Post # 1
Need to pick what wines to serve at wedding and kind of lost. We will be getting 2 cases of red and 1 case of white.
Of the 2 red choices, my favorite is Cabernet Sauvigan but I know that is a really dry wine so do I go with Merlet, which is not quite a dry (but still pretty dry)?
I am not a white wine drinker so I am at a total loss. Not sure what the difference between Chardonnay and Pinot Grigio is. I think there is a White Zin option too.
Added a poll, please help me out. PS-I do not think I can do 1 case of Merlot and 1 case of Cab. Also just looking for generic perferences, not like a specific brand, etc. 🙂
Post # 3
What food are you serving?
Pinot grigio is a safe bet as far as white goes. If I had to pick only one red wine, I’d get something like a Malbec or Pinot Noir… they aren’t as dry as the merlot & cab sav, and have more food pairing options. You could do a Norton as well, but I don’t know if they’re as widely liked as the pinot nior :/
Post # 4
I second what DaneLady said
Post # 5
@DaneLady: Agree, for white I’d go with the pinot grigio. The red wine, I’d ask the same as PP, what food are you serving? Have you had a wine tasting? I personally love a good cabernet, and the flavor varies greatly by year and wine maker.
I’d say DO NOT serve white zinfandel, it’s by far my least favorite type of wine and it’s not full bodied like red wine is.
Post # 6
White Zinfandel is a Rose (pink) wine.
I would pick Cab Suav and Merlot, cause I like dry wine. White Zinfandel is a bit sweeter, but it has a really nice, light taste. It’s also usually around 9% alcohol, so if you were looking for something a little lighter on the booze, that would be a good choice.
Post # 7
Pino grigio is pretty good…that would be my vote!
Post # 8
Food will be a chicken entree and a pork entree
My fiance is pushing to do a ribeye instead of the pork, so that would probably change the pairing then right ?
Post # 9
I agree with pinot grigiot for a white. It’s generally middle of the road- dry enough to appease dry white drinkers, light enough to appease sweet wine drinkers. I also think a sauvignon blanc COULD work if it’s mild enough, but that’s a risk & depends on the brand.
I think for pork & chicken you should definitely go a light red wine like a pinot. Even a lighter red blend would go good if it’s available. A ribeye is definitely going to need a fuller bodied red like a cabernet or full bodied zinfandel.
Post # 10
Ahhhh White Zin….everyone in the wine country, including myself are dying at the thought of this!!!!
Based on my personal wine preferences I would recommend the pinot grigio and the merlot. It would be helpful to know your menu to provide the best pairing options.
Chardonnay is more buttery and heavy, usually with a strong oak taste finish. Pinot Grigio is a lighter option slightly less buttery or heavy with more floral taste.
For the reds a Cabernet is a heavy wine and usually quite dry and oak tasting, sometimes with hints of chocolates and berries. Since Merlot typically has a higher sugar content it is less dry with more cherry, berry and floral flavors.
Post # 11
For the red, either the Cab Sauvignon or a Pinot Noir would be great by me.
For white, of the choices listed I’d prefer the Pinot Grigo because I don’t like Chardonnay. Although my fav white wines are Rieslings.
Post # 12
@StarryNight2011: Mmmmm Riesling, my FAVE! I am in love with the Rieslings coming out of Williamette Valley, Oregon right now they are so delicious. 🙂
Post # 13
@Treejewel19: Ha, personally the only reasoning I threw it out there is I know it is a favorite of one of my BM’s. 🙂
I have had the Cabernet at this place and I think it is not as dry as others but then again, it’s my favorite so I probably am the wrong judge. I will check to see if they have a Pinot Noir or Reisling and if I can do a tasting. I do not think they have any blends available
Post # 14
Without knowing the details of your menu, I’d do cab and chardonnay.
I’m not a fan of pinot grigio; it’s too pic-nicy/apple juicy to me. And definitely not the white zin!
Post # 15
No no no on the white zin.
I’d say Riesling (if it’s not too sweet) and Pinot Noir. If you do the steak you could even bump it to Cab Sauv but again, it would depend on the taste of the wines?
Post # 16
To have WITH food: def chardonnay over the others with chicken. A sweeter white (like Riesling or Pinot Grigio) would do better with a sweeter food (think honeybaked ham).
Is your chicken dish on the savory side or the sweeter side? If you haven’t picked the actual dish, I’d wait to see what it tastes like – before you pick your wine.
If you end up with beef – do the cab. If you do the pork – do a merlot or red zinfindel or syrah. I personaly think most Pinot Noirs are too light for a red for dinner course.
ALSO – do a tasting and see what you like. It took me about 6-8 bottles of chardonnay to find our white and about the same in reds to find our red. Just because you find the grape – doesn’t mean it will be easy to pick the final product.