If you always resort to Two Buck Chuck at the grocery store, then selecting the wine list for your reception may be especially daunting. But this is not the time to just pick a cool label. So we consulted some of the best local wine experts for the essential Do’s and Don’ts that will ensure your guests enjoy the best varietals.
- “DO select your wines after you’ve settled on a menu,” says Libby Spencer, direct sales director at Willamette Valley Vineyards, one of the most prolific Oregon vineyards. She also recommends providing at least one red and one white wine option.
- “DON’T be pressured into buying something you don’t like or that is over your budget,” advises Allison Wait, tasting room manager at Cooper Mountain Vineyards, an all-organic operation in Beaverton. “There are good wines in virtually any price range.”
- DO have fun with your selections. “It might be fun to select a wine that was part of a great memory,” suggests Star Black, wine director for Portland culinary hot spots Clyde Common, Olympic Provisions and Olympic Meats. “And as with food, a preview tasting [before finalizing your selections] is all important!”
- “DON’T underestimate the amount of wine,” says James Frey, owner/winemaker at Trisaetum Winery, a boutique winery using old-world traditions. “You don’t want to run out before the toast. Plan on half a bottle of wine per guest (about two glasses each).”
Try one of our experts’ top picks:
Spencer: 2008 Willamette Valley Vineyards Pinot Noir
Wait: 2008 Cooper Mountain Vineyards Reserve Pinot Gris
Black: Andre et Mireille Tissot Cremant du Jura Brut Rosé N.V.
Frey: 2010 Trisaetum Ribbon Ridge Dry Riesling
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