wedding reception wine

[stevebody]

Let me slip my old caterer's cap back on here for a minute:

The general formula, as provided by Food and Wine Magazine from the California association that represents caterers, is as follows:

*In any given group that includes children, they will represent about 8% of the guests (obviously this doesn't include kids' birthday parties) and won't drink at all.

*In any given group, about 12% won't drink anything alcoholic.

*In any given group, about 30% will be beer drinkers and won't want wine. (This is a judgement call. Adjust for the group, i.e., a group of affluent, white collar, corporate types will include fewer beer-onlies than a group of people who all play softball together.)

*Taking the above figures, and adding a 15% margin of error, you arrive at 65% who will be drinking wine.

*Of that 65%, about 15% will be white only and about 50% will be red only. Everyone who drinks at all will do the champagne toast.

*Each person, in the course of a two-three hour event, will drink 2.65 glasses of wine.

*Each bottle will provide five generous pours or six small pours.

*It's ALWAYS better to have a little more than the formula indicates, since running flat out of beverages is bad form.

Using those figures will almost always keep you safe.

As to wines I've used successfully in receptions, here are suggestions based on three price points. All should be readily available:

Sparkling:

Under $10: Freixenet Carta Nevada Brut or Berlene Blanquette de Limoux

10-15: Greg Norman Brut, Salinger Brut (both Aussies) and especially the aforementioned Gruet(!)

15-20: Argyle (Oregon) Brut, Roederer Anderson Valley Brut (CA)

Reds:

Under 10: Allegrini Valpolicella, A-Mano Primitivo, Columbia Crest Grand Estates Merlot, Beringer Founders Estate Cab, Pepperwood Grove Syrah

10-15: