Wine-Down Your Wedding Reception

Pairing wine with your meal service is a delightful way to enhance the overall dining experience for you and your guests! There are many ways that wine can be incorporated and take your meal from great to exceptional. Here are 5 general guidelines to help you effectively pair wine with meals.

Consider  the Intensity

Consider pairing lighter wines, like white zinfandel and pinot grigio, with lighter fare such as salads, vegetables, and seafood. The crisp acidity of lighter wines intensifies the fresh flavors of the meal. On the other hand, pair fuller-bodied red wines like cabernet sauvignon with heartier fare like steak. The bold tannins in red wine sliced through rich, fatty dishes provide balance. Generally, let the intensity of the wine mirror the intensity of the meal's flavors. Then the wine can either elevate delicate notes or provide contrast to heavy dishes.

Match Tannins

Tannins are naturally present molecules that come from grape seeds, skins, and stems or from oak barrels used for wine aging. As wines ferment, they are typically aged in an oaked barrel, giving each wine a distinct and unique flavor. Tannins in bolder red wines can bind with protein in meat, softening the perceptions of both. For instance, pair high-tannin cabernet sauvignon with red meats like steak. The tannins have a tenderizing effect which allows flavors to shine.

Complement sauces and acidity

Consider the sauce in your main dish when selecting a wine. A rich, buttery white wine sauce pairs beautifully with similarly full-bodied oaked chardonnay. The creaminess of the chardonnay mirrors the sauce. Meanwhile, a red wine with medium body and acidity works well with a tomato-based pasta sauce.

Also, factor in the acidity of the dish itself. High-acid wines like pinot grigio or champagne can pair well with acidic dishes or foods with a tangy element, like tomato-based dishes or salads with vinaigrette. The crispy acidity of these wine styles mirrors and refreshes the palate. In contrast, acidic red sauce benefits from a bolder red that softens perceptions. Identify complementary or contrasting notes between potential wines and prevalent meal flavors.

Experiment and Trust Your Palate

Ultimately choosing your perfect wine pairing comes down to personal taste. Experiment with different combinations and trust your palate - you know what you love best! If you enjoy a particular combination, that's what matters most. Remember, this celebration represents you and your partner's styles. Guests get a glimpse into your favorites for the day - so pop bottles that bring joy and help commemorate through taste!

Temperature Matters

Wine should be served at an optimal temperature to enhance its flavors and interaction with food. Crisp, fruity whites shine when chilled, while complex reds blossom slightly warmer. The current climate dictates preferences too. Chilled white wine refreshes guests on hot summer days. Meanwhile, hearty reds can warm guests on cooler fall nights.

Example Menu Pairings with FAVORITE ENTREES

Example Duet Plated Meal: Braised Beef Short Rib, Panko Parmesan Crusted Chicken with Sherry Cream, Garlic Mashed Potatoes, Seasonal Vegetables, and Raspberry Walnut Vinaigrette Salad

This meal pairs nicely with merlot and chardonnay. The braised beef short rib would pair best with the merlot - the tannic red wine cuts through the dish's richness allowing new flavor dimensions to emerge. A chardonnay would match well with the Panko Parmesan Crusted Chicken with Sherry Cream. Higher acid white wines complement lighter proteins like chicken. Additionally, the acid lifts and balances the complex, creamy sauce notes. 

Keep in mind these are flexible guidelines - the best wine pairing is the one you enjoy the most! Feel free to get creative, experiment, and discover combinations you enjoy most through tastings. Your Wedgewood Weddings team can help assist with pairings based on your chosen menu. For more inspiration, check out the food and wine section!