Lucky us! We have a guest post by Yash Kahn today – an expert on wine, cheese and everything delicious. Learn all about how to choose wine for your reception that will go well with whatever is being served paired with some of our favorite reception photos of this wedding season.

The food at your wedding is an important aspect to your wedding photography, and your wedding day. Anything that contributes to the ambiance and atmosphere of your wedding is important to your photographer, and your wedding album. When deciding on what kinds of foods you want to serve there is a very important element to consider – the alcohol that will go with it. Here is your guide to food, wine and the perfect reception.

From Yash:

The wedding reception meal is crucial for fueling up after the ceremony, setting the scene for some emotional speeches and sending people on their way to being a little bit jolly. Choosing the right wine to suit the different courses can really add to the dining experience. If you’re a little out to sea on what wine to pick for what dishes, here are some top suggestions, based on what food you want to serve.

Canapes

This is the time to kick things off with a nice bubbly like Champagne, Prosseco or sparkling rosé. Perfect for all the opening toasts and to break the ice on the tables.

Fish

White wine needs to be served with seafood – no question about it. For sea bass, sole and flounder, go with a refreshing white to balance the delicate flavour, like an Italian Pinot Grigio or a French Chardonnay. Meatier fish, such as tuna, monkfish and salmon, should be served with a richer white or even rose wine, like a white soave or Pinot d’Alsace rose.

Chicken

Just like there are so many ways of cooking chicken, there are equally as many types of wine to pair with certain dishes. Red wines with a light aroma go well with both Asian-inspired and mushroom dishes, like a fruity Italian Schiava. If you’re serving a roast chicken meal with lots of herbs, try a Savignon Blanc from California, Australia, or Italy. Duck should be accompanied with something a little sweeter, like white Riesling.

Steak

It’s time to pull out the big red guns when it comes to steak. American Malbecs are rich and earthy, the acidy structure of French Bordeauxs suit buttery sauces and Washington Cabernets are a classic – all go superbly with a nicely grilled steak. Serve in large glasses so that guests can take in all the indulgent aromas presented in front and them and feel truly spoilt.

Vegetarian Dishes

There’s bound to be at least one vegetarian at the reception who will appreciate a well chosen wine. Root vegetables and potatoes, like a squash and mushroom risotto, are nicely washed down with a crisp and light Chardonnay. Curries and rich Asian foods, like spinach curry, go nicely with a soft tannin red such as a Merlot. Mediterranean food, including pasta and pizzas, suit a medium bodied barbera red.

Dessert

The dessert wine should be at least as sweet as the dessert itself, with a little acidity for balance. Chocolate, dark berry and coffee flavours go nicely with a sweet Portuguese Port. Fruit pie, cheesecake and tarts are well accompanied with a sparkling “sec,” “demi-sec,” or “doux. Serve in small glasses, like you would with an after-dinner Scotch.

Cheese

A good cheese board goes down even better with a perfectly paired wine. Match Camembert with Champagne, Gouda with Merlot, Stilton with Sauternes, Gruyere with Savignon Blanc and good old mature Cheddar with Cabarnet Sauvignon.

For every dish there are plenty of wines that will enrich the taste, all you need to do is try a few and pick one. Good luck and have fun.