Food And Wine: The Second Most Important Couple at Your Wedding.

How to pick the perfect wines to go with your carefully chosen menu. 

Next to the beauty of the ceremony and how gorgeous the bride looked, the thing most people will remember and talk about at any wedding is the food and wine. It is really one of the highlights of the reception and most people feel a ton of pressure to get it right when planning their wedding. Although it may seem intimidating at first, it is quite simple. 

 It is more than likely you have heard the saying, “red meat, red wine. White meat, white wine”. While that is a good rule of thumb, it turns out it isn’t exactly right. There are certain bold whites which work well with red meat and sweeter reds which make chicken dishes shines. It turns out there are six basic flavours to know about when it comes to wine and what to pair them with. They are fats, acid, bitter, sweet, salt, and alcohol. Each adds its own special je ne sais qua to any meal. So, let’s take a look at which pairings work best together and which to avoid. 

Bitter and fats:

If you are serving a super fatty dish like steak or, say, a lamb stew, a nice, deep Malbec would pair perfectly with it. Not only does the fat from the food cut the bitterness of the wine a little, the wine will balance the fat of the dish out, so you experience some of the subtler flavours from both. 

However, stay away from pairing bitter wine with bitter foods. Anything flavoured with citrus will do nothing for the wine. Better go with a slightly sweeter wine or something acidic. 


Speaking of acid, acid pairs well with acid. If you have your heart set on your favourite vinaigrette dressing for the salad, best to pair it with what people in the know refer to as a crisp white wine. The acidity in each seems to help balance each other out, creating an enjoyable tartness. 

Acid also works well with high fatty dishes, for a lot of the reasons bitter and fats work well together. 

Sweet and Salty:

Yes, we are putting these two together, because who doesn’t love the complex palate of sweet and salty. It is what makes sea salt caramel so tasty or why chocolate covered peanuts are still such a hit. They just seem to bring out the best in each other. So, if you are having a cheese course, why not think about offering nice desert wine? Yum. 

And of course, sweet and sweet work well on every level. So, when the cake comes out, make sure you have a tasty dessert wine on hand. 


You are probably thinking to yourself, “but wait, doesn’t all wine have alcohol in it?” and while that is very true, some contain more than others. Wines with higher alcohol contents are great for fatty meals you want people to slow down and really enjoy. So, if you are serving fillet mignon, think about pairing with something upward of 15% alcohol content. The tartness of the alcohol will highlight the cut of meat while encouraging people to take their time and taking pleasure in the food. 

One Last Thing:

Don’t forget to take the “weight” of the wine into account too. Full bodied wines tend not to pair well with light food and vice versa. So, pairing a full-bodied red with a veggie quiche just isn’t going to work just like a super light desert white wine isn’t going to work with pepper steak. 

For more helpful hints and a printable cheat sheets to help with wine and food pairings and so much more, sign up for our course on how to plan your own wedding. Available in both desk top and mobile versions, it is like having your own personal wedding planner available 24/7! 

Spring Clothing

As the world wakes up with Spring, it is a perfect chance to lighten up your wedding clothes, both figuratively and literally. While winter weddings seem to be all about deep, dark colours and heavy fabrics to help keep people warm, Springtime offers the chance to brighten and lighten up everything from fabric choices to colour palettes. So, let’s take a look at all the ways this lighter, brighter season can inspire your wardrobe.

Shedding Those Heavy Dresses!

We’ve said it before, and we will say it again: one of the best things about spring is the warmer temperatures. So, you can start to ditch the heavy satins and velvets you needed in those colder months to keep warm. Don’t get us wrong, winter wedding dresses can be gorgeous and sumptuous, but they aren’t for everyone. Instead, start to look for chiffons and lightweight silks. And if you are afraid of getting chilly, why not borrow the idea of a shrug or wrap from the winter looks, just make sure to keep it in the same fabric family. 

Bye-Bye Wool. Hello Linen.

As you are starting to shed your winter clothes, don’t forget about the grooms. Sure, lightweight wool can be a great all year option, it is exceptionally breathable and comfy. However, opting for something which is a little more in tune with the season is your best bet. So, why not start looking at soft flannel suits or slightly heavier linens for their outfits? These lighter fabrics are perfect for the warmer weather and can be quite stylish without looking dated. 

Less Formal, More Fun:

Winter weddings tend to be a slightly more formal affair. Whether is it because of the heavier and more regal fabrics, or that it just seems ideal for at least cocktail attire being required, who knows? However, spring and its breezier fabric choices seems to help lighten the mood of any wedding. So, with bridesmaids, groomsmen, and guests, keeping the dress code a little less formal, like say garden party chic, the entire mood of the wedding gets a little less formal too. It can really help everyone relax and enjoy the party. 

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Spring Wedding Menu Choices

As winter fades into spring and days become longer and brighter, menus also become lighter, tasty, and a little less hearty. This opens up a wider variety of foods to offer guests, including all sorts of fresh and colourful veggies, meat and fish which is a little less gamey, and desert and cocktail options which are sure to impress. Plus, you can still mix and match some of your favourite flavours from slightly colder months, especially if you are having an early spring wedding, with a bit of lighter fare to really wow your guest. Let’s take a look at some ways to make your spring wedding menu shine!


This flowering plant, with its unique light and earthy flavour, is a staple of spring dishes. Thanks to its versatility, it can be featured in every course. Used in a soup or salad, it can either be prepared simply or paired with spring herbs such as lemon and tarragon to create a slightly more sophisticated starter. Bacon wrapped asparagus or even just grilled with a little olive oil and it compliments any number of main dishes, especially chicken or lamb. It can even be turned into ice cream, if you want to get really avant guard and showcase your foodie side. 

Meats and Sea Food.

While gamey meats like venison and heavier cuts of beef are great for winter wedding menus, lighter meats and fish are a better way to go in spring. Lamb and chicken, both of which pair amazingly with asparagus, are safe bets to offer meat eating guests, while the pescatarians will get a kick out of crab, which is in season. If your wedding is slightly later in spring, you can also offer guests salmon prepared in a variety of ways. Just be sure if you are going to offer heavy cream sauces for the main course dishes, to leave it on the side as some people are lactose intolerant. 

Cocktails and Mocktails.

While standard offerings like gin and tonics and gimlets generally are the cocktails which come to mind when planning what to serve guests, why not try something a little bolder or slightly more unusual? With a wide variety of fruits and herbs available, you can offer your guests tasty libations such as strawberry, rosemary gin fizzes or a blackberry lavender Champaign cocktail? The best part about most modern cocktails is, by simply substituting sparking water or tonic, how easily they can be made non-alcoholic for the kids and non-drinkers to enjoy. 

If you want more help planning your wedding, be sure to check out our wedding planning course. Not only do you get plenty of printables and insider planning tips, but you also have the opportunity to schedule a consultation with our experienced wedding planner to answer all of your wedding planning questions. 

Spring Weddings

While summer still reigns supreme as the wedding season, spring may be gaining on it. With lovely and temperate weather, a wonderful sampling of fresh produce and seafood options, and a rainbow of soft, romantic colours to chose from, it is easy to see why these months, earlier in the year, are becoming a more popular time to tie the knot. So, lets take a quick at why April and May are the perfect time to get married 

The Weather:

Let’s face it, spring weather can be spectacular and far more predictable than summer or winter. While neither too hot or too cold, especially in later spring, planning an outdoor event so much easier in April and May than in say June or July when temperature can soar, making it uncomfortable to really enjoy anything without air conditioning. Sure, you may have to make a contingency plan incase of rain, but a few tents and a patio will do the trick nicely.  

Foodie Dreams:

Even though we will be exploring this topic more in depth later this month, we have to mention how much wider and varied your menu can be during spring. Whether you want to mix and match some of the heavier options from winter with something lighter or just skip the heavy altogether, the amazing flavours available during these months are bound to make your taste buds sing. Add to that, all the fun and fruit cocktails you can offer guests, and it is practically guaranteed your menu will be a huge hit. 

More Bang For Your Buck:

Sure, we could have gone with fashion choices or colour schemes, and we definitely will later in the month. However, we wanted to make sure we touched very briefly on some of the other perks of getting married off season. One of the biggest draws about spring weddings is a wider variety of venues for your budget. With so many people clamouring for any and every available venue during the summer months, many of the popular venues are willing to negotiate on price to make sure they are booked for off seasons months. The same goes for entertainment and caterers too. So, if you have a smaller budget but still want a fancy wedding, having a spring wedding may be a great option. Plus, for any out of town guests, airline prices tend to be far more reasonable during this time of the year. 

If you liked this blog, be sure to take a look at our course on how to plan your own wedding!