Hi All! We're having our wedding at a winery so we have to purchase all of our wine from the venue and cannot bring in outside alcohol. Their wine is extremely good, but we're talking between $30 and $50 a bottle. We purchase wine by the case (12 bottles each), get a 10% discount, and only pay per empty bottle. We're inviting 100 guests, at least 75% of which will be drinking. We had set aside $1,000 for wine but realised yesterday that that probably will not be nearly enough. We want our guests to have enough to drink, but we also don't want to go broke. Our biggest concern is that people will have a glass of wine, not finish all of it, and then go back and get a new glass of wine (i.e. wasted wine). We are also going to have a few different types of wines. Some will be more expensive than others.
How can we control consumption so that wine isn't wasted, and is there a certain time when we should serve the really good wine vs the pretty good wine.
Should we offer the full selection of wine for cocktail hour and dinner, and then only the more affordable wine for dancing?
Thank you!
