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Deciding on your wedding breakfast fare has changed tremendously from merely choosing the priciest list of options you can pay for from your caterer’s usual array. As the curiosity in wedding wine and fine cuisine has turned out to be more chic, couples are exhausting hours bringing together elaborate five course dinners in order to make their wedding party exceptional and remarkable.

For a really fabulous wedding breakfast, it is not sufficient to pick a range of excellent dishes. You also need to be certain about your preference of wines—a particular wine needs to match a certain type of dish and show up the subtle flavour.

The subsequent pointers to complementing wine with food will provide you an initial point for opting good quality wedding wines to match your wedding breakfast.

Wines that go with canapés

Before sitting down for dinner, you may fancy serving sparkling wines or champagne, but if you prefer to put these aside for the toast, you could weigh up on a dry or semi-dry fortified white wine. A Sauvignon Blanc or a Riesling is a good choice, or for an al fresco summer wedding ceremony you may want to serve up a Rosé.

Wines that go with starters

Most couples keep on serving white wine with the starting fare, and your Sauvignon Blanc, Rosé or Riesling will also work well with this setup. You could also decide to progress to a Verdelho or Chenin Blanc. For guests that opt for red wine, an easy Pinot Noir may be served with your first course.

Wines that go with your main course

The wedding wine you select for your main course depends on the kind of fish or meat you are having. With a fish main you could continue to serve the similar Sauvignon Blanc, Rosé or Riesling, or you could test a Chardonnay or a Viognier. Highly-flavoured fish like tuna goes well with a light red like a Merlot, a Pinot Noir, or a light Cabernet.

Poultry dishes are best served usually with white wine, and a Riesling, a Chardonnay, a Tarrango or a Marsenne are all good options. Game meat like pheasant tastes excellent with light reds, for example, Merlot or Pinot Noir. If you are mulling over duck as your main dish, ensure you look into some sparkling reds for something completely diverse.

Red meats are generally best served with a full bodied red wine, and you could sample a Shiraz, a Grenache, a Tempranillo, a Barbera or a Cabernet Sauvignon.

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Wines that go with dessert

If you are introducing a cheese course, you also have to choose wine that complements a particular type of cheese. Soft cheese goes well with lighter reds or white wine, so opt for a Merlot, a Sauvignon Blanc or a Chardonnay. Blue or hard cheeses normally need a fuller red, for example, a Grenache, a Petit Verdot, a Cabernet Sauvignon or a Shiraz.

Dessert wines are usually sweeter than regular wines, and a sweet fortified white wine complements most sweet delicacies. You could try to find a Botrytis style or late picked Semillon, Sauvignon Blanc or Riesling. If you are serving up wine with coffee, look for a tawny white wine, a Tokay style fortified white or a good Liqueur Muscat.

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