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Wines for Weddings and Other Social Events Sparkling Choices Sparkling wine is the ultimate celebration wine-from showers, receptions, to the dinner table and toasting. Sparkling wine can be enjoyed through a meal as well as it goes very well with salty dishes and sharp cheese. The following wines match well with smoked salmon and oysters, soft goat cheese, and prosciutto served with melon or figs. Segura Viudas Brut Reserva (Penedes, Spain) is a blend of 50% Macebo, 35% Parellada, and 15% Xarel-lo. Crisp with an interesting floral note and mouth-pleasing sensation of creaminess. Champagne and cheese is a classic combination for light receptions and celebrations; try this one with Edam or a mild cheddar. Stuffed mushrooms and sparkling wine are a great pairing, as are sushi and sashimi. Eggs go wonderfully with any sparkling, and for a hedonistic brunch try a souffle, omelete, or frittata with an elegant glass of Segura Viudas and toast to good health and happiness! Bottega Proseco Coneglano Brut (Italy) greets you with aromas of flowers, new-mown grass, wild strawberries, golden apples and hay, with intense fruit flavour on the finish. For dessert, nothing is more classic (or easier!) than strawberries and a great sparkling wine, and other sure-fire classics include sorbet, dessert souffle, and mousse. But don't be afraid to try other, less obvious desserts, like a fresh fruit tart, shortbread, or almond cookies. Crisp, Fresh Dry Whites The following wines are crisp and bright with intense acidity, citrus, and lemongrass flavours. Any dish high in acidity will benefit from pairing with these wines, including seafood dishes with tomato, or Indian and Thai-inspired foods. These wine are also the perfect refreshing sipping wine for warm summer afternoon events. Sartarelli Verdicchio 2000 (Italy) is an excellent, light straw-coloured effort with abundant fruit, medium body, and admirable texture, as well as character. For more formal receptions, try it with linguini and smoked salmon, a seafood salad fish, or even chips -- all combine well with this fresh, crisp white. Madfish Semillion Sauvignon Blanc (Western Australia) is a perenial favorite here at The Cellar. Clean, fresh, and fruity with full, ripe, tropical fruit on the palate and a clean finish.Try this one with fish pie, richly sauced white fish and spicy pork dishes. For afternoon receptions, try something a little different, like a tabouleh salad -- the crisp fruitiness of this wine will complement the parsley and lemon flavours in the salad. Smooth, Medium Bodied Whites All of these wines have a mellow expression of creaminess that is balanced by vivid fruit flavour, making these wines adaptable to many different foods. These are excellent wines that will appeal to a wide range of guests. Chicken or fish served with garlic or herb cream sauces work well with these wines, as do subtly spiced vegetable dishes. Stoneleigh Sauvignon Blanc 2002 (Marlborough, New Zealand) is a New Zealand-grown wine that provides great value and boasts an intriguing range of flavours, with a profile centering around apricot, orange, and lime, with a distinctly herbal character sneaking in on the finish. Try this with shellfish or any of the sweeter vegetable dishes you might have planned for your reception or event. Any yogourt-based sauce or dish blends wonderfully with a Sauvignon Blanc. Nk' Mip Cellars Chardonnay 2000 (Okanagan, Canada) is a fruity, approachable chardonnay with citrus, pear, and vanilla notes, with toasty oak and spice nuances and a finely textured finish. Medium bodied, solid and dry but not austere. Well balannced with good length. As a potential conversation piece around the table, you might want to mention that Nk’ Mip is North America’s first Aboriginal owned and operated vineyard. This chardonnay goes well with a classic caeser’s salad to open an event, or carried on to the main course of smoked trout, which is beautifully accompanied by this chardonnay. For a late brunch try this chardonnay with eggs benedict, or any dish with hollandaise sauce. Rich, Full Bodied Whites Full-bodied whites are succulent and usually display flavours of almond and rich tropical fruit. White wines of this style are distinctive for their creamy, almost buttery texture and can be produced in both New and Old World styles. These whites are meticulously constructed and often reveal intriguing complexities, subtleties, and depths both on the palate and nose. While other varietals exist within the full bodied whites, chardonnays tend to be the most affordable and accessable. This category also includes French wines from Chablis, Semillon, and Marsanne. Nautilus Chardonnay 1999 (Marlborough, New Zealand) is a definite crowd-pleaser. This wine is full of the stuff North Americans seem to love: butter, toast, ripe pears, and pineapples. It's full and oaky, with some citrus-like acidity on the finish to cut throught the sweeter flavours. It would be an superb choice to cater to a wide range of tastes. Chardonnay complements the richness of shrimp dishes that can be served as finger-food for your guests. For a light summer dish, try this wine with a cobb salad. Fetzer Five Rivers Ranch Chardonnay 2001 (Central Coast, USA) is a lively wine with golden delicious apple, pear and toasty oak notes that fade quickly, so it won’t overpoer any of your guests. Any dish or sauce that contains tarragon or saffron blend harmoniously with this chardonnay. The richness of this wine will cut through the oil of any pesto sauce and adds a good flavour dimension to the basil, cheese, and pine nuts. Greg Norman Chardonnay 2001 (South Australia) Yes, its Greg Norman the golfer! (So there’s a good conversation opener whenever people are getting to know each other.) Norman’s chardonnay is elegant and almost aristocratic, balancing its pear, citrus, and cashew flavours on a lovely edge of acidity. It echos nicely on the graceful finish. This chardonnay is an easy companion to complement mild and semi-soft cheeses (like Monterey Jack and Gouda), but still has the richness and body to balance many Cajun and Creole dishes, for those whose guests will appreciate the spicier side of life. Aromatic Whites This is the most eclectic category, containing the most eccentric wines. The common thread that distinguishes them from other whites is some kind of aromatic or floral quality that makes them taste not sweet, but not quite dry, either. In most cases, sweetness is offset by a crisp acidity so that the overall effect is deliciously refreshing. Germany has the most to offer in this style, but sadly, many consumers whose wine-drinking experience started with drab German wine (think Blue Nun) never get beyond the most pedestrian bottles. Alsace, another great producer of aromatic wines, often gets tarred by its close association with Germany. These wines can offer a unique food pairing experience for guests at any function, and often pair well with difficult-to-pair items and foods. Or, you can make trying to pronounce the long German names one of your party amusements. Freiherr Heyl Zu Herrnsheim Nierstein Riesling Kabinett 1999 ( Rheinhessen, Germany) You must pay attention to the "Kabinett" designation in this wine, because the big variation between rieslings is the level of sweetness. In Germany the designation of Kabinett is the dryest of the rieslings; Spatlese, Auslese, and Beerenauslese follow in increasing sweetness. This Kabinett is ample, lush, and round, displaying apple, citrus, and earthy flavours, but maintains a firm acidity under its corpulent profile. It has a fine length and a lingering aftertaste of mineral. For a more appetizer-oriented event, try pairing this wine with sushi, or other delicate east-Asian dishes, or try this riesling with shrimp cocktail. Vineland Estate Gewurztrminer 2000 (Niagra, Canada) This wine has all the right peach-lychee, anise-pepsin, grapefruit, and floral notes of a good gewurztaminer. Its fine, almost delicate style and fresh acidity build into a warm, sweet, spicy finish. Try this gewurztraminer with spicier Indian or far Eastern dishes like a yellow vegetable curry or sweet and sour Chinese pork. The sweetness of onions, leeks, and red peppers also pairs well with this wine. For a classy cocktail reception, pungent cheeses like Muenster coupled with foie gras make an extremely rich and irresistable combination. Etchart Torrontes 2000 (Mendoza, Argentina) Beyond providing amazing value for your money, this native Argentinian grape variety provides a solid and intriguing white that is almost Alsace-like, with a good dose of acidity and delicious flavours of apple, white currant, grapefruit, and melon. Try this wine with fuller foods, including any type of smoked fish, fish in cream sauces, pate, fresh vegetables with sun-dried tomatoes, or an avocado salad. Puddings also go very well with this aromatic wine. |
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Light, Fruity Reds Light, fruity reds are usually fermented in stainless steel, as opposed to oak barrels. Our selection of light reds all pair very well with grilled chicken and salmon. Beaujolais are a lovely accompaniment to turkey, making them a sure hit with any guests. Georges Duboeuf Brouilly 2001 (France, Beaujolais) This wine begins with black cherry and violet notes that get a dusting of bittersweet chocolate, making the result a ripe, clean, and lively that is ready to drink now, and with most anything you want to pair it. You can try this Beaujolais with with flavourful cheeses like feta, Muenster, or Brie if you’re hosting a light reception. Or try welcoming your guests with a classic spinach salad with bacon. Chancellor Waipara Pinot Noir 1999 (New Zealand, Hawkes Bay) This wine is a little pricier than most on this list, but we feel that it’s worth the difference. New Zealand is becoming ever-more famous for its pinots, and this is one of the better ones, and at a relatively affordable price. The lightness of the grape allows this wine to match up with delicate foods, while the robustness of the wine-making ensures that it is not overwhelmed by foods with a stronger flavour.This wine was pressed by traditional basket press, maturation took place in French Oak barriques to produce a distinctive berry-fruit character that is enhanced with spicy oak and goes well with most any food you can imagine. One concrete suggestion would be a bean and legume soup, with or without smoked meat, would go perfectly with a fruity pinot like this one. Georges Dubouef Julienas 2001 (Beaujolais, France) This Beaujolais is ripe, with a sweet black cherry flavour. The acidity is lively without being tart, and the finish has ample flesh, despite a hint of dryness. A medium bodied beaujolais like this makes a good match for a creamy soup with assertive flavours, like pumpkin or broccoli. Polenta can also be a good match, especially if there is quite a bit of Parmesan in the dish. Smooth, Medium Bodied Reds This diverse selection of wines has much to offer in terms of food pairing ability and sheer drinkability. Neither overly acidic or sharp, this category of wine often encompasses many new world style wines. These wines often display a fruiter palate than their full bodied counterparts. This means that they can be enjoyed on their own, or pair well with most foods. Their medium bodied characteristics make these wines a good bet when trying to satisfy different guests’ tastes. Canaletto Primitivo 2000 (Apuglia, Italy) Ripe black cherry, leather, coffee and cocoa predominate with this wine, and couple with some nice spice, tar, and a slight black pepperiness. Canaletto pairs with spicy, flavourful dishessuch as a wild-game casserole or steak with mustard and soy. Try serving this wine with a dark chocolate biscuit cake for an alternative accompaniment to dessert. Luis Felipe Edwards Carmenere 2000 (Curico, Chile) This slightly out-of-the-ordinary offering has delightful plum, spice, and pepper notes, with medium-weight tannins providing a good grip on the finish. This wine is a perennial favourite with all of the staff at The Cellar This wine can be drunk on its own, or combined with most foods, but some basic suggestions would include white meats, stews, casseroles, or dried fruit. Blaauwklippen Shiraz 2001 (Coastal South Africa) Medium to full bodied with lush berry fruit, good structure and subtle notes of vanillin, oak and pipe tobacco. This creation from South Africa is not as overwhleming as some of the Australian shirazes you might know, but it will appeal to people who like their wine to be fruity and friendly. The spicy nature of the shiraz grape lets it combine well with creole gumbo, spicy stew, or full-flavoured sausages. Rich, Full Bodied Reds These big bodied red wines are well liked by many people, and would be a popular choice for catering to a large number of guests. Great for summer barbecues in Alberta, because they are best paired with roasted or grilled meats such as prime rib, steak, lamb, wild boar, or venison. They can also combine well with some vegetarian dishes, including wild mushroom risotto, grilled portobello mushrooms, or barbequed vegetables. Hard cheeses are especially suited to French Cabernet Sauvignon-based wines. Pepperwood Grove Syrah 2000 (USA, California) This wine is an excellent value and will be sure to please your guests. It is youthful and grapey, with hints of Asian spice, black cherry, roasted herb and gamey flavours. Its chewy, ripe tannins and generous toasty oak carry through the finish. Wild game, cold meats, or beef cooked in red wine are all excellent choices for this robust wine. Capogreco Milleniio Fine Shiraz 1999 (Victoria, Australia) This wine centres on young, ripe fruits that display the beginnings of an excellent full bodied red. There are also wonderful colour and oaky undertones on the finish. Peppered steak with roasted garlic is an excellent acompaniment for this wine, but try any barbequed food with this shiraz, including quail or fish, for a change of pace. French onion soup is also an ideal pairing for this spicy shiraz. Peter Lehman Clancy Shiraz-Cabernet Sauvignon-Merlot (Barossa Valley, Australia) This wine is soft and velvety, charming and polished with bright cherry and herbal flavours that echo nicely on a fine-grained finish. A traditional Australian pairing with a fine Shiraz blend like this one would be roasted or grilled Kangaroo (if you can find it in Alberta). If you're not feeling that adventuresome, try a local bison steak, a meat fondue, or combined with cheddar and mild yellow cheeses. Beer We have quality beers from both local and international producers. For either afternoon or evening get-togethers, any of these brews will keep your guests satisfied. Sweet Endings Ramos Pintos Late Bottle Vintage Port 1997 (Portugal, Douro) is grapey and full-flavoured up front, with a palate of candied red and black fruits and loads of smooth, dark chocolate. It’s a little overt and over-the-top, but it’s neither thick nor cloying, and it is almost certain to go down easily both with your pocketbook and your guests. Try this wine as a dessert in itself, or with strong cheeses and other nibblies. Fonseca White Port (Portugal, Douro) Try something different with your dessert and serve this out-of-the-ordinary white port. This wine is full-flavoured and a little bit dry, with a superb balance of ripe fruit extract, delicate acidity, and elegant notes of wood aging. It finishes with an attractive, refreshing crispness that is an excellent accompaniment to cheesecakes and other rich, tasty desserts. Hardys Whiskers Blake Tawny Port (Tintara, South Australia) is a great value. It is succulent and smooth in your mouth, and tremendously complex. This tawny is layered with caramel, walnut, coffee, almond, and orange peel flavours that linger with an elegant, spicy finish. It goes extremely well with chocolate or nut desserts. Spirits & Liqueurs And for those of you whose guests would prefer a drop of the hard stuff, here are a few suggestions that go well mixed or on their own. |
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