Wedding food and wine pairing: the guide by menu type
The wine that elevates the menu (and not the other way around)
A good food and wine pairing is when the dish and the wine enhance each other. Not when one overpowers the other. For weddings, the challenge is to find wines versatile enough to please the greatest number of people, while being interesting enough to surprise those in the know.
Here are our recommendations by menu type, tested at hundreds of weddings supported by our team.
The welcome drink (cocktail hour, canapés, tapas)
The most festive and important moment when it comes to wine: this is where your guests discover your choice.
- The classic: a lively and aromatic white (Sauvignon, Muscadet, dry Chenin) + a gourmet rosé. The winning duo for the aperitif.
- The bold choice: an orange wine (skin-contact white) to surprise, or a pétillant naturel for a festive touch.
- The trap to avoid: red wine during cocktail hour. With light canapés and sunshine, red is rarely the right choice.
Fresh starters (salad, tartare, ceviche, foie gras)
- Salad / fish tartare: a dry and mineral white (Muscadet, Picpoul, Vermentino). Its vivacity refreshes the palate.
- Foie gras: traditionally a sweet wine, but an ample dry white (off-dry Chenin, Jurançon) works just as well without feeling heavy at the start of the meal.
- Vegetable starter: a light white or a rosé that won't dominate the delicate flavors.
Main courses
Fish and seafood
White reigns supreme here. A white Burgundy, a Loire Chenin, or a white from the Rhône pairs with any fish. The tannins in red wine, on the other hand, bring out a metallic bitterness in fish: better to skip it.
Poultry and white meat
A territory of total freedom. An ample white (Chardonnay, Viognier) or a light red (Gamay, Pinot Noir) pair perfectly. It is the easiest course to pair.
Red meat and game
Red wine is a must. A Rhône Syrah, a Malbec from the Southwest, or a fleshy Côtes-du-Rhône will provide the necessary structure and depth.
Vegetarian / vegan menu
Increasingly common at weddings. Favor fruity and low-tannin wines: a Gamay, a light Pinot Noir, or an aromatic white. Roasted vegetables and grains pair well with supple reds.
Cheese
Contrary to popular belief, cheese often pairs better with white than with red. An ample white for hard cheeses (Comté, Tomme), a lively white for fresh goat cheeses, and a sweet wine for blues and vein-ripened cheeses.
Dessert and wedding cake
The time for bubbles: a pétillant naturel is perfect for a toast. If the dessert is very sweet (croquembouche, wedding cake), a sparkling wine or an off-dry white balances the sweetness. Avoid red, which clashes with sugar.
Quick memo
Our sommelier advisor will create the ideal selection with you based on your exact menu. It is free and comes with no obligation.
Extra tip: fewer references, more consistency
No need to multiply the number of wines. 3 to 4 different wines (1 white, 1-2 reds, 1 rosé or orange) are enough to cover the entire meal with elegance. Fewer references = larger volumes per selection = a better unit price. The bib (bag-in-box) is perfect for this: each bib serves 24 glasses, so you can offer variety without ordering dozens of different bottles.
To learn more about wedding wine
- How much wine to plan for a wedding? The complete guide
- Organic wine for your wedding: why and how to choose well?
-
Eco-responsible wedding: 10 ideas for a meaningful celebration
- Bag-in-box or bottle for a wedding? The true comparison