Wedding Bells are in the air?

Getting married? Planning your wedding breakfast? Well, here are a few tips to help you start. 

For the toast, most people imagine Champagne is the thing to serve but restaurants and hotels insist on buying the cheapest thing going which will have your mouth puckering before you get to the second sip! One of the best buys these days is Cremant, a wine made in the Champagne method from various parts of France which is far more approachable in general and gives greater value for money two. We have two in the portfolio, one from Burgundy and one from Alsace. Both are great wines and the only way you’ll tell the difference between these two and genuine Champagne is that these are normally far better!!

Cava is another good alternative to Champagne and again, made by the same method. We again have two and both made by Pares Balta in the heart of the Penedes. The one under the Pares Balta label tends to be a little richer than the Paco Molina which is light and crisp so it’s your choice of style. If you will be serving it with wedding cake then perhaps the Pares Balta would be the best choice.

Prosecco is today’s go-to fizz and again it comes in all shapes and qualities.  The range from Astoria is consummate and always delights people. It comes in three levels of sweetness, Extra Brut, Brut and Extra dry, the latter having around 12 grams of sugar per litre. Again, this will work really well with wedding cake or simply drinking by itself, to suit all palates.