Wedding wine: menu, budget and purchase terms

Start with the menu

Send the seller the actual dishes, especially sauces and accompaniments. For a truffle menu, preparation matters more than the ingredient alone: creamy eggs and roast poultry do not necessarily call for the same wine.

Confirm serving temperatures and equipment at the venue. Wine chosen in advance must be stored properly until the meal.

Set a complete budget

Ask for a quote separating unit price, bottle size, number of bottles, taxes and any charges. Check whether the venue or caterer charges corkage. The service professional should adjust quantities to the event; a universal per-guest rule would be misleading.

Keep water and alcohol-free drinks available throughout the reception. Choosing wine should never create an obligation to drink.

Try before confirming

Where possible, taste a bottle of the offered vintage with food similar to the planned menu. Compare texture and intensity, and keep the exact reference. Ask in writing whether a vintage or product substitution is possible.

Confirm collection or delivery date, storage and arrangements for unopened bottles. Taking back unused stock is not automatic and must be agreed.

Ask the House for information

Include the menu, date and budget in your enquiry. The House confirms what it can actually provide. The form is not a booking. See Our wines for styles and pairings with truffles.