Sua Sparkling
Photo courtesy of Sur Asia

A wedding banquet is never really a celebration without the customary toast to the newlyweds. And in any Malaysian celebration, particularly among the Chinese and Indian communities, wine and drink are customary, even more so at weddings.

Whilst it may have been the norm for whisky and cognac to be served in the past, wine has become increasingly popular as the beverage of choice at wedding banquets. Versatile as a pre-dinner cocktail, accompaniment to food as well as for the requisite congratulatory toast in its sparkling form, the emergence of wine as a front-runner at such lavish occasions is largely due to the heightened level of sophistication among the urban folk.

When planning to serve wine at a wedding banquet, consider the following :

• The size of your guest list as well as the perceived preferences of your guests in terms of beverage.
  
  
• The food menu which you have selected.
  
  
• When will the wine be served - as pre-dinner drinks, during the dinner etc.
  
  
• Match your budget to the options available in the market.
  
  
• Is there a corkage fee imposed by the hotel or restaurant if you bring your own wines?
  
  
• Brief the hotel or restaurant's service personnel thoroughly on issues such as 'when to serve', 'how much to serve' etc.

• Request for a tasting session.
  
  
• Check if they have a 'return' policy for unopened bottles.
  
  
• Give them as much information as possible with regards to your banquet in terms of food, guests and so forth, in order for them to make good recommendations.
  
  
• Take their advice and recommendations as they are the experts.