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Wine
at Your Destination Wedding
An Exclusive Interview with Celebrity Wedding Planner Mindy Weiss
Interview by Paris
Permenter & John Bigley
Celebrity wedding planner
Mindy Weiss has orchestrated some of Hollywood's most star-studded nuptials,
from Jessica Simpson's Austin wedding to "The Bachelorette"
Trista Rehn's televised ceremony. Her expertise is sought by the rich
and famous who want to get that special day just right, down to the smallest
detail.
One detail that Mindy Weiss
pays special attention to is the wine served at the wedding reception.
We asked Mindy for her advice for destination brides, many considering
tropical locales, and how they could best select the right wines.
For
brides planning a destination wedding on a hot, tropical island, what
special considerations should they keep in mind when selecting wine and
cocktails for a cocktail reception?
When the bride and groom
plan their wedding on a tropical island, they often forget about the
environment around them and how dehydrating the sun can be. Guests should
be served plenty of water during the day so they can enjoy wine and
spirits during the evening. I often tell my clients it is fun to serve
a chilled bottle of water as the guests arrive with colorful straws
and a fun drinks, such as a mango martini, Arnold Palmer, and a nice
Chardonnay that is light and fruit-forward, such as Mirassou Central
Coast Chardonnay.
Although
cocktails often follow beach weddings, how can wines be a good substitute
and help set the mood for a more elegant
event?
At all my events, wine is
the first topic brought up when we get to the beverage conversation.
Wine can certainly be the only drink of the night since different wines
can be paired with each course. An elegant way to serve wine is to create
a wine tasting bar at the reception, which becomes an interactive experience
and a great icebreaker for guests.
What
advice do you have for destination brides about working long-distance
with a hotel's food and beverage department? How can she best work to
pair wines and foods long distance?
The bride and groom most
likely will visit the site once. This would be a power visit because
they have to get everything done while they are there, including a food
and wine tasting. If the bride and groom cant make it to the location,
they should have a tasting locally and provide requests to the catering
director.
For
a bride who will be able to make a pre-trip to the hotel that will host
her destination wedding, what advice would you have on how to make the
best use of her time when meeting with food and beverage to choose the
best menu and wine selections?
The bride and groom should
ask for sample menus and wine menus before the trip, then sit down and
have everything chosen for the tasting before the trip. This way they
can eliminate most of the food and wine questions beforehand and focus
on what they like and dont like while at the tasting. E-mail is
a great way to communicate with catering directors.
Also
see:
Mindy
Weiss Provides Wine Tips for Your Reception
Wedding
Reception Pairings that Take the Cake: recommendations
by celebrity wedding planner Mindy Weiss and Mirassou Winery
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