The Auswine Forum

Went to a great wedding last night at Shores restaurant at the Spit in Sydney. Fantastic venue, both bride and groom arrived by water taxi! Food was great too.

Here was the line up;

Tempus Two Sparkling Chardonnay Served Straight up or with Guava juice (Interesting touch) Surprisingly ok.

2004 Salisbury Semillon Sauvignon Blanc (It had Evans and Tate on the label although I thought it came from Mildura VIC??) Not bad although I don't drink this style too often.

2003 Hanging Rock Merlot I was drinking this into the wee small hours. It was ok once you got the first glass down. Once again, I don't drink much Merlot and I certainly don't have any in my cellar.

Crown Larger was the beer being served which was bloody good as I hadn't had a Crownie for the best part of a year. (Stuck in the Beer desert of the USA) (hmmm might have to go and find some Boaggs and Cascade while I'm home )

I was wondering what were the best wines served at weddings or what you chose for your own?

Cheers
Elvis

Last year I was part of a small group which got together to taste-test wines with a wedding menu. It's kinda hard to try eight different wines with half an entree, but we eventually settled on:

Seaview vintage 1998
Penfolds Aged Release Riesling 1998, which had a butteriness which suited a buttery fish dish. (My contribution, Crofters SSB 02, threatened to overwhelm some of the food)
Stepping Stone Cabernet Sauvignon 2001
St Huberts Pinot Noir (vintage forgotten, 2001 maybe).

Unfortunately I missed the weddng with work.

Kierani

At my cousin's wedding last year we had a choice of Henschke Mt Edelstone '92 or Elderton Shiraz '98. I know what I was drinking!

At my wedding in early 2001 I served Penfolds Koonunga Hill 1996 and Primo Estate Colombard 2000. Considering we had 320 guests, I didn't think it was too bad an effort.

-- George Krashos

This problem - finding acceptable wines to serve at a wedding - was just one of the issues we cleverly dealt with by having a breakfast wedding. Sure, it means an early start to the day, but it meant that (coupled with none of that you-amuse-yourself-for3-hours-while-we-go-off-for-photos-somewhere business) everyone was sitting down at 10.15 for a grand buffet breakfast. And you only really need one drink - we settled for the Deutz (Marlborough) bubbly from magnums for 100-odd people.

I had nightmares about an evening wedding, and trying to provide enough decent wine witout going broke. Even at the breakfast the hotel's list was appalling (Fleur de Lys for $36, anyone?), but they happily served our magnums (at double the corkage, of course). But it was worth it....

cheers,
Graeme