A new study by financial comparison company money.co.uk has revealed the biggest trends set to...
Our on-line advertisers
When it's time for you look for local businesses to help you with your wedding, take a look at our advertisements below. Most will have links to their own websites.
These advertisements are updated regularly so please revisit often and mention County Wedding Magazines when making any enquiries.
Posted by Danielle Harvey on 13 May 2022
Sarah Knowles MW joined The Wine Society in March 2014 and passed her Masters of Wine qualification in 2015. She is responsible for Champagne, North America and Italy, as well as overseeing the portfolio of sparkling wines and spirits; so, there really is no better person to be advising you and answering all of your wedding questions? Red or white for a meat course? Wine or Champagne for your wedding toast? Here's part two, of the three-part guide...
Which styles of wine would you recommend pairing with each part of the day?
To start with there is no right and wrong as to what to drink when, and with what at your own wedding. If you love red wine with fish, then do it, its your day.
However here are a few tips that helped me at my wedding:
Also don't feel the pressure to offer a full bar if you are unable to use the venue's own. Limiting the choices to those that you like, so long as there is a good range of soft options, is fine for your big day.
Would you recommend serving Champagne or sparkling?
I would definitely advise including a fizz on your big day as nothing says celebration quite so much as sparkling wine. If your budget allows, there is no getting away from it, Champagne is delicious. However, it's not the be all and end all, if you have a large guest list or are working to a tighter budget there are some fantastic sparkling wines available.
Prosecco has just had a brilliant vintage and the wines are singing. French Crémant can offer a Champagne-like sophisticated style, and Cava shouldn't be forgotten as an example like The Society's Cava arguably offers the best value of any fizz.What ever you chose to serve, try to make sure the venue really chills it down before serving as so often this is really the difference between weddings where a warm toast – however good the wine – can be a little disappointing...
How do you decide what matches well with the food you're serving?
There are lots of theories when matching wine with food and some great advice online including our own site. However, if you have some personal favourites, go with that, its your day. If not, though, when tasting your wine options at home, perhaps think of cooking the main ingredient from your menu to pair alongside – see what you think works best. If looking for bespoke professional advice, our showroom team will also have great recommendations if you share your menu with them ahead of the tasting.
The other simple advice is often to pair food with wines from the same region so if you're having duck, think south west France for example.
Check out the County Wedding Magazine news headlines from Friday the 5th and Friday 20th May to read parts one and three.