Last year in September, I married the gal of my dreams. I must admit that I was leery of having a traditional wedding, but we decided it would be fun to get everyone we knew into one room and throw it down big. We secured a beautiful location nestled within a valley with a sunset facing view which we felt would add to the ambiance of the DJ playing our favorite tunes.
Being a bit of a wine guy, I was compelled not to disappoint our guests with substandard food or wine. Our menu included an excellent garden salad with tuna carpaccio or sauteed portobello mushrooms in a balsamic reduction sauce. We paired these wines with Remoissenet Puligny Montrachet, a lovely chardonnay from the Burgundy region in France and Kenwood Sauvignon Blanc which went well with the table cheese plate (brie, blue, and truffled goat cheese).
Entrees included halibut seared in a raspberry walnut sauce with green beans or NY medallions tenderized in a molasses Worcester sauce combination served with grilled potatoes and veggies. Dinner was paired with 2004 Nadia (a Bordeaux blend from the Santa Barbara Highlands) and 2007 Laetitia Pinot Noir, a delicious red that displays notes of both Burgundy and California.
Food and wine are married to each other, if one part doesn't match with the other, there's going to be some friction. It makes dancing even more fun and really sets the tone for the evening. I really can't stress enough how important it is to make sure that your friends and family have some kind of reward for the distance they've traveled to send you off. Its the recipe for the total feel-good wedding!
If you or someone you know is getting married and they need a food pairing, then email me at alex at personalwine dot com and I will be happy to suggest a harmonious pairing.
And... don't forget to give them the gift of personalized wine! I can help with that too...
Best in life,
Founder of Personal Wine