Weddings & wedding planners
How to pair wine with your wedding menu
Pairing a wedding menu relies on a logical progression: increasingly structured wines as the dishes gain in intensity.
Starter
For a starter based on raw fish, shellfish, or vegetables, a crisp dry white (Chablis, Sancerre, Bellet blanc) works well. For a richer starter (foie gras, terrine), a slightly fuller-bodied white or a vin doux naturel is justified.
Main course
For fish, a white Bourgogne or a white Rhône. For white meat, a light red (Bourgogne, Beaujolais cru) or a more structured white. For red meat, a classic red from Bordeaux or the Vallée du Rhône.
Cheese
The main course red often carries over to the cheese course. A varied platter can also call for a sweet white (Jurançon, Vouvray) with blue cheeses.
Dessert
A demi-sec Champagne or a vin doux naturel (Muscat, Rivesaltes) accompanies dessert better than a brut Champagne, which is often too dry alongside a sweet dish.
Overall consistency
An independent wine merchant builds these pairings based on the caterer's actual menu, rather than from a pre-established list.
Frequently asked questions
- Is a different wine needed for every course?
- No. Two to three well-chosen wines are sufficient for a wedding. Multiplying wines divides attention and complicates service.
- How far in advance should pairings be decided?
- Ideally 2 to 3 months before the date, once the caterer's menu is finalized.
- Can rosé be served throughout the entire meal?
- This is possible in summer with a consistent menu (fish, white meats), using a structured Bandol rosé to avoid monotony.