Help me pick wines for my wedding!

posted 3 years ago in Food
  • poll: Help me choose wines!
    Pinot Grigio : (16 votes)
    13 %
    Riesling : (21 votes)
    17 %
    Sauvignon Blanc : (14 votes)
    11 %
    Chardonnay : (20 votes)
    16 %
    Chianti : (3 votes)
    2 %
    Italian Red Blend (Sangiovese/Merlot/Syrah) : (4 votes)
    3 %
    Pinot Noir : (20 votes)
    16 %
    Merlot : (12 votes)
    10 %
    Cabernet Sauvignon : (16 votes)
    13 %
  • Post # 3
    11772 posts
    Sugar Beekeeper
    • Wedding: May 2013

    I’d go with two whites and one red!

    Personally I’d go pinot grigio, chardonnay, and a merlot!

    Post # 4
    2395 posts
    Buzzing bee
    • Wedding: July 2011

    I’d go with 2 reds and a white – in my experience many more people like red, especially in the winter.  I’d pick sauvignon blanc or a non-oaked chardonnay for the white, and pinot noir and cabernet sauvignon for the reds – a lighter red and a more robust red.

    If I were choosing for myself, I’d choose Zinfandel, but it’s VERY big – not everyone likes that!

    Post # 5
    8483 posts
    Bumble Beekeeper
    • Wedding: September 2013

    Malbec is my favorite followed by Zinfandel and Cabernet.  I’d probably do Malbec and 2 whites, maybe a chardonnay and pinot grigio or riesling depending on the crowd. If not Malbec my favorite red that is more well known would be a cabernet, so that would be a good choice for a red.

    Post # 7
    3661 posts
    Sugar bee
    • Wedding: August 2013

    I think the best crowd-pleasing white is Pinot Grigio — not super sweet or super dry. My favorite reds would be Malbec or Pinot Noir (red Zinfandel is good too), but a lot of people like Cabernet and Merlot.

    Post # 9
    2132 posts
    Buzzing bee
    • Wedding: September 2013

    I’d probably go for a sauv blanc or a pinot grigio for the whites- you can usually find good bottles at decent prices.  If you do a Chardonnay, make sure you have a crisper frutier white to go along with it, as many don’t like the oakey buttery-ness of a typical chard.  Or, as on PP said, go with an un-oaked Chard.

    As for reds, you can’t go wrong with a Cab or a Merlot…pinot noirs can be pretty flat at lower pricepoints, so that’s always tricky.  

    Post # 11
    3557 posts
    Sugar bee
    • Wedding: August 2014

    My favorite white from that list is riesling and my favorite red is pinot noir.

    Post # 12
    1629 posts
    Bumble bee
    • Wedding: October 2014 - Church

    @howsweetitis:  I think a dry, a sweeter and a full bodied (chardonay, reisling, and somthing red). It allows for all tastes to be taken care of 🙂 Typically reislings are not offered at weddings, so it is always a treat when it appears!

    Post # 13
    668 posts
    Busy bee
    • Wedding: November 2014

    Personally, I’d stay away from Riesling and Merlot because they are generally much too sweet with a meal for my tastes. I love zingy reds–Malbec, Pinot Noir, and Zinfandel—and will drink them with entrees classically paired with a white. Cabernet is rough…I personally don’t care for them but have noticed that inexpensive Cabs/Merlots seem to have a disproportionate probability of being….unpalatable. Perhaps go with a not too dry white (unoaked Chardonay as PP suggested, Pinot Grigio if you think something sweeter would be more popular), a medium red (Pinot Noir or Malbec), and a heavier red (Zin, Cab) to cover the bases?

    Post # 14
    324 posts
    Helper bee

    @howsweetitis:  With those entrees I think that the best pairings would definitely be the sauv blanc, chard, and pinot noir. 🙂

    Post # 15
    1080 posts
    Bumble bee
    • Wedding: April 2014

    I voted for Chardonnay, Cab, and the Italian Blend. I went with one white and two reds since you will also have the Prosecco. I picked the Italian Blend because I looove sangiovese and have had less expensive bottles of it or a blend and they are pretty tasty. 

    Post # 16
    1988 posts
    Buzzing bee
    • Wedding: October 2015

    I agree with the others, two whites and one red is probably your best option since most of your dishes are light (fish, white meat) and therefore require white wine. 

    I voted for chardonnay and pinot grigio for white wines because I’ve never met anyone who didn’t like them, they seem quite popular.  They’re also fairly easy to pair off with food, they go very nicely with fish, chicken and cheese. 

    I voted for pinot noir for your red wine because I think most people who’ll drink it will be eating fillet mignon with mushroom ragout and pino noir goes beautifully with both beef and mushrooms – it doesn’t overpower but compliments them. It’s also one of the least acidic red wines (at least to my taste) and I think that’s why it might be a more popular choice than, for example, merlot.  

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