Weddings & wedding planners
Weddings in the Côte d'Azur: organizing wine logistics on the wedding day
Wine logistics for a wedding are planned in advance with the wedding planner and the caterer. Three steps structure the day.
Delivery
Delivery the day before or the morning of the event to the reception venue, accompanied by a signed delivery note and a precise inventory. In the Côte d'Azur, ensure vehicle access for isolated villas and bastides.
Temporary storage
Bottles must be stored away from direct sunlight upon arrival. A cool room (or the caterer's cold room) prepares the wine for temperature control.
Temperature control
Champagne and white wines: between 6 and 8°C at serving time. Red wines: 15 to 17°C. Provide an ice chest or a Champagne bucket per round table of 8 to 10 guests.
Service and rotation
The caterer or service staff opens bottles according to the pace of the meal. The wine merchant can be present beforehand to brief the staff on the wines served.
Return of unsold bottles
Collection of unopened bottles the following day or early in the week, with a credit applied to the final invoice.
Frequently asked questions
- What time should delivery take place for a wedding?
- The day before is ideal. Otherwise, before 10:00 am on the wedding day to allow sufficient time for temperature control.
- How many Champagne buckets should be provided?
- One bucket per table of 8 to 10 guests for the welcome reception and the dessert Champagne.
- Who manages bottle opening?
- The caterer's service staff. A wine merchant can be present for delicate large formats (magnums, jeroboams).