Wedding Drinks: How To Plan Your Wedding Bar

Working out quantities can be a bit of a minefield, so we’ve set up a quick guide with the help of Marlo Wine, Nyetimber and The Drunken Jockeys, to help you with those all-important calculations.

Helen McKenzie, Wedding Manager at Nyetimber, shares her top tips for serving Nyetimber at your wedding.

Why choose Nyetimber over Champagne? 

As English Sparkling Wine continues to grow in popularity, so too does its appearance at weddings. Whether it’s chosen because of its delicious flavour profile, or by the sustainability-conscious keen to minimise their carbon footprint, English sparkling is fast becoming the tipple of choice to toast the happy couple. At Nyetimber, there is a varied selection of delicious cuvees, ideal for enjoying at various moments throughout the wedding journey. 

Service temperature is key. This generally will be dealt with by your venue or caterer, but if organising your own drinks, ensure sparkling wine is chilled thoroughly, for at least three hours in a refrigerator to around 10 degrees centigrade.

For real theatre at your reception, why not opt for Nyetimber served from a large format? Magnums, (equivalent of two bottles and containing 12 glasses) not only look spectacular, but the surface area of the bottle results in a more complex and harmonious wine, perfect for celebrating a special occasion!

We recommend serving Nyetimber in a rounded flute glass for optimum enjoyment of aroma and flavour. Glasses should be spotlessly clean, to enhance the flow of the fine bubbles, (known as mousse) upward within the glass.

Wine is, of course, an integral part of any great celebration, so you want to get it right. Here are a few tips to steer you in the right direction from Pip Dawes, co-founder of Marlo Wine, purveyors of fine wine by the bottle. 

What to Pick?

A lot is made of food and wine pairings and, yes, sometimes there are matches made in heaven - goats cheese and Sancerre and so on, but at weddings it’s more important to pick crowd-pleasers.

You will be catering for a big crowd, so you want to find something most of them will enjoy. For the red, avoid anything too full-bodied or high in alcohol, and wines that are too light and acidic, too. You’re looking for a plump, juicy red with plenty of fruit which is nice and smooth. Our go-to's when sourcing wedding wine for couples are this 2019 Chianti Classico (also what we served at our own wedding) and this 2018 Chateau Croix Moutin.

Follow the same logic with the white. Avoid wines which are overly oaky or sweet. Again, you’re looking for something crisp and refreshing with plenty of fruit. Our go-to's are this 2020 Village Chardonnay from Kumeu Estate and this 2018 Gallardia Old Vine White, De Martino. 

Top Tip: Think about large format bottles such as magnums of wine, not only do they add to the spectacle of the day, they also can offer better value.

Nothing shouts party quite like a cocktail bar. But cocktails can be troublesome if you don’t plan them properly. Cue The Drunken Jockeys; our go-to for an unparalleled wedding bar experience. Their market-leading bars are designed to be beautiful, yet internally functional for the staff working behind them. All their cocktails are individually crafted to be true works of art and their impeccable service is unmatched. Seamless logistics, amazing staff who know how to get a party started, and beautiful bespoke cocktails? Yes please.

Owner of The Drunken Jockeys, Zack Goodall, imparts some of his wisdom when it comes to thinking about your cocktail bar:

Let's talk espresso martinis; Get them out of the way early! White dresses and martini glasses don't go well. (Our Brand Manager, Georgie, can attest to this).

• Menus; Choose a well-rounded cocktail menu that includes a range of spirits to suit cocktails, mocktails and spirits & mixers. Your bar budget will go much further. Negronis and Whisky Sours, for example, can split the pack.
• Always aim to inspire. Great cocktails, like great food, can inspire and delight. Try twisting existing classics with seasonal themes for great results that will stay with you and your guests long after the party’s ended.
• The trick with a great mocktail is to avoid the sweetness taking over. Just removing the alcohol doesn't cut the mustard. Mocktails, like good cocktails, need balance and consideration. They are an opportunity to serve up flavours that are not designed to be paired with alcohol.

Ensure you have a steady stream of water throughout the whole day. If you’re serving tap water, remember to consider the logistics of re-filling jugs or carafes. It’s something to discuss with your caterer to make sure their prepared.

A good mix of soft drinks can serve a dual purpose, as mixers for spirits or cocktails as well as a non-alcoholic option so try to think of options that work across your wedding bar.