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Reception Apéritifs |
| Arrive in style with a welcoming glass of chilled fizz for you and each of your guests.
Sparkling wine is a brilliant choice for a welcome drink, as a bit of bubbly usually goes down well with most guests. Champagne is the classic choice but a good sparkling wine should not be underestimated - the New World is making some brilliant bubbly in a fruit-forward style that’s an excellent alternative to the richness of champagne. |
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| Lindauer Special Reserve Brut, New Zealand |
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Marqués de Monistrol Cava Reserva Rosé, Spain |
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Lanson Black Label Brut Non Vintage Champagne, France |
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Taittinger Prestige Rosé NV Champagne, France |
This classy sparkling wine is blend of Chardonnay / Pinot Noir. It shows lovely fresh wild strawberries on the palate, a smooth mousse and a fine long lasting finish overlaid with a delicate note of patisserie. A hint of pink from the black-skinned Pinot Noir gives it a 'blush' appearance.
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A delightful Cava rosé made mainly from the local Monastrell grape with one-third Pinot Noir. It is crisp, with ripe wild strawberry fruit flavours, a creamy mousse and a delicate yet persistent finish. Great for parties and a perfect festive drink to go with fish, seafood or chicken dishes. |
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A popular champagne brand, made mainly from Pinot Noir and Chardonnay, with a fine beaded mousse. Its secondary fermentation takes place under very cool cellar conditions, which contributes to the mousse. Preferring to block 'le malo', Lanson preserve a crisp fruitiness, which rounds off during the long, slow maturation process. |
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A delicious and very elegant pink champagne from one of the largest Champagne producers still currently under family control. Fresh with red berry fruit aromas and flavours, this champagne has depth and lovely creamy notes on the finish.
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If you’re seeking a more thirst quenching apéritif why not consider Bucks Fizz (champagne or sparkling wine and orange juice); the Pimms with lemonade; or a classy Kir Royale (crème de cassis and champagne or sparkling wine).
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| Pimm's No.1 |
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Super Cassis Vedrenne, 50cl |
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Cuvée Royale Brut NV Crémant de Limoux, South of France, Sparkling Wine |
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Bredon Brut Non Vintage Champagne, France |
| Pimm's is a unique blend of gin liquors, fruit extracts and herbs, still made to an original recipe that dates back to 1840. Serve with lots of ice, lemonade, mint and slices of cucumber, though some purists consider adding champagne makes it the true No 1 cup! |
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An intense blackcurrant liqueur made from freshly harvested fruit. Excellent with white or sparkling wine in a 'kir', and simply delicious over ice cream! |
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This is a rich, dry and biscuity sparkling wine made in the southwest of France from 70% Chardonnay, 20% Chenin Blanc and 10% Pinot Noir. Its full-flavoured style makes it the 'Bolly' of French fizz, ideal for celebrations.
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This smooth and fruity champagne is made exclusively for Waitrose. Made mainly from black-skinned grapes, Pinot Noir and Pinot Meunier - with just a splash of Chardonnay. Lightly toasty finish. |
Food and wine matching |
| A successful food and wine match is not as hard as one might think; however, there are a few factors to take into consideration. First on the list is to think about is who will be enjoying the wine. Classic styles like Sancerre, Chablis, Chianti and Rioja always go down well!
If hosting a reception with various food options or a buffet, a sensible choice is an easy-drinking and crowd pleasing red and/or white. In terms of whites, Chardonnay from Burgundy, New World Sauvignon Blanc and Italian Pinot Grigio are reliable easy-drinking options. In terms of red, a fruit driven New World Merlot and the fairly light bodied Beaujolais are two quite popular choices.
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| Mâcon-Villages Chardonnay, Cave de Lugny, Burgundy, France |
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Springfield Special Cuvée Sauvignon Blanc, Robertson, South Africa |
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Louis Jadot, Beaujolais-Villages, Burgundy, France |
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Oyster Bay Merlot, Hawkes Bay, New Zealand |
| One of our most popular wines - an Old World Chardonnay that's excellent value. Produced at Cave de Lugny, one of the top performing co-operatives in Burgundy, this is an inexpensive introduction to the great white wines of the region. Ideal with chicken and soft cheeses.
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Grown on dryland vineyards producing very low yields and concentrated fruit flavours, this stylish wine treads the middle ground between the Loire's cool flintiness, and the exuberant tropical fruit of Marlborough, New Zealand.
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A Beaujolais-Villages from one of the best producers in Burgundy. A definite step up from standard Beaujolais, with greater intensity and structure. These added components make the wine a good partner to quite highly flavoured dishes, including most beef dishes.
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This fresh and ripe Merlot is from New Zealand's Bordeaux equivalent, Hawkes Bay. It has fine juicy fruit with a hint of vanilla oak from barrel-ageing and gentle silky tannic structure. A satisfying apéritif, it would grace a Sunday roast.
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For set menus, it may be necessary to spend a little time experimenting with wines to match the dish being served. Food and wine matching can be very subjective but there are some more general guidelines which will point you in the right direction, as detailed below.
The best, and most enjoyable, way of finding the perfect wine to match your dish is to taste your way through a few different combinations!
White meat
White meats such as poultry and pork work well with whites, particularly Chardonnay or Viognier, but also partner well with lighter or medium bodied reds such as Red Burgundy or New World Pinot Noirs.
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| Wither Hills Chardonnay, Marlborough, New Zealand |
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Joseph Drouhin, Rully Premierer Cru, Burgundy, France |
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Laurent Miquel Verité Viognier, Vin de Pays d'Oc, South of France |
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Labouré-Roi 2006 Côte de Beaune-Villages, Burgundy, France |
| Rich, mouthfilling flavours of lime fruit with smoky oak and hints of butterscotch from New Zealand's most famous wine growing region on the north coast of the South Island. |
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From a premier cru site in the village of Rully, in the Chalonnais region of Burgundy Joseph Drouhin have produced a rich ripe Chardonnay, with crisp acidity running through the buttered toast character.
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This pungent dry white just oozes with tropical fruit flavours. The influence of oak gives the wine a nice rounded and soft texture making it an ideal partner to spicy crab cakes, or try it with sushi.
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This is a classic, earthy Pinot Noir with plenty of raspberry fruit and farmyard complexity from one of Burgundy’s top producers. Nine months maturing in oak barrels adds a wonderful smoothness to the style and subtle cedarwood notes. |
Red meat
Red meats require bigger wines; claret, Australian Cabernet Sauvignon and South African Shiraz are excellent choices. However, big whites like old-school Rioja and oaky New World Chardonnays will work well for the ardent white wine drinker as well.
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| Cederberg Waitrose Foundation Shiraz 2008 South Africa |
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Bonterra Chardonnay, Mendocino, California, USA |
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Calvet Reserve Merlot / Cabernet Sauvignon 2009 Bordeaux, France |
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Katnook Founder’s Block Cabernet Sauvignon 2006 Coonawarra, S Australia |
| A rich, voluptuous and spicy red from the Cederberg wine farm, nestled in a beautiful and almost hidden valley in the Western Cape. This is a fabulous Syrah, with smooth blackberry and black pepper notes. |
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A delicious barrel-fermented, organic Chardonnay from Mendocino County in California. Elegant and flavourful, the tropical fruit and creamy mouthfeel of this organically produced Chardonnay is joined by a clean citrus zestiness. |
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Calvet’s leading brand of claret, with sumptuous full fruit. As well as possessing rich and intense berry fruit flavours, this has silky tannins and fragrant new vanilla oak. It's expertly made by a young winemaker in a modern style with definite Bordeaux character. Enjoy with classic roast dishes. |
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This Waitrose exclusive is a smooth and ripe red made from Cabernet Sauvignon grapes grown on Coonawarra’s famous red soils. The palate shows notes of plums and redcurrants with a smoky and savoury finish. |
Game and lamb
If serving game and lamb a good Italian such as a Barolo or Barbaresco is brilliant, as is mature Rioja and Northern Rhone Syrah. |
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| Barolo, Terre da Vino, Piemonte, Italy |
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Barbaresco Corsini, Araldica, Piemonte, Italy |
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Cune Reserva, Rioja, Spain |
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Saint-Joseph Cave de Saint-Désirat, Cuvée Prestige, Rhône, France |
| A delicious young Barolo with plenty of characteristic tannin and intense rose and tea flavour. The wine will benefit from decanting an hour before drinking to let the flavours develop.
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Barbaresco is similar to its Barolo cousin and made from the same Nebbiolo grape. Barbaresco can be even more difficult to appreciate than its neighbour. But the tannins here are very refined and rounded, and the chocolate and coffee flavours are deeply intense and quite brilliant with beef fillets or lamb.
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This is a mature Rioja from a fine vintage and a well-respected, traditional Bodega. The wine is predominantly Tempranillo with a little Garnacha and Graciano. Soft and supple on the palate, with good integration of wood and evolving fruit.
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A classic Northern Rhône Syrah with a relatively modest price tag. This Saint-Joseph has raspberry and blackberry fruit flavours streaked with hints of liquorice and tar, and is delicious with rich game dishes, such as venison or steak.
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Fish
If serving light fish, serve a lighter wine; French Sauvignon Blanc, Chablis and dry German and Alsace Rieslings are good matches. For meatier fish or light fish with creamy sauces try oaked Chenin Blanc, Loire Cabernet Franc or lighter Italian reds such as Valpolicella. |
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| Champteloup Touraine Sauvignon Blanc, Loire, France |
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Jean de Chaudenay 2010 Petit Chablis, Burgundy, France |
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Morgenhof Estate Chenin Blanc 2008 Stellenbosch, South Africa |
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Les Nivières 2007/08 Saumur, Loire, France |
| A bright and crisp Sauvignon Blanc with depth, elegance and a full flavoured, grassy, lemony freshness. The grapes for this vibrant wine are drawn from some of the best Touraine vineyards situated on the hallowed tufa soils contributing to the mineral character of the wine.
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This is a very fresh and steely Petit Chablis that is a stunning partner to fresh seafood. Made from chardonnay grapes but without any oak-ageing, it’s a lively white with firm acidity showing citrus and green apple notes.
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This white has a wonderful expression of citrus, lime and passion fruit flavours, which is beautifully balanced with French oak on a creamy palate that finishes with a lingering freshness. It would be hard to find a better wine to team with smoked fish or grilled chicken.
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A deliciously supple, approachable, fresh Cabernet Franc from the Loire, made from 100% prime Cabernet Franc grapes grown in close proximity to the Loire's fabulous and famous Saumur château situated on the left bank of the river. This is a superb example of top quality Loire red, full of rich raspberry fruit yet with an elegance as remarkable as the chateau itself. |
| For a decadent feast, consider serving a different wine for each course. A light starter requires a fresh, crisp wine, a heavy main course will need a bigger, fuller-flavoured wine, and a sweet pudding will need a sticky dessert wine or a fortified wine such as port to show its best. |
Fizz for celebrating |
| When choosing the right drink for the toast, one almost always ends up with bubbly in the glass, and rightfully so as it makes the occasion even more special! However, while we tend to think the drier the better, choosing an off-dry bubbly like a Demi Sec Champagne can be a welcome change, particularly if the toast follows the meal when guests may just have finished their dessert. It will also be the perfect accompaniment to wedding cake!
Demi Sec Champagne is medium dry and has a lovely touch of sweetness, making the occasion even more enjoyable. Sparkling wines like Italian Prosecco or fruity New World fizz will also do the trick!
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| G. H. Mumm Demi Sec Non Vintage Champagne, France |
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Louis Roederer Brut Premier Non Vintage Champagne, France |
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SanLeo Prosecco Brut NV Italy, Sparkling Wine |
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Cloudy Bay Pelorus NV New Zealand, Sparkling Wine |
| A honeyed medium dry champagne with ripe fruit that's ideal with desserts, mince pies or Christmas cake.
Demi sec champagnes are in their element as a wedding or christening toast, as the honey-ripe tropical fruit is a match for the traditional rich fruit cake. It also works well with fruit coulis or fruit-based desserts.
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Louis Roederer non vintage champagne is a perennial favourite with wine connoisseurs and is one of the wine world's best kept secrets. Still family-owned with a high proportion of own vineyards as well as reserve wines in their champagne, it is truly classy stuff.
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A light and fruity sparkling wine made from 100% Prosecco grapes in Friuli. With delicious notes of apple, pear and citrus fruits, it’s excellent well-chilled on its own but equally scrumptious with light desserts or fresh fruit. |
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Made from the classic grapes of champagne, Pinot Noir and Chardonnay, it’s crisp with lime-fruit flavours and a toasty roundness on the palate. A stunningly elegant sparkling wine from this World renowned New Zealand winery. Just as delicious and well-made as all of Cloudy Bay’s still wines. |
Serving wine |
| Red wine is best served at room temperature (about 18°C) while white and rosé wine should be chilled in the fridge for a couple of hours before serving (to 8-10°C). The same applies to Champagne and sparkling wine – this is best chilled a little more (to 6-8°C). Light bodied reds may also be chilled slightly before serving. Don’t forget to arrange facilities for chilling (ice buckets and ice or a fridge) and allow plenty of time to chill.
A standard 75cl bottle will serve 6 people. For most receptions, allow for at least half a bottle per person. A good thing to remember is that people usually drink faster when they first arrive – the first glass can go down quite quick; after that, consumption tends to slow down. However, it’s worth allowing for a few extra bottles, just in case.
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Corkage and wine handling charges |
| Corkage (or a wine handling charge) is the fee paid to venues when bringing your own beverages. It’s usually about £10 per bottle and includes services such as storing, chilling and opening the wine as well as serving it to your guests. However, bringing your own wine usually still works out cheaper for a good quality wine compared to choosing from the venue’s wine list. By bringing your own wine you’ll have a wider selection too. It may be possible to negotiate the cost of corkage or handling charge with the venue. |
Personal advice |
| Planning ahead, and ordering wine well ahead of an event, is the key to peace of mind. Although it is fun to be adventurous with wine, when serving it at larger gatherings it is always a good idea to try a few different bottles before deciding on which ones to choose – this can be a fun event in itself. Waitrose Wine Direct has a team of wine advisors to personally help you choose the right wines. |
| Our wine advisors can be contacted on 0800 188 881 (Monday to Friday 8am to 8pm) or email winespecialist@waitrose.co.uk. |
Delivery |
| Waitrose Wine Direct also offers a quick and reliable FREE delivery service anywhere in the UK, to your home, business or to the venue where the event is taking place. We recommend you have the wine delivered at least two working days before the event. For added peace of mind, we also offer next day and named day delivery services.
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Bulk orders |
| Waitrose Corporate Wine team offer a personal service for ordering wine for larger parties, weddings and business events. They are not only used to dealing with large orders but offer attractive discounts too. |
| For further information please contact our Wine Specialists at corporatewine@waitrose.co.uk or 0845 6100 304 (Monday to Friday, 8am to 8pm).
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