How to buy wine for a wedding

A wedding is a volume problem with a taste problem inside it. Solve the volume first.

The numbers

A 750 ml bottle pours five glasses of wine or six flutes of sparkling. Plan on one drink per guest in the first hour and one per hour after that, counting only guests who drink, which is usually about 75 percent of the list.

One hundred guests, five hours: roughly 375 drinks. If wine is two thirds of that and beer or spirits cover the rest, you need about 50 bottles of wine plus the toast.

For the toast itself, count one flute per guest, so a bottle for every six people. Buy a little extra for refills at the head table.

Order 10 percent more than the maths says, and ask about returning unopened cases before you place the order.

The split

For a warm-weather wedding: half white, sparkling and rosé, a third red, the rest spread across the bar.

For a cool-weather wedding: flip the white and red.

Sparkling should cover the toast plus a share of arrivals.

Which styles suit a crowd

Choose wines that are easy to like and hard to dislike. That means moderate alcohol, moderate oak, and clear fruit.

White: pinot grigio, sauvignon blanc or unoaked chardonnay. Red: pinot noir, a soft red blend or a medium-bodied cabernet. Rosé: dry, pale and cold. It is the wine that keeps a mixed room happy. Sparkling: prosecco or cava for volume; Champagne if the toast is the moment of the night.

Two whites, two reds, one rosé and one sparkling is plenty of variety for any wedding.

Match the wine to the meal service

Plated dinner: pick one white and one red that match the two entrées and pour those with the meal.

Buffet or stations: go wider and lighter, because every plate is different. High acidity and low tannin travel best.

Cocktail reception only: sparkling and white carry the night, and a signature cocktail reduces the wine count.

Practical logistics

Confirm what the venue allows. Corkage fees, licensing and whether you can bring your own change the plan entirely.

Chilling is the thing people forget. You need refrigeration or a lot of ice for every white, rosé and sparkling bottle, and that takes hours. Plan a pound of ice per guest.

Delivery timing: take delivery a day or two ahead if you have secure storage, so the venue can chill overnight.

Glassware: one per guest plus a third. Universal glasses are fine for everything.

Non-alcoholic matters

Ten to twenty percent of the room will not be drinking. Sparkling cider, a good non-alcoholic sparkling wine, and a proper mocktail with fresh citrus make those guests feel invited rather than accommodated.

Buy it all in one place

One order means consistent labels, one delivery, one contact when something changes, and someone who can add a case the week of the wedding when the headcount moves.

Timeline

Three months out: set the headcount range and the styles. One month out: place the order. One week out: confirm the final count and adjust. Two days out: delivery and chilling.

Bring us your guest count, the venue rules and the menu, and we will build the order with you. Selection changes week to week, so call to confirm specific bottles.