Wedding wine: menu, budget and purchase terms

Start with the menu

Bring the menu and the people handling the meal together before choosing bottles. Sauce matters: poultry in cream does not necessarily call for the same pairing as roast poultry. Ask the caterer to taste the proposed reference with food similar to the planned dish, then record the selected wine and vintage.

Decide who receives the cases, where they will be stored and who brings bottles to serving temperature. Official Côtes du Rhône guidance is 14 to 17°C for reds and 10 to 13°C for whites and rosés. Check the venue’s equipment with the service team so a pairing chosen in tasting can be served properly on the day.

• Côtes du Rhône: serving temperatures

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.