I'm helping a family member with advice on the menu for a dinner they are hosting before the wedding day (aka "rehearsal dinner"). It will be a very special occasion.
The plan is to serve champagne during the first course of several appetizers, which will be somewhat spread out, to encourage adequate time for toasts.
Question: Is it important to pour the same champagne throughout the first course? Or would it be acceptable to pour a *name* champagne, e.g., Piper Heidsieck, Perrier Jouet or Taittinger, for the first toast and then a lesser-known blanc de blanc or maybe Prosecco for additional rounds? I guess technically speaking you would want to change glasses with the second pour, but let's assume that wouldn't be an option. So, I guess the question is whether it's better to just forego the *fancy* bottle and have a no-name French or Italian sparking wine for the appetizer portion of the meal.
Note: As there will be 50-60 people at the dinner, the cost difference between the two wines isn't trivial. Also, I suspect almost no one (but me and maybe 1-2 others) will even really notice what is being poured.
Updated 2 years ago | 10
Updated 2 years ago | 3
Updated 1 year ago | 0
Updated 8 months ago | 3
Updated 11 months ago | 2