Spirits and Bubbly

If you are planning to serve liquor at your reception there are a few ground rules to remember as you place your order.

Costs for beverages can either be managed or reach the stratosphere. The prices of champagne, wine, beer and/or hard liquor can vary a great deal, but with a little research on brands, quantities and service style, you can contain the costs. A great deal depends on the expectations of your guests and your own personal tastes.

Here are some guidelines to keep in mind as you choose your wedding spirits.

Champagne:

• Brut =extra dry
   Extra sec or sec =medium dry to medium sweet
  demi sec or doux = sweet to very sweet.

• 750 ml = six flute glasses of champagne
   1500 ml = 12 flutes.

• Budget 2 glasses of champagne per person if wait staff are pouring.

•You can control costs by planning 1 glass per person, and have it served by waiters from silver trays.

• Serve champagne at 70 degrees Fahrenheit.

Wine:

• Sugar Content
   very dry = 0% sugar
   dry=1-2%
   medium=3-6%
   sweet – 7+%

• Budget two glasses of wine per person per hour.

• Unless dictated otherwise by menu choices and guest preferences, the usual breakdown of wine to be  served is 60% white, 40% red.

Beer

• Include a mix of light, dark, imported, and nonalcoholic beers.


Factors that will influence quantities served:

• Will you serve wine and beer only or include specialty drinks?

• Will you have an open bar?

• Will you serve wine with the meal following cocktails or with no pre meal cocktails?

• Will you serve after dinner liquors?

• Will the bar remain open during dinner?

Other factors to consider:

•You will need one bar for every 40-50 guests.

•You will need one bartender for every 40 guests.

• Set up a minimum of 3 glasses per person per bar.

And don't forget to have an assortment of non-alcoholic beverages for your guests as well.

Cheers!