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+--- Thread: What wines, champagne for a wedding... (/thread-15815.html)
- Cane1992 - 02-28-2006
A wedding with 50 people serving:
HORS D'OEUVRES
* Conch Fritters, Spicy Mango Ketchup
* Chef's Empanadas
* Fresh Asparagus Spears Baked in Puff Pastry with Proscuitto and Parmesan Cheese
* Garlic Bruschetta with Fresh Mozzarella and Ripe Tomato, Virgin Olive Oil and Basil Ribbons
BUFFET MENU
* Caesars Salad, Homemade Garlic Croutons
* Grilled Seasonal Fresh Vegetable Medley, Balsamic Soy Glaze
* Sliced Churrasco, Chimmi Churri on side
* Baked Mahi Mahi with Onions, Peppers, Fresh Tomato and Cilantro
* Oven Roasted Potatoes
What reds, whites and champagne? Also how much?
Thanks in advance to any and all suggestions.
- wineguruchgo - 03-02-2006
ok - that's a complex menu. I would keep the wines simple.
For HORS D'OEUVRES I would go with light, crisp light wines like Pinot Grigio and Pinot Noir.
For Dinner I would go with no oak or lightly oaked Chardonnay and either stay with the Pinot Noir or a lighter bodied Merlot or Cab. Much of what you are serving is delicate.
As for bubbly - I would go with Domaine St. Michelle Extra Dry. Don't let the name fool you because it's sweeter than the Brut. It should be approx. $10.00 per bottle and you will only need one case for the toast. I wouldn't spend a lot on it because most people won't drink it.
I'm sure others will have some ideas for you as well.
- Innkeeper - 03-02-2006
WG, there's more on this down on Wine & Food Affinities.