Need Help -- Red Wine not Allowed at our Wedding Site
My fiancee and I are getting married this summer in a museum that unfortunately prohibits us from serving red wine because they're worried about people spilling it and staining the facility or the art. I rarely drink white wine, and since the menu choices are salmon or prime rib, I'm sure a good number of people are going to be disappointed to not have a choice of red (myself included!).
I could really use some recommendations on white wines that are the closest thing to red, especially some that could stand up to a slab of prime rib. I tried a nice bottle of Zaca Mesa Roussanne served at room temperature a few months ago that is the closest thing to red I've ever had in a white, but at around $25 a bottle, it will set me back quite a bit to serve it to a wedding of 150 or so people. We are going to buy all the wine ourselves for the caterer, so we have flexibility.
Any thoughts or help is very much appreciated.
Here's some suggestions re. pairing whites & steak.
Given budget constraints, I'd stay away from mengathon's Krug, Haut Brion blanc proposed by sedimental, or 1955 and 1967 Château d'Yquem proposed by carswell. However, the reisling proposed by Steve_K et al. sounds reasonable.
re: DC Wine Fan
«we are set on serving the prime rib»
Then I think you should reconcile yourself to two likely outcomes:
- you probably aren't going to find anything approaching a satisfactory pairing for the beef (all of the wines recommended in the thread RicRios helpfully links to are more expensive -- often much more expensive -- than your apparent budget);
- a number of your guests are going to be disappointed (to say the least) at not having access to a red wine, are going to feel deprived of a satisfactory accompaniment to their beef. Some are even going to resent being forced to drink white wine (amazingly, a surprisingly large percentage of wine drinkers dismiss or even detest whites).
My recco would be to get the biggest, richest, toastiest sparkler you can afford -- a poor man's Bollinger, if such a thing exists -- and serve it and only it throughout the event, from the toasting of the bride and groom through dinner and beyond. If there's a wine that goes with everything, Champagne (and to a lesser or greater degree its imitators) is it. And by buying in quantity, you might be able to secure the kind of discount that will enable you to serve a white wine that has a fighting chance against a bloody prime rib.
Sounds tricky: A museum setting where you can't have red wine. A caterer who offers two entrees, salmon and prime rib, both of which are red wine entrees. Guests who will be disappointed with no red wine.
I agree that expensive, aged champagne will go well with roast fowl, pork and veal chops, but both the wine and meal will cost you dearly.
Perhaps you can have a Champagne toast and hor d'oeurves inside the museum, then move the dinner into a heated tent on the grounds. Or, you may wish to admit that the Emperor is wearing no clothes -- the museum is an untenable option -- and begin afresh with new venue options.