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Wine & Spirits for a Wedding Reception - Page 2

post #16 of 26
Bowmore 25 is divine. A bottle of that will go quickly.
post #17 of 26
Quote:
Originally Posted by Xiaogou View Post
I hope its no where near 50k! I agree with your feelings about the sushi. I have been told by countless people that the Asians there will be looking forward to seafood. We agreed on no cooked fish/seafood as due to odor. There will be a smoked salmon display. Maybe I can cut out the sushi and just add more shellfish. I will make sure the Brie and Cheese display are together. Thanks for catching that. I will add a salad bar too.

I am not much of a seafood eater (though I eat sushi if it's good quality) and you're right, Asians will be looking forward to the seafood. I know you said no cooked seafood, but king crab legs or something in your dinner choices would be easy to get ahold of and likable, langoustine or something like that, maybe. I've forgotten what it's like to live in the Midwest and not have tons of seafood, because now I live in Asia and am constantly surrounded by it and don't even like seafood that much...

I think people will also want some modicum of vegetables, so beyond a salad with a couple dressings, one green for 6 or 7 meat stations could be bumped to maybe two, like a summer squash dish, haricots verts, and then a light rice dish like a more simple pilaf would please them, I think the Asian guests would probably go for a little rice sooner than the potatoes. They may also appreciate a soup if it were possible, even it were something simple like tomato-basil or something like that. It'd make for more rounded meal.

Along the same lines, Asian people eat fruit as dessert, so a nice fruit display with your dessert offerings would be nice for them and everybody, say, melons, some tree fruits, grapes, oranges, etc.
post #18 of 26
This information is useful for the belated reception that my wife and I will host for our wedding back in June!
post #19 of 26
Thread Starter 
Quote:
Originally Posted by ama View Post
For scotch I would get a couple that will add up to ~$500. They are also relatively local to you.


Bowmore 25 - http://www.shoppersvineyard.com/stor...Y-312p7916.htm

For vintage port you should look for something from 1955. It is the oldest stellar vintage in your price range.

I have never tried the Bowmore, so I will add it to the list. Thank you.



Quote:
Originally Posted by impolyt_one View Post
I am not much of a seafood eater (though I eat sushi if it's good quality) and you're right, Asians will be looking forward to the seafood. I know you said no cooked seafood, but king crab legs or something in your dinner choices would be easy to get ahold of and likable, langoustine or something like that, maybe. I've forgotten what it's like to live in the Midwest and not have tons of seafood, because now I live in Asia and am constantly surrounded by it and don't even like seafood that much...

I think people will also want some modicum of vegetables, so beyond a salad with a couple dressings, one green for 6 or 7 meat stations could be bumped to maybe two, like a summer squash dish, haricots verts, and then a light rice dish like a more simple pilaf would please them, I think the Asian guests would probably go for a little rice sooner than the potatoes. They may also appreciate a soup if it were possible, even it were something simple like tomato-basil or something like that. It'd make for more rounded meal.

Along the same lines, Asian people eat fruit as dessert, so a nice fruit display with your dessert offerings would be nice for them and everybody, say, melons, some tree fruits, grapes, oranges, etc.

Thanks for the heads-up. I will make sure there is rice there. In regards to Cooked crab and the "exotic" vegetables you mention, Hilton does not offer it, but I can ask.

Here is something I can add:
Crudités
A selection of Garden Vegetables, served with Creamy Gorgonzola and Chive Dip
$3.95 Per Person


Quote:
Originally Posted by gomestar View Post

I agree. All of the vintage Champs is great but IMO can be an unnecessary money drain. Serve it for the first few glasses, then have the inexpensive MV or even cheaper Cava poured for the rest of the night.

Good idea!


Quote:
Originally Posted by gomestar View Post
Perhaps consider some Pinot Noir? Not only is it the "hot" grape, but it is very versatile with food and with a wide range of personal tastes. Spend $100/bottle on something from Burgundy, no need to creep to the $250 level.

I will look for some PN to add. What do you recommend from the Burgundy region?


Quote:
Originally Posted by gomestar View Post
I'm going to impose my highly opinionated beliefs here and suggest a bottle from Didier Dagueneau for yourself or the special guests (you wont be able to find enough for the whole party). You will be able to tell the difference between swill and a Didier. His '05 Pur Sang or '04 Silex were particularly memorable and rank among the very best wines I've ever tasted.

I remember the write up that you and Manton did! I will get in touch with the Hilton and see how much they will charge per bottle. They won't even let me supply my own alcohol.


Quote:
Originally Posted by gomestar View Post
For the others, you don't need to do up to $200 a bottle. A $40-50 bottle of premier cru Chablis or Puligny-Montrachet or Meursalt (all of these are white burgs) will be great wines that are versatile with food and widely enjoyed by all palates.

I will add it to the list. Looks like I have to do a lot of shopping to try all of this stuff out


Quote:
Originally Posted by gomestar View Post
I'd personally avoid California Chardonnay. Odds are it will be overoaked and have too much secondary malolactic fermentation going on and will thus overpower any decent seafood you serve (but perhaps you may want this? )

Advice for ld1111111111111111111111111111111111134
post #20 of 26
Thread Starter 
One last thing. What do I do about demi-sec Champagne? Rose is not sweet enough for my mother in law. In fact she asked me yesterday how much Asti I was going to have there
post #21 of 26
Quote:
Originally Posted by Xiaogou View Post
One last thing. What do I do about demi-sec Champagne? Rose is not sweet enough for my mother in law. In fact she asked me yesterday how much Asti I was going to have there
Veuve Clicquot I think you'll like the Bowmore a lot, old Bowmores are incredible.
post #22 of 26
You could get Taittinger's demi-sec.
post #23 of 26
One other thing, is this event in PA or NJ? I ask because PA has some hellish liquor laws and you might have a hard time getting all this stuff into the state.
post #24 of 26
Thread Starter 
Quote:
Originally Posted by ama View Post
One other thing, is this event in PA or NJ? I ask because PA has some hellish liquor laws and you might have a hard time getting all this stuff into the state.

In Ohio
post #25 of 26
Quote:
Originally Posted by Xiaogou View Post
In Columbus, Ohio

Oh haha, I thought it was the Easton area of PA-NJ!
post #26 of 26
Quote:
Originally Posted by Xiaogou View Post
I

They won't even let me supply my own alcohol.


Um, have you gone over the alcohol with them yet?

I've run into issues where hotels/venues/catereers will only work with a few suppliers, limiting what they can and can't get.
I'd assume they'd probably add a cork fee at the least, if not a substantial price increase.
Granted, this is all based on my limited experience event planning and selling wine, in another part of the country, years ago, but you might want to go over it with the hotel just to be safe.
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