Wines for your wedding breakfast

When the wedding dress has been selected and the bridesmaids and groomsmen appointed, next on the to do list is usually the food.

The food is an important part of any wedding day and a time when your nearest and dearest break bread and come together in celebration. And no celebration would be complete without raising a glass or two so I urge you not to leave choosing your wine to accompany the wedding breakfast until the last minute.

Whether you’re a wine enthusiastic or just enjoy a bottle with your midweek meal or at the weekend, it’s important to pick a white and a red that will be crowd pleasers.

Not too heavy and alcoholic, we don’t want Uncle Tom snoozing before the band gets going, but wines with a bit of personality and that will go nicely with the food.

Some might like to get into the intricacies of food and wine matching to ensure each course is perfectly paired with a wine that complements it, whilst others will just want an enjoyable bottle that won’t disappoint.

As a rule of thumb I would offer the following basic tips when pairing wine with food:

• The wine should have the same flavour intensity as the food.
• The wine should be more acidic than the food.
• Red wines pair best with bold flavoured meats like lamb and beef.
• White wines pair best with light-intensity protein like chicken and fish.
• It is better to match the wine with the sauce in the dish than with the meat.

But if that all sounds a little bit too much to consider then I would pick a white and red wine that you enjoy and think others will too. The Wasing team will be able to offer guidance should you seek it.

For the red, Pinot Noir is a safe bet. Lighter than most reds, it has delicate flavours and often works with both meat and fish. Alternatively, choose a Syrah from a cool climate winemaking region so it’s not too jammy or heavy.

For the white, Sauvignon Blanc usually hits the spot; but why not try a light, bright Albariño or a zesty Picpoul de Pinet - especially if you are having a seafood starter or traditional fish and chips for the main course.

I’m have been asked in the past if it’s ok to serve different wines at the top table to the rest of the wedding party. My advice would be no, however it’s your special day so you can make your own decision. As a minimum I would be discreet about it as you don’t want anyone to feel not worthy or envious of your exclusive wine stash.

I love wine but I also love water too so ensure there is gallons on hand in bottles or jugs and lots of interesting soft drinks as well. The drivers and those who don’t drink alcohol would appreciate a choice that extends beyond a glass of coke or an OJ. There is an unending choice these days that even extends to non-alcoholic spirits so people can enjoy a no or low alcohol ‘G’&T.

And last, but by no means least, we should talk about bubbles. Champagne or sparkling wine would always be my reception drink of choice and it’s a must for the traditional toast which takes place during the speeches following the wedding breakfast.

Whether your budget stretches to Champagne, English Sparkling, Prosecco or Cava I would choose something relatively dry and crisp. This will quench everyone’s palate at the drinks reception and go well with a selection of canapés. Bubbles are always served for the toast so I would keep it simple and stick to the same brand you served as an apéritif.

When you host your wedding at Wasing Park the majority of wines need to be purchased from the venue but couples are allowed to supply a limited amount of top up wine for their wedding breakfast and fizz for the drinks reception.

Salute! 

Vicky Major - Drinks Specialist