With all the other preparation that goes into a wedding, is it best to take the easy option of plucking a random medium priced White and Red wine to go on the guests tables?

Wine buffs are growing in numbers and you may be making a mistake by not researching your wines a bit more thoroughly. Your Caterer may be able to advise you on suitable wines to accompany your Wedding Breakfast, or perhaps you would like to learn a little more of the basics yourself and select them yourself.

The rules of ‘white with fish’ and ‘red wine with lamb and beef’ are still valid, but nowadays are complicated by the many styles of cuisine from around the world that couples are choosing to serve at their reception.

Consider the dominant flavours in the dish. Then think of the wine as an added ingredient or condiment that is actually part of the dish.  As with any other ingredient, the wine should be a balanced addition, either complementing or contrasting with the food on the plate. If you don't trust your palate to make a decision, why not invite a few friends around for a wine tasting evening once you have decided on your menu. 

Taste is based on salt, sour, sweet and bitter, while the texture and temperature of food complete the sensation. The weight and intensity of a wine, its bite of acidity or bitter-edged tannins, sweetness or dryness, and dominant aromas and flavours should all be taken into consideration.

Beef
Go for a medium or full-bodied Cabernet Sauvignon, or a Red Bordeaux.

Pork or veal
Try an Australian Chardonnay with a hint of oak and ripe tropical flavours, or a classy steely Chablis.

Lamb
Try a Rioja with aromas of vanilla, or a classic Côtes du Rhône.

Chicken roast or casserole
Chardonnay is an ideal match with a roast, or if the sauce is creamy, then try a Beaujolais villages or Merlot from the south of France.

Curry – light and mild
Curries can be hard to match, depending on their spices and flavours. A mild poultry or vegetable curry goes well with a young Riesling or Sauvignon Blanc.

Curry – spicy and hot
Go for a fresh Chenin Blanc from South Africa, or a juicy rosé from California.

Chinese and Thai
An ideal accompaniment would be an aromatic wine such as Gewurztraminer from Alsace, or a perfumed Italian Pinot Grigio.

Italian
Italian pasta with tomato and meat sauces need Italian reds such as Chianti or Valpolicella. Creamy Pasta dishes work well with crisp Italian whites such as Frascati.

Fish
Meaty fish such as tuna or salmon need wines with body such as a red Burgundy or a light Rioja, while shellfish and seafood need crisp whites such as Pinot Grigio or Sauvignon Blanc.

Dishes with Cheese
Mild and creamy cheeses marry well with white wines with acidity such as Chablis or Chardonnay from the south of France. Mature and strong cheeses need bolder flavours, including big reds like a Zinfandel or rich Cabernet Sauvignon, or even a dessert wine.

Desserts
When drinking sweet wine with pudding, it’s important to be sure that the wine is rich and sweeter than the pudding; otherwise, after one taste of pudding the wine will appear dry. French Sauternes from Bordeaux is an expensive but great option for any dessert.

On deciding which wines will be accompanying your menu, it is time to work out the quantities. A good rule of thumb is to base it on half a bottle per person. Always supply an interesting non alcoholic alternative such as Amé Rosé a lightly sparkling non-alcoholic drink containing fruit juices, spring water and a unique blend of eastern herbal extracts 

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