Hi guys, would like to have your opinions whether serving liquor, Wine or Champagne during wedding dinner?

My wedding dinner is kind of intimate wedding gathering, only for 70pax and it is a buffet. The restaurant is going to charge me corkage RM50 for wine/champagne per bottle and RM80 for liquor per bottle.

I do not know how many bottle I need to serve. Any idea? Fyi, including of 1 hour cocktail session.

1) Wine is far more cost than the other two liquor, beer is another one that you can consider

2) Hard to say, a bottle of wine can fill say, 4 cups and each person on average can take 2-3 cups. I also assume not everyone will drink, so I think 20 bottles should be sufficient.

red wine looks good

Such restaurant I won't go since they are charging a premium for that.
If the wines or shit water we bring in, charging a lump sum are fairer.

Yeah, recently bought few bottles to taste. Initially thought of buying Lambrusco, then the seller said Lambrusco, white wine and champagne are too easy drink and will be finishing very fast, end up he suggested to buy red wine Genesis which is under promotion.

No choice. Cuz the menu price are okay but corkage not okay

I suggest u to go with champagne as it luks more professional and people remember u all the time about your wedding pattern .. red wine is also ok but my advice is champagne

Try to nego for lump sum, i managed to get away with RM500 for up to 160 pax.

get the wine from the restaurant is better. compare the costs

hey guys,

Appreciate it if you guys could lend a hand - am looking for supplier/disti that carries those miniature liquor (like those served on the plane / hotel mini-bar).

Cheers

Negotiate with the place.

I served beer (bought from the premise), red wine (self) and Macallan 18 yrs old (self)...

No corkage for wine/whiskey ask I bought a set amount of beer package for them.

My wedding dinner experience...

Red wine is classy but there's a problem there's different country/type/breed etc... If you don't buy a decent bottle, it will taste like horse piss . At the end of the day, you be left with boxes of wine to finish up (won't be a problem, if you love red wine A LOT). Also, you will need to store it proper.

Champagne is classy as well but expensive. they come in 750ml bottles. for Bubblies, people just take it as though it is sparkling fruit juice. The effect itself we come very much later. What happen is, people will keep drink the champagne and they do not know the after effect of it. You may run the risk of running out of alcohol before even the first dish is served.

hard liquor, rough on the edges but still it hit the right notes with most people. There's two variants you can have...

(a) Cognac (XO, Martel, Otard, Remy, Henessy etc...)
(b) Whisky (Johnny Walker, McCallen, Glenfiddich, chivas etc...)

typically a season drinker will not attempt to down such drinks because he knows he won't make it to the second dish if he does so. water/ice is added to dilute the effect. try a mix and match combo...

During the start of the function (reception phase), you can serve high end branded and aged alcohol (18 years +). Have 3-6 bottles, tell the bar tender once those are finished switch it with the black labels or the 12 year old whisky.

rule of thumb, start with the expensive and thereafter finish with the cheap ones. You will never go wrong.

P/S: before I forget. Other than the host tables (or some special guest), don't allow guest to pour themselves! It should either be served by waiter or bar tender.

This post has been edited by aurora97: Nov 13 2015, 04:43 PM