Post # 1
We don’t really drink wine. We have before but not regularly at all. Well, we have to pick a red wine and a white wine. So, I’m going to post my menu and I’m taking all suggestions and we’ll probably just go with the most popular. We’ve also considered getting a bottle of the most suggested red and white to try. Here’s the menu:
We’re probably having mini crab cakes and possibly homemade potato chips with blue cheese and scallions for appetizers as guests arrive
Here’s the rest copied and pasted:
Soup or Salad
Creamy Tomato Bisque
with lump crab meat and a chiffonade of fresh basil
with shaved Reggiano Parmesan cheese and croutons
Shellfish over Grits
sautéed shrimp, sea scallops, and lobster over creamy white grits with a lobster butter sauce and fried spinach
Buttermilk Fried Chicken Breast
served with cracked pepper biscuits, mashed potatoes, collard greens, cream style corn, and sausage herb gravy
Grilled Twin Filets of Beef
with smashed baby red potatoes, haricots verts, with Madeira and Béarnaise sauces
Magnolias Sweet Biscuit
fresh strawberries, whipped cream, and orange creme anglaise
Post # 3
White = Toasted Head Chardonnay. You don’t want anything too buttery with the Tomato soup, but this would be heavenly.
Alternate white: Sterling Vinyards Fume Blanc
Red = Franciscan Merlot if you can afford it, or Markham Merlot
Post # 4
By The Way your menu looks awesome.
Post # 5
Thank you so much for your help! And I’m really excited about the menu. I haven’t tried to find these on this yet (I just found it but they might have more wine) but here’s a menu for anyone else wanting to take on this challenge. We have to pick a champagne for the toast too if anyone has any experience with that. We’d prefer to keep it on the lower budget side but I also don’t think too many people will drink the wine.
Post # 6
Are you looking for specific wine selections based on menu or just general wine families to get a direction to go in?
I’d say you should go with a Chardonnay for the white and maybe a Syrah or Burgundy for the red. Sauv Blanc would be too dry imo to go with grits, and you don’t want anything too exotic or else people won’t drink it. And I think a Cab Sauv (my usual red standby) wouldn’t go as well with your menu as a Syrah or Merlot.
Post # 7
@Miss Burgundy: With how much we know about wine, even a general direction would help in case specific selections are out of our price range.
Post # 8
Here’s what I’ve heard is a good guideline for selecting wines for receptions:
“Stick with what people know and love best — a white such as Chardonnay or a Chardonnay-based wine and a red such as Merlot. If you prefer to veer just a little bit off the beaten path, try a light, food-friendly white such as Sauvignon Blanc and a red Zinfandel.”
Personally – Chardonnay is the one type of white wine that I typically won’t drink (I really enjoy Rieslings and Sauvignon Blancs), but many people do enjoy it.
Post # 9
Haha, @FutureKMM, when I was doing food and wine tastings I tasted this really wonderful Gewurztraminer that I was thinking of serving at our cocktail hour with appetizers. When I told my father in law, he made this awful face and just said there was no way we should do that. I sort of regret not serving it because I really enjoyed that wine, but I was too busy and wouldn’t have had any anyway! Your rules of thumb are pretty much right on.
@mandb122- My father-in-law’s (who considers himself a wine snob) favorite wine EVER just so happens to be on that Chardonnay list- the Cakebread Cellars (2nd down). I buy him 3 bottles of it every Christmas. I don’t even like Chardonnay and I think that stuff is delicious. I recommend giving it a try. It is a great wine.
As an alternative white, the Robert Mondavi Sauv Blanc is pretty good- I think that was one of the top contenders for a wine I was going to serve at my wedding.
Unfortunately, I can’t help you with Merlots, as I don’t drink much of them. My one suggestion would be to try out the Casa Lapostolle “Apalta Vineyard” from Chile (last one on the Merlot list) as I do drink a lot of Chilean wines and I think the spicy notes that tend to come about in those wines are versatile and would go well with much of your menu, especially crabcakes. Also, Chilean wines are price-friendly without compromising flavor 😉
Post # 10
We had a very similar menu, and these were our wines:
Pine Ridge Chenin Blanc-Viognior
Both were flavorful but not overpowering and fit our most important criteria – make our wine snob selves and guests smile, but be less than about $12/bottle.
Post # 11
There are a lot of Chardonnays on the wine menu. Ask if any are un-oaked. This will give you the body of a chardonnay with out all of the heavy butter and oak. (These are generally the only kid of California Chardonnay that I’ll drink. But you could also do one of the White Burgundys, which are also usually the Chardonnay grape but in the french style.)
One of the Viogners could also be nice, as long as it is restrained and not too honeysuckley. (They can get so fruity that they taste off-dry or sweet.)
For red, maybe the Syrah/Grenache blend? Or a syrah? You could also do the rioja… Plus the obvious Cab Sauv pairing.