Post # 1
What wines should we buy for the reception? Our caterer suggested we buy it to save money just for the dinner service, and suggested getting a red and a white. We’re serving sea bass with a tomato/corn salsa and basil mashed potatoes and a grilled sirloin with potatoes and green beans if that is any help. I am personally a big sauvignon blanc fan for whites and a fan of zinfandel for reds, but I know not everyone loves ’em. Please let me know if you have any thoughts!
Post # 3
The only wine I can stand is Muscato but that’s more of a dessert wine.
I know that doesn’t help you much but I would suggest having more white than red wine. From my experiences anyway.
Post # 4
I will enjoy most wines, but I agree on the zin – love it! The only one I don’t like to drink is chardonnay, unless it’s a really good one.
Post # 5
I was just going to suggest the same thing! I would go for riesling or a sauvignon blanc as the white. Something bright, maybe something a little fruit forward, and certainly something with citrus. I didn’t see Riesling on there, so definitely Sauv Blanc. For reds, I would look for a good Zinfandel–I think it would compliment the steak, without being too heavy for July.
Post # 6
I would go with cabernet sauvigon for your red. With the steak, you’ll want something on the bolder side, but since people have lots of different tastes, I think the cab sav is the most approachable. It’s also easy to get one for a good price (vs. merlot…there’s a ton of bad merlot out there). For the sea bass, white would be nice. Again, people are usually in a love hate/relationship with Chardonnay so I would skip it (tons of good chardonnay out there but I think the bad stuff overwhelms it). I think sauv blanc or pinot grigio would both be fine choices for white. I think you’ve chosen those whites well–usually not too sweet, good with fish.
Post # 7
Chardonnay (I felt I needed to vote for a white, I prefer reds.)
Shiraz wasn’t an option, but I would have voted for that one too.
Post # 8
I like Sauv blanc, and it seems to be a good “neutral”, since it’s typically not too oakey or too sweet. I find that people seem to be picky about Chardonnays, and for some reason people seem to be picky about Cab and Merlot also. What about a red blend? I usually look for those at the store. You can get some good ones for fairly cheap too.
Post # 9
I vote cab for the red, especially since you are serving steak.
I’m not a huge fan of white wine in general, but with the fish, definately something light (like, I would guess lighter than a typical chardonnay)? (I’m also not a huge fan of chardonnay, to be honest!) Maybe a not too sweet Reisling?
Post # 10
We are doing a cab and a chardonnay at our reception. I would have chosen a zin if it were an option. Def have a red and white – I LOVE reds but will drink white because I don’t want dark lips or mouth in my pictures. 🙂
Post # 11
Shiraz wasn’t an option but I would pick that over the others. Also, it appeals to non-wine drinkers (if you are not allowing other beverage options) where the others do not.
Post # 12
We went a bottle-your-own wine shop and they suggested that the perfect way to do things is to have a tasting with your caterer. The caterer can pick a wine to go with your food and spice the food to go with the wine.
I picked Pinot Grigio for the white – it’s light and easy to drink and more people will like it. Chardonays can be dry so not everyone likes them. If you’re buying bottles is there any reason you have to buy all the same?
Post # 13
I either drink Zin or Riesling
Post # 14
- Wedding: May 2011 - Bartram's Garden
I’m not crazy about white wine but I’ll always drink a nice Pinot Grigio. It’s light and goes with everything.
My two favorite reds aren’t in your list: Malbec and Syrah/Shiraz. But you can’t go wrong with a good Cab.
Post # 15
I actually thing the Sav Blanc and the Zin will work great with your choices. A riesling will be too sweet for the fish, IMO. As another white – you could do a viognier as well – that’s kind of a compromise between a chardonnay and a sav blanc.
For reds you have more wiggle room. You are basically choosing a varying scale of robustness. I’d stay away from a Pinot Noir – because those can tend to be too light. Again, go with the red you like – a Zin will be fine. My favorite is a Syrah – but, it really depends more on the actual wine vs. the varietal.
Post # 16
I would recommend a pinot noir, since sirloin is a lean meat and the pinot noir is flexible enough to go with it as well as the sea bass. Pinot noir and sea bass would actually be a great combination, especially for those who might prefer a red wine but would rather eat fish than beef. For the white, I think either a pinot grigio or a sav blanc would work well.