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Wedding guests may not remember the embroidery on your dress or the color of your napkins, but your friends and family will always remember your menu! To ensure your food and drink offerings are memorable for all of the right reasons, we reached out to a married couple that knows a thing or two about serving an epic meal: Meet the Forsters, otherwise known as the husband-and-wife team behind He Cooks She Wines. After sparks flew at a food and wine-pairing course where Chef Michael was the teacher, Laurie switched careers to study wine. She became an expert in her field, while Michael has enjoyed successes at many of the countries top restaurants. Here, the perfect pair's (pun intended) insider tips on selecting the food and wine for your big day.
Make it personal: At Laurie and Michael's wedding, the dinner course consisted of entrée stations. Each one had a corresponding wine and their program outlined why the wines they chose were special to their relationship. Most wedding venues have a standard selection of wines, but you can always ask to BYOB or request a special order if there's something specific you want to include!
Start strong: The cocktail hour is your first impression of the night — make it count! Chef Michael recommends choosing hors d'oeuvres without a lot of components since they can be awkward for your guests to eat. For the wine, Laurie suggests avoiding oaky whites (Chardonnay) or tannic reds (cabernet sauvignon) because they don't pair well with most canapés.
Balance is key: Don't forget the golden rule of wine pairing — match the weight of the wine with the weight of the food. Pair lighter fare such as seafood with delicate wines, and heavier selections like filet with full-bodied reds. If you only want one of each, go for 'Universal Wines' that don't interfere with most foods. Think Pinot Noir (Laurie loves Noble Vines 667) or Sangiovese for red and Riesling or Sauvignon Blanc for white.
Test drive: Sample your pairings before the big day using Lauries Wine Sandwich technique. Take a sip of wine, then a bite of food, then another sip of wine (we tried it out, it really works!). This enables you to see how the food will alter the taste of the wine and vice versa, ideally it will be for the better!