Spirits and Bubbly

     If you are planning to serve liquor at your reception there are a few ground rules to remember as you place your order.
     Costs for beverages can either be managed or reach the stratosphere. the prices of champagne, wine, beer and/or hard liquor can vary a great deal but with a little research on brands, quantities and service style, you can contain the costs. A great deal depends on the expectations of your guests and your own personal tastes.
     Here are some guidelines to keep in mind as you choose your wedding spirits.
    
Champagne:

• Brut = extra dry, Extra Sec or Sec = medium dry to medium sweet, Demi Sec or Doux = sweet to very sweet.
• 750 ml = six flute glasses of champagne and 1500 ml = 12 flutes
• Budget 2 glasses of champagne per person if wait staff are pouring.
• You can control costs by planning 1 glass per person and have it served by waiters from silver trays.
• Serve champagne at 70 degrees Fahrenheit.

Wine

• Sugar Content - very dry = 0% sugar, dry = 1-2%, medium = 3-6%, sweet = 7+%
• Budget two glasses of wine per person per hour.
• Budget 1/2 bottle of wine per person if you are serving cocktails before/during meal service.
• Unless dictated otherwise by menu choices and guest preferences, the usual breakdown of wine to be served is 60% white, 40% red.

Beer

• Include a mix of light, dark, imported and nonalcoholic beers.

Factors that will influence quantities served:

• Will you serve wine and beer only or include specialty drinks?
• Will you have an open bar?
• Will you serve wine with the meal following cocktails or with no pre-meal cocktails?
• Will you serve after dinner liquors?
• Will the bar remain open during dinner?

Other factors to consider:

• you will need one bar for every 40-50 guests.
• You will need one bartender for every 40 guests.
• Set up a minimum of 3 glasses per person per bar.