Your wedding is a personal event. The wine should belong to you, not to a script.
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Spend less per bottle than you think. Buy more character.
Wedding budgets stretch in every direction, and the wine line can add up fast. Pull the per-bottle number down. Push the standard up. A Cru Beaujolais or a Côtes du Rhône from a serious family producer will outperform a glossy label at twice the price. Your guests will not read the back of the bottle. They will feel what is in the glass.
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Don’t turn the table into a brand showcase.
The same handful of labels appear at every wedding in Bermuda. Guests can predict them before the first course lands. Pour something with a true village behind it, a family name on the label, or a vintage worth mentioning. The options are endless if you are willing to explore, taste, and try something new.
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Buy for the two of you. Not for the room.
Couples spend a year shaping a wedding around themselves, then order wines they think someone’s uncle wants. Don’t make that mistake. The bottles on the table should reflect your choices and what is important to you. If you have been pouring Sancerre at home for five years, pour Sancerre at your wedding. The room will follow you.
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Watch the trends. Pour the classics.
Wine has its fashion cycles. Pink fizz, orange wine, low-intervention novelty bottlings, the latest thing from somewhere obscure. Some of it is good. Most of it ages faster than the photographs. Real Champagne. Proper Burgundy. A serious Bordeaux. A Loire white with bones. A Tuscan red with structure. These worked at weddings ten years ago. They will work ten years from now.
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Come talk to us early.
Bring the menu, the headcount, the table plan, the season. We have done a lot of these. The good ones all start the same way: a couple who knows what they love and is willing to ignore the playbook.
