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!
