Post # 1
I’m trying to decide which kinds of wine to serve at our wedding and I would really appreciate your input! We get to supply our own alcohol and so my plan is to provide two types of red and two types of white. Our menu is pretty summery and tends toward white:
- Passed appetitzers (Fried artichoke, beef crostini, shrimp)
- Med station (Dips, veggies, pita, cashew paella)
- Buffet with grilled chicken, grilled veggies, roasted potatoes, cucumber/tomato/feta greek salad, rolls
Because this menu is so summery and our wedding will be in late August, I was thinking about offering lighter reds–probably a pinot noir and maybe a zin or a merlot. Whites would be sauvignon blanc and probably a chard. As a red wine drinker, would you totally miss a cabernet? Even if it doesn’t really fit the menu/season, should I still offer a cab because people like them so much? What do you think?
And any wine suggestions for this menu are welcome and appreciated. 🙂
Post # 3
I chose no, but not because I’m picky with whether it “fits the menu”. I usually prefer a pinot noir, merlot, or malbec anyhow, so I wouldn’t miss the cab. (At the same time, I’m really not too picky, and love most red wine) 🙂
Post # 4
@radical4peace: No, not at all. I’m not exactly a ‘red’ drinker–I drink selectively in all categories depending on season and food pairing–but I think cab is often overrated anyway. I think a pinot would be great, and perhaps you might also consider a spanish red since your menu has some mediterranean influence. Maybe a tempranillo or grenache?
Post # 5
I like cab, but more people tend to prefer the pinots. So you should be fine.
Post # 6
Oooo this is already very helpful. 🙂 And I really like the Spanish red suggestion. Maybe a pinot and a Spanish? Any specific suggestions? I love wine but the student budget prevents me from trying as many as I would like. 🙂
Post # 7
Pinot, OVZ, or Syrah. When I drink Cabs it’s usually with steak.
Post # 8
I voted that no one will miss it. I think it’s more important to have an appropriate blend for the food and season. And no one is so in love with cab that they will actually care! Or are there people like that… Lol
Post # 9
Given your menu, I think you would be better off with a Pinot Noir. Plus, it’s a wine which has more mass appeal than a Cabernet.
Post # 10
I think you are already offering quite a nice selection. If you’d be up for some sort of compromise why not offering a Vin gris/rosé? They are quite light but with enough body to go excellently with meat. I especially like the dry ones from the Côtes du Rhône region those are nice and crisp, great for summer!
Post # 11
Eventhough you hear more about cab sav, I think that a lighter red will be more popular because of your menu and imo it will be easier to drink throughout the night when you aren’t eating.
Post # 12
I’d do a pinot noir and malbec… malbec is dry enough and typically aged in oak, so it’s similar enough to a cab sav without being TOO much.
Post # 13
Malbec is one of my fav’s as is Shriaz…I wouldnt worry about your menu too much..
Post # 14
I love a Pinot Noir, but I wouldn’t call it light. Pinots are generally a rather bold red. I like the PP suggestion of a Spanish red. A Rioja would match your menu nicely.
Post # 15
Go with the pinot, for sure. The zin would be best for a winter wedding. The merlot could work, but the pinot is really the best choice, IMO.
Post # 16
I voted other, I think you should serve whatever you like and not worry about it. If I’m at a wedding and someone offers me wine, the answer is “Yes, please!” not “Well, gee, what kind is it?”