Need some help with planning wine pairings for a meal. Normally this wouldn't be difficult, except:
-except for maybe a dozen people, my 100 guests are wine newbies.
-Some might not even like wine, but I do want the evening to be a chance to try something new (most of them are used to Chinese banquets and this will be the first time for them to do a Western meal with wine pairings)
-I want the dozen or so people who are used to this kind of event to have plenty of wine
-I don't want to waste a lot of wine in this process
I can finalize the menu and specific wines later, but I want to do:
-champagne to start
-white wine for the apps and fish
-red wine for the duck and beef
BIG QUESTION: would it be acceptable/smart to ask the servers to pour very small tastes (2 oz) for all guests, with instructions to check back in and see who's ready for more and who did not have a taste for that particular wine?
I know there will be waste, but I'm trying to minimize a lot of full glasses sitting around.
750mL bottle = 25 fl.oz, normal glass is 5-6 ounce, taste is 2 oz, right?
I will also have menus printed with menu items and paired wines so guests realize they have a lot more coming and don't front load their wine consumption.