Top tips for choosing your wedding wine
PUBLISHED: 16:23 14 October 2015 | UPDATED: 12:52 26 October 2015
Sommelier Marjorie Cropp-Legendre of Auberge du Lac has some expert advice on how to select wines to wow your guests
Sommelier Marjorie Cropp-Legendre of Auberge du Lac, Welwyn, says, ‘Choosing the right wines for a wedding breakfast is an important decision, as you want to wow the guests. Ideally, you want to match the wines with the menu, but a golden rule is to avoid extreme styles of wines like Gewurztraminer for example. It can be too aromatic and overpowering. As you want to please everyone, the simpler, more ‘neutral’ styles are much safer.
Marjorie’s top recommendations
You want celebrate in style, so to start the wedding reception, bubbles are the best choice. Moet & Chandon Brut Imperial offers elegance and freshness, with a bouquet of citrus fruits and notes of brioche, and a palate full of white-fleshed fruits and fine bubbles. If your budget is tighter, a simple Prosecco di Valdobbiadene will be just perfect - light, packed full of fresh citrus fruits and notes of peaches and apricots.
For a white wine, a Sauvignon Blanc will certainly be a success. Either from Marlborough in New Zealand or the Loire Valley, France, these wines will be fresh and zingy and will accompany seafood starters perfectly.
For a red wine, a medium body, with good fruit, a bit of spice and soft tannins is ideal. Southern Rhone Valley wines offer just that; Gigondas, Vacqueyras or Chateauneuf-du-Pape are based on Grenache and Syrah grape varieties. These have good concentrations of fruit and spices and a round palate.
With your wedding cake, why not offer a glass of sweet wine? Traditional fruit cakes go perfectly with sweet sherry like Pedro Ximenez - very dark in colour with notes of caramel, prunes and raisins. A must try.