Post # 1
How do you feel about having a bottle of wine placed at each table for guests to pour themselves? AND how should we disperse the different varieties? ….
Our venue is not a fancy one (back in our small home-town) but our reception is not casual either. The venue does not have a large bar – only a roll-away one that we’ll use for the beer (kegs) and additional wine for after dinner. I do not want our guests to have to wait in line at the beginning of the night to get a glass of wine for dinner — do you think it’s appropriate to have a bottle set out on each table, with extras at the bar?
We’re ordering a Pinot Grigio, a Pinot Noir and possibly a few bottles of White Zin. Should we just randomly disperse the different varieties?? There isn’t a seating chart so they can swap or sit wherever.
Thanks for your input! 🙂
Post # 3
We’ve been going back and forth on having wine on the table or not. We would have a bottle of red and a bottle of white on each table if we do decide to go this route, but we’re having a seating chart which would make it more difficult for people to steal a bottle from someone else’s table. 🙂
Like I said, we’re undecided… but I do kinda think it’s a good idea (at least for our wine loving crowd! :D).
Post # 4
How is your food being handled? Do you have a caterer?
Post # 5
I think it is a good idea to have wine at the tables. But, I’d make sure every table had the same thing to eliminate having to swap. Some people may not want to have to do that. Instead of three types of wine, maybe go with two and have the same amount at every table. I’d go with one red and one white or two reds and two whites at each table if each table seats a lot of people.
Post # 6
We are doing a bottle of red and a bottle of white at each table. This just makes it easier on the guests. Then there is something there for dinner and toasts and you don’t have to get up halfway through dinner to refill your glass.
We aren’t doing a seating plan either, but I’m only buying two types of wine. If you are going to have different types I’d say just do what you said and put them around with the rest at the bar.
Post # 7
I would feel weird going to another person’s table to get the wine I wanted. I would much rather have my own variety at the table (so all 3 varieties at one table). That can get expensive though, because ultimately every wine bottle will be opened and possibly not finished. I would rather my guests stand in line and get the wine they want, than have a bunch of semi-full bottles left over that I have to throw away. I’m also used to standing in line for alcohol. I’ve never been to a wedding where there was more than one bartender. Oh well 🙂
Post # 8
We did this and we just had a bottle of red and a bottle of white at each table. It worked out well.
Post # 9
I’ve been to weddings where the wine was on the tables and it worked out just fine. The only problem I see is how to keep the white wine chilled.
Post # 10
@SuperShopper: At every single wedding I’ve been to where wine is opened and placed on the table (which is a lot of weddings considering I live in the “wine country”) there is a lot of wasted wine at the end of the night. That wasted wine = wasted money (IMO).
After seeing this occur over and over again my Fiance and I decided we would have wine and beer at the bar available for our guests and if they want refills they can ask. That way only the wine that is used is opened and you can return the unused wine, not have to pay for it if using a caterer, or keep it and use at a later date rather than dump bottles (literally one wedding was 21 bottles) of unused wine at the end of the evening.
Post # 11
I agree! If possible have the venue/cateror serve your table wine, they will fill the glass the proper amount. Wine bottles run out very fast with a heavy handed pourer, and people often do not drink the whole glass. My venue offered to do this for us becuase we are buying our wine though them.
I would offer one red and one white. If you are doing 3 varieties serve one of the reds early on in the meal and the second later. Our you can do flights of wine and give everyone 3 samples of each, that may be nice 🙂
Post # 12
My venue is charging upwards of $2.50 per person for table side wine at dinner time. this nears $400 total for me. I almost think it would be cheaper to put 2 bottles of wine on the table for guest to pour themselves. Anyone else have a situation like that?
Post # 13
@MsTargaryen: yeah, but will your venue allow this?
Post # 14
This is what I originally wanted to do: a bottle of wine at each table. Howver, fi stated that not everyone drinks wine so I may go with something else, something sparkling gor toasts.
A caterer I met with was not too keen on the wine at each table. her concern was that some people may get a drink and others might not if we did that so she offered to have the servers pour the wine. I might do that for the toasts then people can get up to get their own drinks later on.
Post # 15
@happyface oh good question. I just assumed so because they said drop off all your table stuff the night before and they set the tables up for me.
Post # 16
We did, though from reading all the comments it seems there’s a difference in costs etc between how things are done in the US and the UK (I’m UK)