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Help! Wedding Wine Advice

krisrishere Sep 8, 2008 08:15 AM

Hello!

I am getting married on the beach in Virginia Beach in 25 days. It is an extremely small, extremely informal wedding to which we will be providing the alcohol. It is technically a destination wedding in Virginia Beach because all family/friends are from New England. The menu reflects that: New England Clambake VS. Virginia Pig Pickin'.

I would like to get a few good wines on a fairly meager budget. There will be 50 people attending.

Also, how many of each wine would you suggest?

Thank you in advance for your help!

Kristin

  1. krisrishere Sep 13, 2008 08:09 AM

    Thank you everyone..some great ideas. I love Prosecco, so that's a definite. I'm only serving beer and wine, and most people will drink the wine. I do have a lot of red wine drinkers coming, any suggestions for that?

    The ceremony is at 2 and the reception is until whenever. Weather here is in the mid 70's to lower 80's.

    Budget wise, wines that are $15 or less will be sufficient.

    Thanks again for all of the suggestions!

    1 Reply
    1. re: krisrishere
      t
      tmso Sep 13, 2008 11:26 AM

      In that case, a slightly-chilled (55-60 °F) low-tannin Zin would probably be good, if maybe a bit high in alcohol. I'd love to recommend a chilled beaujolais, but I know it's hard to get the good, drinkable but still everyday stuff over in the US.

    2. g
      grantham Sep 9, 2008 10:07 PM

      Muscadet would be my choice for the clam bake.

      1 Reply
      1. re: grantham
        maria lorraine Sep 9, 2008 10:40 PM

        Yup, I was thinking that too. It's cheap and wonderful. But I thought that bubbly (since it is a wedding) would cover the white wine for the clambake.

      2. w
        whiner Sep 8, 2008 11:05 PM

        Oh, and as to how much...

        Well, it depends how many people are drinking and what else you are serving.

        But if itis a 4 hour reception, assume the average drinker will have 6 drinks (people always drink more at weddings). Assume there are just under 6 drinks in a bottle. Most drinkers will be primarily wine drinkers, but only you could get a good idea of the percentages. I'd get 4 cases so you don't run out. Whatever you don't drink at the wedding, you cna drink over the next year and remind yourself of the happy day!

        1. c
          Chicago Mike Sep 8, 2008 11:01 PM

          Pretty easy.

          Best match for Clambake: Chardonnay or high-chardonnay champagne (blanc de blancs)

          Best match for the VA pork bbq: Shiraz or Zinfandel...

          BUT, if you can only do one wine for both, then I'd go with a riesling... a non-dry german kabinett or american equivalent is about perfect.

          All of these are well within any reasonable budget.

          1. w
            whiner Sep 8, 2008 10:56 PM

            Exactly how meager?

            I'd get a Prosecco (eg. Adami) or a CA Sparkler (eg. Mumm's Napa Blanc de Noir)

            A dry or off-dry Riesling (eg. Dr. L from Germany, Dr. Konstantin Frank from the Finger Lakes, NY)

            And a good, inexpensive, Spanish Garnacha (eg. and strong reccomendation for Borsao Tres Picos)

            All of the wines I listed, especially if bought in quantity, should be under $15. The Tres Picos I can find in SF for $11.

            1. h
              howchow Sep 8, 2008 05:24 PM

              Will the reception be on the beach? Is it in the afternoon, evening, or night? Do you anticipate warm weather?

              I would suggest a nice prosecco and a chilled rose. If it is that informal, I would think some tubs of ice with opened wine bottles (self serve) would be nice.

              As far as amount - are the guests big drinkers? I think at least 2 cases and as many as 4....the good thing about wine is you can have the leftovers for months/years to come and you would never want to run out of wine at your wedding, especially if the guests are travelling for the occasion.

              Good luck.

              1 Reply
              1. re: howchow
                maria lorraine Sep 8, 2008 11:18 PM

                Yup. I'd do Mumm Brut Prestige or Gruet or Prosecco for some toasting, and that will also go quite well with the clambake.

                Rose or Garnacha with the pork. The flavors go beautifully together. Anything heavier will be too much, and not refreshing, IMO.

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