(Closed) Involving the wine!

posted 5 years ago in Reception
Post # 3
Hostess
3381 posts
Sugar bee

I found this calculation elsewhere on the web.

175 guests x 4 hours x 1 glass/hour = 700 glasses
700 glasses / 5 glasses per bottle = 140 bottles of wine

More white will be drunk in the summer for sure.

140 bottles / 5 types of wine = 28 bottles of each wine

ETA which will be 84 bottles white and 56 red

ETA this calculation takes into account that you’d be serving beer too.

Post # 4
Member
2363 posts
Buzzing bee
  • Wedding: September 2012

We had 30 bottles of red, and 30 white at ours and we had 100 guests.  we came home with 8 bottles.  We served it during cocktail hour along with champaigne, and we had a bottle of each on every table(9 tables).   Our cocktail hour was an hour and a half, and dinner was the same. 

are you only serving wine?   If not, how many wine drinkers are you expecting?

Post # 8
Hostess
3381 posts
Sugar bee

Apparently magnum bottles are two standard bottles. 1.5litres?  (I’ve never seen one).  Each glass is being worked out at 150ml.  Don’t know if that helps.

Post # 10
Member
9956 posts
Buzzing Beekeeper
  • Wedding: December 2012

A Magnum of wine is 1.5 Litres…

And at a standardized pour (industry norm) of 5 ounces *… you’ll get aprox 50 US ounces out of each Magnum… or 10 Glasses.

Based on your calculations for 700 Drinks** that means you’ll need aprox 70 Magnums of Wine

Five types of wine… and that works out to 14 Magnums of each kind (3 Whites & 2 Reds)

As someone who is a bit of a Wine Snob… let me say that my choices here would be as follows…

WHITES – Chardonnay – Sauvignon Blanc – and Pinot Grigio (the most popular varietals)

REDS – A Light to Medium Red… (such as a Pinot Noir or a Merlot) and then one BIG RED (Bordeaux, Cabernet Sauvignon, Zinfandel, or a Malbec)

Of note though…

If you are American, you might want to consider also a Rose Wine, such as White Zinfandel which is very popular in the USA

NOTES

* The standardized pour as I mentioned is 5 ounces (1 legal alcohol unit) … of course there are some places that will pour more or less per person (4 to 6 ounces).  You need to confirm with your venue what they’ll be pouring.

** Your calculations for 700 I note are based on 175 Guests x 1 Drink per Hour x 4 Hours… it is my experience that in the summertime (particularly if it is HOT out… and there is a nice chilled WHITE or ROSE available) that Wine Drinkers may very well drink more than that amount… probably closer to 1.5 Drinks per hour (especially so during the Cocktail portion of the evening).  Then again they may drink less wine after Dinner, and decide to move onto something else during the Party & Dancing portion of the evening.

Hope this helps,

 

Post # 12
Member
9956 posts
Buzzing Beekeeper
  • Wedding: December 2012

Hmmm, if the State of Utah cannot go above 5 ounces per glass… then your math is out of kelter.

As I said earlier, there are aprox 50 US ounces in a Magnum = 10 Glasses

So 8 Glasses per bottle = 6+ US Ounces per pour

Merlot and a Cab sound great for the Reds.  For the Whites, I agree that a White Zin is the way to go… as is a Chardonnay … as they are both very popular in the US. 

BUT I would still add in a lighter white… either a Sauvignon Blanc or a Pinot Grigio, as there are a lot of serious wine drinkers, like myself, who ARE NOT FANS of White Zin (too sweet) or Chardonnay* (particularly an Oaked Chardonnay).

Hope this helps,

*NOTE – infact there is a “movement” in the wine world known as the ABC Club… “Anything But Chardonnay”… because this wine altho a popular one, has for many wine lovers just lost its appeal (was over marketed for so long)

Both Sauvignon Blanc and Pinot Grigio with their light crisp taste, are far more appealing than a “heavier” Chardonnay in the summertime.

Personally I’d look at the 44 Bottles you’ve allowed for White & Rose and maybe divide it in 3 (if not 4 categories)

 

Post # 13
Member
1562 posts
Bumble bee
  • Wedding: November 2011

@emmyp_14:  My only comment would be to look at the whites and possibly add a third.  You have chard, which is the common white, and white zin, which is really a rose.  However, depending on the chard, it can come of as very heavy, oaky and buttery, which turns people away from it.  Could you add in some pinot grigio or riesling?  Light and fruity, but not a white zinfandel?  

OK – so I like my pinot grigio and riesling – trying not to be a snob 🙂

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