco, or Spanish Cava. These are light sparklers with a little more fruit, (not sweet), that tend to fit many different pallets.

    There are several options for the CHAMPAGNE TOAST:
    If the Bride and Groom are real Champagne lovers it is perfectly acceptable to have a high quality Champagne served at their table. We would suggest a nice French sparkler for the toast itself. You will find that many guests sip and toast with what is offered but never finish their glass. It is simply a waste of money two serve real French Champagne at $25 - $40 per bottle. Three great sparkling values are Comte de Gascogne, Paul Cheneau or Bellinda Procecco. These are all between $8 - $11 per bottle and are made Methode Champenois. When shopping you can find other great values from Southern France, Spain, Italy and Australia all between $7 - $12 per bottle. There are very high quality California sparklers such as Chandon, Piper Sonoma, and Roederer Estate Anderson Valley, these range from $15 - $20 per bottle. Real French Champagne starts at $20 per bottle and proceeds upward. Good values for under $30 are Paul Laurent, Montaudon and Duval Leroy.

    DINNER WINES should absolutely match the foods you are serving. If a smoked fish entrée is offered, choices could be a rich buttery California Chardonnay or even better an Gewurzttraminer. If beef tenderloin is the choice a California Cabernet, French Bordeaux or Australian Shiraz match well. Broiled fish with a Saffron cream sauce compliments White Burgundy or a rich Viognier. Nothing goes better with grilled meats than big, fruit forward California Zinfandell. Chateauneuf du Pape or California Rhone Rangers are ideal with duck or pheasant. In today's market wine selections can hit any price point. Expensive doesn't always mean better. Your merchant should be able to fit your budget while providing unusual, high quality selections. It is a good idea to sample wines with your menu tasting. Some merchants will provide samples or conduct a tasting for your evaluation.

    FOR AFTER DINNER cordials can be offered.
    This is usually something the Bride or Groom prefers and is a nice touch to finish off the event. It is not the norm but is something to consider.

    LOGICSTOC TO BE CONSIDERED:

  • Set-ups for the bar, limes, lemons, ice, straws cocktail napkins etc. are generally provided by the caterer, don't assume this, confirm all details with the caterer.
  • Soft drinks, mixers and juice are generally provided by the caterer.
  • Beer cannot be provided by your wine merchant in New York State.
  • Ask your merchant for a 10% discount on the wine and Champagne portion of your order. Don't be embarrassed, as this is traditional.
  • Inquire as to availability of delivery by your merchant. You will have enough going on the week of your wedding without having to pick up wine & spirits, this is a service they should offer.

    This information should give you a good foundation from which to do your planning. Use this as a guideline for making your own purchases and/or in your discussions with your caterer. Done right, your guests will have absolute food and wine satisfaction. Enjoy your day, Bon Appetite and cheers!

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