So you’re picking out wine (and beer and cocktails) for your wedding.
How to make a beverage plan that will satisfy almost everyone at your big party.
Pairing a wide range of food and guests with a milestone celebration makes the beverage planning for a wedding an exercise in threading the needle. You want the event to express your tastes and style, but also keep it approachable for the mix of generations and perspectives that want to celebrate with you.
To deliver a great experience for hosts and guests, you need options that satisfy the most number of people, minimize decision fatigue and support the overall vibe/atmosphere of the celebration, without blowing out your budget.
Plus, as much as you want every aspect of your wedding to be a reflection of you as a pair, remember that wedding food and bevs ultimately take a backseat to the celebration itself.
Chances are your guests will be enjoying the moment and won’t appreciate or remember the food and drinks too specifically, so think of them as an important sensory layer of your gathering and not the primary focus.
Read on for what I recommend, with a summary at the end. Please comment on this post or email me (hello@caetieofiesh.com) if you are looking for specific recommendations!
You will most likely be working with a caterer and/or bar service, and may need to make choices among what they offer, so I’ve made an effort to make this guidance as adaptable as possible to many different beverage selections.
Cocktails
Since many weddings follow the ceremony with a brief reception before dinner, cocktails are a good place to have something a little bit special since they are the first drinks guests will encounter and most likely to make an impression. I like a menu of two batched cocktails, one with a lighter spirit and one with a darker one. For the longevity of the evening and your budget, I advise against heavy hitters like martinis or a full bar.
Also consider your climate. Offering at least one drink on the rocks or pebble ice will be welcome if it’s warm out. If it’s peak summer, two light spirit drinks might be more appealing.
A Light Spirit Base
For the lighter spirit, I tend to center around Gin, and love a Negroni or White Negroni. Also great would be a Margarita or a Paloma (similar to a Marg but with grapefruit juice). If the guest list and climate are right, a Mezcal Paloma would also be delightful.
A Dark Spirit Base
For the darker spirit I go with Rye across the board (although you can opt for Bourbon if you prefer). An Old Fashioned will be popular, and I’d also add a Manhattan (Perfect) and a Boulevardier for your consideration – a variation on the Negroni that subs Rye for the Gin. It’s slightly lower proof as well.
Batching the cocktails should keep the wait times for a drink minimal, and keep your costs more predictable since you’ll buy a specific batch size.
Wine
Similar to the advice I gave in my Holiday Wine Guide last year, unless you are serving a highly curated or specific menu, trying to nail the food and wine pairings will be a complicated exercise, so opt instead for drinkable and food-friendly wines. What does that mean exactly? Broadly, it means nothing too bold in any direction – no huge palate-dominating reds (like Tempranillo or Shiraz), no sweet or super oaky whites (like Riesling or some Chardonnays). Medium body and medium acidity will pair well with most food and most guests, and I’m a big fan of blends and field blends for drinkability and affordability.
So, one white and one red will probably do it. If you want to add a third, I’d add a juicy chillable natural red wine, nothing too funky so it will still pair well with food. And don’t forget bubbles for a toast.
White Wine
On the white wine front, look for Vermentino, Chenin Blanc, a French Sauvignon Blanc or a blend or field blend that starts with any of these. You’re looking for something crisp and fairly dry, but still retaining enough fruit to be refreshing and easy drinking.
Red Wine
For a red, look for Grenache/Garnacha, Côtes du Rhône, Gamay, Beaujolais Village or Morgon. (Conveniently, Beaujolais Village and Morgon are made with Gamay grapes, and the eminently drinkable Côtes du Rhône is typically a Grenache-led blend). They will all pair with versatility and hopefully still satisfy your hardcore Cab drinkers. Broadly speaking, Gamay wines will be a little brighter and fresher, and Grenache and its blends will be a little richer and fuller-bodied. Again, blends are your friends, and any that use these varietals plus things like Cinsault and Syrah will probably work well. Avoid single-varietals like Tempranillo, Zinfandel, Pinot Noir or Cabernet unless your menu gives you a good reason not to.
Although this may look like a Euro-centric list, many of these grapes are grown all over the world, including Oregon and California.
Bubbles
You can go to town and splurge on Champagne’s higher price point (yolo). If you don’t want to do that, a Crémant or Blanc de Blancs Brut, Extra Brut or Brut Zero/Brut Nature/No Dose will do a wonderful job for your cheers (read more about these wines and their dosage in my Sparkling Wine Guide).
Bonus Red!
Your juicy chillable red can go in a number of different directions and grapes that are out in more traditional expressions (like Tempranillo or Zinfandel) might be in with a natural wine. Look for wines with descriptions that are clean, fruity and chuggable, and hopefully you can taste before you commit, since natural wines can vary significantly from label to label.
Beer
For beer, I like to recommend one lighter (Pilsner, Lager, Kolsch) and one hoppier (Pale Ale, IPA) from somewhere local that you like. You want your beer drinkers to be able to drink one of these most of the night, so avoid richer beers like stouts and porters that are really only good for one or two rounds.
Depending on your service set-up, kegs can be great but more labor intensive and will go to waste if you don’t finish them. Cans are a great choice, and the recycling won’t be as heavy, plus you could have custom koozies if you’re into that.
I also recommend including a nonalcoholic beer option for nondrinkers or for drinkers to alternate with. Nationally available, I like the IPA from Athletic Brewing, and locally opt for Best Day from Sausalito.
Nonalcoholic
In addition to the beer option, it’s key to have cans of seltzer, bitters and soda or something like Ghia on hand to make sure anyone who’s not drinking has plenty of nice options, and to give those that are breather.
Wedding Beverage Plan Summary
Here’s a summary, don’t forget to have fun at your party!
Cocktails
Two batched drinks, one with a light spirit base and the other a dark spirit.
Gin or Tequila/Mezcal: Negroni, Margarita or Paloma
Rye: Old Fashioned, Perfect Manhattan or Boulevardier
Wine
A white and a red, bubbles if you’re toasting, and light chillable red if you’re into natural wine.
White: Vermentino, Chenin Blanc or French Sauvignon Blanc, preferably a blend
Red: Grenache/Garnacha, Côtes du Rhône, Gamay, Beaujolais Village or Morgon
Bubbles: Crémant or Blanc de Blancs Brut, Extra Brut or Brut Zero
(optional) Light Chillable Red: a natural wine low on funk and high on refreshing vibes, you’re going to have to taste this one to find it
Beer
Two options from your fave brewery, plus a nonalcoholic option.
Lighter: Pilsner, Lager, Kolsch
Hoppier: Pale Ale, IPA
Nonalcoholic
Nonalcoholic
Cans of seltzer or bitters and soda
Hi, I’m Caetie Ofiesh and I’m a designer and project leader working in food and beverage, sustainable design and climate solutions. I’m also a good eater and a good drinker. I’ve worked as a professional chef and produced community-centered food events. These days I work with food and beverage businesses on design and marketing projects.
I use this space to write about the good eating and good drinking that inspire my design work. Come see me at caetieofiesh.com.
Didn’t Lucy have those cool little cans of cold Prosecco right after the ceremony and before the reception? It was unusually hot on that October day and they were perfect.