What Do Wine Pros Serve at Weddings?

Wine has a way of fueling warm moments at weddings. There are the (many) Champagne toasts to the happy couple, the glasses that enliven the dance floor and the pours that buffer interactions with quirky relatives and old flames.

While Trader Joe’s bottles will certainly be on budget for all of the above, sommeliers will argue that since weddings are special, it’s not the time to opt for ordinary or everyday wines. 

“It’s such a thoughtful touch to avoid the same old Prosecco and grocery store brands people are accustomed to,” says sommelier Katy Kindred, who opened Kindred, in North Carolina, one of Bon Appetit’s top new restaurants, with her husband. “Most guests don’t notice when it’s a standard wine, but when your wine is thoughtfully considered, you notice.”

We’re not suggesting you throw out the budget in favor of old vintages and the best of Burgundy. “You want the big day to be special,” Kindred says. “It’s not just a party: it’s the first day of a marriage. But you also want to start off your marriage right by being a good steward of your resources.”

To take the guesswork out of your wedding wine, sommeliers and event experts weigh in on how to pick the perfect big-day bottles.

How to Choose Wine for Weddings

Bryce Faucheaux, the wine director at the New Orleans restaurant Justine, and Missy Auge, wine director at Santa Fe’s Bishop’s Lodge, Auberge Resorts Collection, follow a few rules when selecting bottles for events or weddings.

• Consider what’s popular. Don’t stick to your own preferences. “Anticipate what people might ask for,” Faucheaux says. “Sauvignon Blanc or a Cabernet Sauvignon–based blend are almost always requested.” Stock accordingly.
• Order exuberantly. “Make sure that there’s enough to go around.” A general rule of thumb is one bottle per person. That may seem like overkill, but it’s better to be left with extras than run dry during dinner.
• Look locally. “Talk with local wine shops,” Faucheaux says. “They might be able to work with you and negotiate a better price for bulk orders.” Another option? Inquire within nearby wineries—they also may be willing to offer a better price on large orders, and you’re shopping local.
• Fit the wine to the weather, not just the occasion. “My brother got married in August in New Orleans,” Faucheaux says. “So, I picked some refreshing styles of white wine, as well as a chillable red.” At a winter wedding? You can probably hold off on the pet-nat.
• Be mindful of the food. “If the wedding is going to focus on seafood, then oaky dark-fruited Napa Valley Cabernet Sauvignon is probably not the best option,” Faucheaux says. “Loire Valley whites and reds are very easy to work with. Refreshing, mineral-driven styles of Chenin Blanc from Vouvray are always a nice option. As far as reds, Cabernet Franc from Chinon can be very refreshing.”
• Keep it approachable. “You don’t want to serve really crazy, expensive wine that no one will appreciate or understand, nor do you want to serve wine so obscure that your guests will be afraid of it,” Auge says.
• And don’t fuss too much: “Choose one white and one red to pass around for dinner, and don’t over-think the pairing too much,” says Auge. “This is a party, not a wine pairing dinner. Just pick something that is easy and tasty to drink on its own.”
• Split the selection. “Have a few special wines off to the side for the bride and groom,” Faucheaux says. There’s no better time to break open that vintage Champagne or baller Burgundy—the guests will understand. “It is their day, after all, so make sure that they have a couple of their favorite styles,” he adds. “And if you can, save a few bottles for future anniversaries.”
• Bubbles are for every occasion. “Champagne has gotten very expensive,” says Faucheaux. “So, Prosecco is usually my go-to bubble for large crowds, but there are many extremely well-made examples beyond Champagne.” Cava, Corpinnat and Cremant are great options for large events.
• DIY labels: If you don’t care about guests name-checking the bottles, consider customizing your own labels (with your initials or a sentimental illustration) and adhering them to the bottles. 

What Top Sommeliers Are Pouring At Weddings Now

Bryce Faucheaux, wine director at Justine, New Orleans: Trimbach Pinot Blanc

His all-around go to? Trimbach Pinot Blanc from Alsace, France. “It’s a great alternative to Pinot Grigio, which is fairly familiar to everyone,” says Faucheaux. “Pinot Blanc is an easy-drinking, refreshing dry wine with a great balance of ripeness and freshness.”

“Some wines can be polarizing for people—too floral, too sweet, too savory or herbaceous,” he says. “But this wine is easy and versatile, subtle and elegant, and it’s honestly a crowd pleaser.”

Katy Kindred, co-owner of Kindred, Davidson, North Carolina: Sartarelli Verdicchio Classico

Kindred, who opens up her space to outdoor and indoor weddings, is keen on this bottle of Verdicchio, a crisp white from the Marche region of Italy. 

“I found it so delicious and shockingly inexpensive for the quality,” she says. “It’s clean, bright, with a little salinity (thanks to the proximity to the Adriatic Sea) that makes it both refreshing and a bit textured. A thoughtfully produced wine from a family-run winery for less than most mass-produced wines you see at weddings.”

John Burns Paterson, co-founder of Frankies, Nashville: Alberto Nanclares Dandelion Albariño 

Straight from the Rías Baixas region of Spain, this organically-farmed Albariño is “light, crispy, damn good and most importantly, you can drink it all night long without getting bored,” says Paterson, who oversees the Nashville outpost of the stalwart Brooklyn Italian restaurant. “To me, that’s the key to a good wedding wine. Not to mention, it’ll pair with just about any setting.” 

Beyond this, he keeps his options simple: one sparkling, one white and one red. “There is no need to overcomplicate,” he adds. “At the end of the day, the guests just want to celebrate and have a good time.”

Missy Auge, wine director at Bishop’s Lodge, Auberge Resorts Collection, Santa Fe: Laurent-Perrier Grande Siecle Cuvée

If you do have a budget for higher-end bubbles, Auge—who handles the wine program at the five-star Santa Fe resort—loves Laurent Perrier Grande Cuvée Champagne. “It’s a great value for real Champagne, and I firmly believe that an occasion as important as a wedding deserves real champagne,” she says.

If you’d prefer to shop local, she likes Gruet, an American sparkler made in New Mexico. “Because it’s bottled at high altitude, it almost always pops really loud when you open it,” she says. “It’s excellent in a party atmosphere.”

For still wines, she’s keen on Sanford Chardonnay from Sta. Rita Hills: ”It’s incredibly well-balanced, very food-friendly and an absolute crowd pleaser.” 

If you don’t have a sky-high budget, she recommends prioritizing name-brand grapes from lesser-known growing regions. “For example, choose a Cabernet from Alexander Valley instead of Napa Valley,” she says. “You’ll still have many of the qualities we love about Napa at nearly half the price.”

Matthew Jacobson, sommelier at Fairmont Pacific Rim, Vancouver: CheckMate Fool’s Mate Chardonnay

Jacobson recommends local wines made from familiar varietals to guests planning large events. “I try not to lean too far into the esoteric,” says Jacobson. “Don’t go too sweet, too spicy or too acidic. Try to stick to tried and true styles, made in traditional ways.”

For an easy-to-drink white wine with a delicious and balanced minerality, he suggests La Frenz’s Wits End Sauvignon Blanc from the Okanagan Valley. But he steers California Chardonnay fans toward Checkmate’s Fool’s Mate Chardonnay, also made in the region.

For couples whose tastes run further afield, he recommends the following crowd-pleasing options: Chablis (especially Jean-Marc Brocard 1er Cru Chablis), Sancerre and Pinot Grigio, like Cantina Terlan Tradition Pinot Grigio.

For reds, he recommends Etna Rosso for a Pinot-adjacent budget pick. Though, he also likes to serve B.C.-made Martin’s Lane Simes Vineyard Pinot Noir, Nebbiolo, Brunello, Chianti, Bordeaux or California Cabs (like St. Supery Estate).

Emmeline Johnson, event director of Copper Vine Wine Pub & Inn, New Orleans: Crémant de Bourgogne

Johnson plans dozens of weddings at this wine-focused inn and gastropub in New Orleans. As such, she’s got tricks for navigating the price-quality balance. A safe bet for her is always Crémant. 

“Bubbles are an obvious choice but Champagne can be expensive,” says Johnson. “Enter Crémant: Everyone tends to love it and it won’t blow your budget. It’s made in a similar style to Champagne, but often costs half the price—all while giving you all the pleasure of popping bottles and celebrating with bubbles.”

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Published: July 18, 2024