Matching wine to a wedding menu does not need to be complicated, but a little planning goes a long way — especially when you are pouring for a large group across a multi-course meal.
Start with the main course
Your main course is usually the anchor for wine selection. A lighter dish (chicken, fish) generally sits well with a crisp white or a light red; a heavier dish (beef, lamb) usually calls for a fuller-bodied red.
Offer both, not just one
Rather than choosing a single wine for the whole reception, most caterers recommend offering one white and one red so guests have a genuine choice regardless of what they are eating.
Consider your cellar door’s own releases first
If your venue has its own wine list, ask what pairs best with the menu you have chosen — an on-site cellar door team will usually know their own range better than a general pairing guide can.
Do not forget the toast
A sparkling wine for the toast is worth planning separately from your table wine — confirm quantities early so there is enough for every guest to raise a glass.