CORNWELL MANOR’S WEDDING WINE & DRINKS GUIDE

(Finally, something for the boys to get their teeth into…)

What you drink – and when – is an important part of wedding planning. But with so much variety on offer, sorting out your Malbecs from your Mojitos or your coupes from your flutes, can feel overwhelming. As with most things, organisation is key: once you have decided the season you want to get married in, how best to personalise your wedding to reflect your story, and the order of play over your wedding weekend in the Cotswolds, the drinks’ decisions will flow…

Top tipples from Cornwell Manor Wedding Weekends…

Day 1: The Day Before

• Classic Champagne Afternoon Tea: we recommend Pierre Vaudon Brut, plus jugs of Pimm’s.
• Rehearsal Dinner: magnums of Provençal pink – Domaine Pique Roque Rosé is a favourite and, new to our list for 2026, we recommend Daylesford’s ‘Love by Léoube’.

Day 2: The Wedding Day

• Bridal prep: for the girls, an ice bucket of champagne delivered to the bridal suite; for the boys, a bucket of chilled beers (try Jeremy Clarkson’s Hawkstone) while they’re doing their buttonholes.
• Drinks reception: Nyetimber’s Classic Cuvee is an award-winning sparkling English wine that provides the perfect complement to the quintessential beauty of Cornwell Manor’s gardens.

NB: if you’re having a Champagne Tower (which is more for show than for drinking), use Prosecco rather than Champagne to prevent waste.

Day 3: The Day After

• Breakfast: Mimosas in the dining room, alongside your Full English.
• Recovery Brunch: Bloody Marys and Aperol Spritz by the pool.

Other things to consider…

SETTING YOUR BUDGET
Before ransacking the cellar, so to speak, work out how much you want to spend on drinks. Per guest, the general rule of thumb is two to three glasses of fizz at the drinks’ reception and half a bottle of wine for dinner, plus an additional glass of champagne for toasts. If your budget allows, you might also want to hire a mixologist – personalised cocktails are a sure-fire hit.

SEASONAL SIPS
Drinks that go with the weather always slip down nicely.
May weddings call for upbeat, floral refreshments such as crisp whites (Sauvignon blanc, a white Burgundy), vibrant rosés and zingy cocktails (Peach Bellini, Elderflower Spritz, Cotswolds Gin Fizz).

June/July celebrations suit lighter whites (Prosecco, Pinot Grigio, Sancerre); pale rosés, soft reds (Pinot Noir, Beaujolais) and fruity cocktails (Spicy Margarita, Hugo Spritz).September nuptials are best complemented by muscular reds (Malbec, Merlot, Chianti); full-bodied whites (Chablis, Chenin blanc) and robust cocktails (Negroni, Fig and Vanilla Martini, Sloe Gin Fizz).

WINE PAIRINGS FOR WEDDING BREAKFASTS
The aim of pairing wine with food is to embrace the flavours of both to create a harmonious balance. This can be achieved by serving wines that either complement, or contrast with, the flavours, aromas and texture of the food.

Canapés and appetisers
The subtle fruit flavours of sparkling wines like Champagne or Brut Cava are perfect for pairing with salty appetisers like prosciutto-wrapped melon or caviar-topped blinis. Prosecco, which is slightly sweeter, is an excellent complement for more delicate dishes such as fresh oysters or bruschetta, while a high-acidity rosé pairs well with olives or goat’s cheese. For richer, meat-based appetisers, fruity reds like a Pinot Noir are ideal.

Main courses

Less robust wines – pinot grigio or a fruity rosé – complement light seafood; a buttery Chardonnay harmonises beautifully with lobster bisque, and a rich, acidic Sauvignon blanc balances the succulence of grilled salmon. The stone-fruit flavours of a floral Viognier suit citrus-infused chicken recipes.

Red wine, with its dark fruit flavours, is ideal for heartier offerings: Malbec, Shiraz, Bordeaux, Burgundy or Rioja are all pleasing pairings for steak, lamb and game. Recommended reds for duck or pork include a bold Cabernet Sauvignon or punchy Pinot Noir. An aromatic Chianti complements grilled meat, roasted Mediterranean vegetables and a variety of pasta dishes.  

Puddings, wedding cake and cheese
The general rule of thumb when choosing pudding wine is to match the sweetness of the wine with the sweetness of the pudding. Nyetimber Cuvee Chérie – a demi-sec sparkling wine – is perfect for pairing with your wedding cake as well as for additional toasts at the table; serving Espresso Martini shots alongside your pudding is also a popular move. Cheese and wine is the all-time classic culinary pairing. Robust reds play well with hard cheeses, and softer reds suit creamier cheeses. 

SOFT DRINKS
Non-alcoholic options like sparkling juices and flavoured lemonades are great additions to wedding receptions. Favourites at Cornwell Manor Weddings include, raspberry or lavender lemonade, mojito mocktail and Christopher’s cordials make a welcome change from the usual sparkling elderflower pressé.

Wine service at Cornwell Manor Weddings Cornwell has its own (very fairly priced) wine list. We can also source specific wines for you.

Nyetimber, which has just won Champion Sparkling Wine (for the second time), offers personalised magnums and private tasting sessions at their HQ in London for Cornwell Manor clients.    

Tasty offer: exclusive to Cornwell Manor Weddings

Cornwell Manor offers complimentary private tastings for all its couples, either at Cornwell Manor, with their wedding caterer, or in the comfort of their own home. 

All wine on Cornwell’s list, except for Nyetimber, is sale and return.