As a chef, it’s normally the bride with whom I liaise when designing a menu. I talk her through the choices, seasonal availability, kitchen requirements and so much more, and we arrive at a menu that suits the ambiance of the wedding and the budget.
And now the wine…
So, after the menu is chosen, now comes my most frequently asked question: could you recommend a wine that goes with everything?
As no two people have exactly the same taste, this is a tall order for any sommelier. I therefore recommend regional, easy drinking wines that keep the quality high and the price reasonable, with no awkward surprises. One of the weddings I am working on presently has chosen a classically (SW) French menu with oysters, baked Camembert, and crispy duck with prune and Armagnac jus. Most importantly, I have paired the wine and food weight for weight. The dainty oysters are accompanied by light, bright, dry and toasty champagne, the creamy Camembert loves the power of a chardonnay, and a non-vintage is a real bargain if you know where to look. The rich, Dordogne duck breast shines when paired with a fruity red, and the smooth, all-important tannins cut through the fattiness of the dish to perfection.
If you are planning a wedding menu there are so many components that need your attention, and correct wine pairing can turn a plain menu into a memorable meal - for all the right reasons.
With thanks to Jane Mills-Monk at Chef le Grand
And now the wine…
So, after the menu is chosen, now comes my most frequently asked question: could you recommend a wine that goes with everything?
As no two people have exactly the same taste, this is a tall order for any sommelier. I therefore recommend regional, easy drinking wines that keep the quality high and the price reasonable, with no awkward surprises. One of the weddings I am working on presently has chosen a classically (SW) French menu with oysters, baked Camembert, and crispy duck with prune and Armagnac jus. Most importantly, I have paired the wine and food weight for weight. The dainty oysters are accompanied by light, bright, dry and toasty champagne, the creamy Camembert loves the power of a chardonnay, and a non-vintage is a real bargain if you know where to look. The rich, Dordogne duck breast shines when paired with a fruity red, and the smooth, all-important tannins cut through the fattiness of the dish to perfection.
If you are planning a wedding menu there are so many components that need your attention, and correct wine pairing can turn a plain menu into a memorable meal - for all the right reasons.
With thanks to Jane Mills-Monk at Chef le Grand
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