Wedding Reception Pairings that Take the Cake

Have you wondered what wine you should serve to accompany your reception--including your wedding cake? Thanks to recommendations by celebrity wedding planner Mindy Weiss and Mirassou Winery, you’ve got one less worry.

Weiss says today’s couples are going beyond serving one wine at their weddings. Many are looking to enhance the dining experience at their reception by pairing a wine varietal with appetizers, another with the entrée and a final selection with the cake.

“Make an experience out of the pairings by serving a different wine with each course and even include a note about the wine on each bottle at the tables,” says Weiss. “Guests will enjoy learning why each particular wine was chosen. It can be a great conversation starter.”

How to Choose a Wine for Your Reception

While menu planning, couples should keep in mind complementing aromas, textures and dominant flavors with the wine -- it’s not just as basic as white wine with fish, red wine with meat, and champagne with dessert. The main cue in wine pairing is the type of sauce or spice used in each dish. The same goes with dessert. A common practice is to pair wedding cake and champagne, but a sweet cake can exaggerate the champagne’s acidity and leave a bitter taste.

Wines to Serve at Your Reception

The menu should include wine pairings for all courses. If the dish is light and creamy, consider white; if it’s robust with mushrooms or other earthy flavors, go with red. It’s also smart to balance textures—full with full, light with light. Delicate fish or chicken with a subtle sauce will pair with a lighter white, and a hearty steak will be enhanced by a powerful red. Regardless of whether the couple is serving just one white and one red or a selection of wines, it’s best to opt for fruit-forward styles, which tend to be more food-friendly. Mirassou Winery offers pairing suggestions to accompany its family of wines:

• The Chardonnay has crisp flavors of citrus, green apple and pear balanced with a subtle creamy character, which pair well with seafood, poultry, and light pasta dishes.
  
• The Sauvignon Blanc is a lively wine featuring tropical fruit and melon notes balanced with hints of grapefruit and pear. This pairs especially well with shellfish, goat cheese, summer salads and spicy Asian foods.
• The Pinot Noir displays intense red berry flavors of cherry, plum and red currant, along with hints of spice. This versatile wine pairs well with everything from roasted chicken and grilled salmon to pasta dishes and even red meat.
• The Merlot displays ripe fruit flavors of black cherry and blackberry, with secondary flavors of vanilla, toasty oak and spices including clove and nutmeg. It is ideal with beef and other red meats.
• The Cabernet Sauvignon displays ripe black cherry and black currant flavors, supported by vanilla and dark chocolate. This king of reds goes particularly well withy steaks and strong cheeses.
  

Choosing a Wine to Serve with Your Wedding Cake

When pairing wine with cake, the guideline of matching textures and spices still apply. Focus on the strongest flavors, particularly the frosting and filling:

• Lemon, mango, apricot or melon fillings: Sauvignon Blanc
  
• Butter cream or coconut cream fillings: Chardonnay
  
• Vanilla or almond flavored cake: Chardonnay
  
• Carrot or spice cakes: Riesling
  
• Berry filling: Pinot Noir
  
• Chocolate filling or frostin: Merlot
  
• Chocolate cake: Cabernet Sauvignon
  
• Mocha or espresso filling: Cabernet Sauvignon

Also see:

Mindy Weiss Provides Wine Tips for Your Reception

Wine & Your Destination Wedding An exclusive interview with Mindy Weiss