The Win-Win of a Wine Upgrade

The Win-Win of a Wine UpgradeToday’s weddings are about details, celebrations, experiences, and couples. Planners work diligently to create unforgettable events that include everything from save-the-date cards to late-night food trucks. One of the largest considerations for a wedding budget is the food and beverage segment. Planners and couples often have several rounds of tastings with the caterer deciding on menu items that can vary, based on their budget—from soup and salad and BBQ to prime rib or lobster. Yet with all the attention to detail on the food and beverage, why is it just “red or white” when it comes to wine choices? What if we can make an interesting, affordable wine a memorable component of the wedding? Sound too fancy? It’s easy to do; just add the right tools and a creative spirit.America has evolved into a wine drinking society. We have not experienced a downturn in wine sales in more than 25 years. In the last year, wines retailing below $10 have grown at approximately two percent, while sales above $10 have grown at 10.2 percent and wines above $15 have grown by 10.5 percent. Americans are reaching for better wine, while experiencing the subtle complexities of flavors and exploring the variety of regions and styles available.With a series of simple questions, and a little thought, your food and wine choices can go from drab to fab! Here are some simple tips to make your couple’s special day even more memorable:Make a Great First Impression Use sparkling wines to set the mood. Create excitement by greeting guests with a sparkling wine, either by handing them a beautiful glass of bubbly or setting a well-designed table with self-serve options. Prior to the event, sample the wines you are going to serve to be sure they pair well with your taste profile. Prosecco is a hot commodity as is rosé; take a step into Rosé Cavas. This sparkling wine from Spain is made in the same style as French champagne but at a fraction of the price.Play off buffet themesOffer small pours, while giving options to your guests. Play off the themes provided by the food being served—Spanish wines with a tapas station, a crisp sauvignon blanc from New Zealand, interesting chablis from France, or a Central Coast chardonnay with an oyster or raw bar. Be daring and pick two options. A French or Russian River pinot noir or Bordeaux red blend would be lovely served at a beef or game carving station.Pair your courses with cautionRely upon the staff to serve your delicious wines at the appropriate course, or as the guests prefer. Be sure to offer a glass of each of the available wines. For the salad course: a variety of greens and fruits and vegetables are all the rage. Ask, “What is the outstanding flavor (sweet or savory), or is the flavor in the dressing (creamy or acidic)? Then, make your wine choice interesting. White wine is not the answer, although the color might be right; be sure to create a pairing. For a dish with high acidity, think New Zealand sauvignon blanc or a chardonnay from a unique region, such as the Central Coast or Russian River in California. A tomato-and-pressed-watermelon salad with a sparkling rosé creates a mouth-watering flavor experience that will leave your guests wanting more.With soups, whether hot or cold, a generic white wine will not bring anything to the table. You can’t go wrong with an interesting Spanish albarino for gazpacho or a buttery chardonnay for a warm, cream soup.At dinner, while white wines are often a great choice for seafood, you need to think about the sauce, whether lemon or creamy or both. Or, step up and pair a pinot noir with salmon. Napa Valley cabernets may be too pricey for your beef option, so ask for a cabernet-based red blend or a Bordeaux blend from France. A tasty malbec from Argentina for a grilled meat offering could be outstanding.And don’t forget to consider…Above all, remember that wine prices can rise quickly in the catering market, so keep in mind that there a number of creative ways to keep the costs within budget. Here’s how:

• Assure your couple that talking wine isn’t scary and not everything is “red or white.”
• Look for alternative varietals and/or wine from interesting regions or countries.
• Be creative—tie in the family roots of the couple, their engagement location, or honeymoon destination.
• Work with the chef on the flavor profiles of the dishes being served, and help your bride create an explosion of flavor. Make wine a part of the wedding experience. A wine pairing dinner may just fit the bill.

Get the inside scoop. By working with your wine retailer or distributor for some new and interesting options, you will be adding more depth and detail to your event. The result can be a much more memorable day for your clients and their guests.Bonnie Fedchock, CAE, National Association for Catering and Events, Columbia, Md., and Monique Studak, CS, CSW, Pernod Ricard, Houston, Texas