Wine for 120--is this a good plan?


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Wine for 120--is this a good plan?

Pei | Aug 27, 2007 08:53 AM

I'm in the process of narrowing down my choices for wedding reception wine. We're doing an open bar for about 120 guests for cocktail hour, dinner, and after dinner. But let's say 20 people won't be drinking at all (designated drivers, children, etc.) so 100.

Most of our guests are new to wine, as in curious but not at all knowledgeable. I thought it would be a complete waste to pour full pours so the plan is to have the servers pull half pours to start, and then full pours for guests whose glasses start getting low. I fully expect some of these half pours to be almost completely untouched, but oh well. We'll do champagne to start, move to white wine with the appetizers (seafood), and a red for the entree (red meat).

My biggest question is guesstimating the number of bottles we need. My fiance and the guy at the wine store both agree that half a bottle of red, a third a bottle of white, and a third bottle of sparkling is a good per-head estimate because it takes in both wasted wine and people who will want to drink more than others.

But that means we'll be budgeting almost a bottle of wine per person, plus a cocktail or two. I can't imagine that more than a quarter of our guests would be such heavy drinkers!

Our wines, FYI, are:

-Root: 1 Cabernet Sauvignon from Chile (a steal at K&L Wines for $10!)
-Silvano Follador prosecco (shockingly yeasty for an Italian sparkling, with an intensely fragrant nose, $13)
-white to be determined, but we have a few rieslings and a gruner veltliner in mind.

We actually replaced two favorites, Seghesio Zinfandel and Piper Hiedsieck extra dry, because K&L was able to find us wines that were excellent if not quite as good for half the price.

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