Wines to be served?

I think you should serve a chardonnay in addition to the Moscato to have some variety in the white wine dept. Cabernet Sauvignon, pinot Noir or a nice red blend are always safe choices for reds.

I know this is a useless comment, but ask your liquor vendor. They KNOW what people are drinking in your area.

But have you considered a Rose' opposed to another red?

Ahhh, yes. I will do a variety of 4. Good idea, then I can have my sweet red I enjoy.

I am a merlot girl, but Malbec is another favorite.

I am doing one sweet and one dry of each: Cabernet (dry red), Pinot noir (sweet red), Chardonnay (dry white), moscato (sweet white). Moscato is super sweet and I would prefer Riesling but I know my crowd.

@Miranda, I plan to get information from him, as well. However, thought getting real life suggestions may deem more useful, for me.

& I have not. I am not a HUGE wine drinker and tend to lean towards one type, moscato.

Merlot, Malbec, maybe a Chianti?

I can't stand sweet wines, moscato is super nasty to me and I would steer clear if that's the type of wine offered at a wedding. Agree with MFB on her recs.

I would pick the wine based on the type of food. http://www.foodandwine.com/slideshows/15-rules-great-wine-and-food-pairings#3

Or, if you don't want to worry about pairing, I would just suggest either a red blend or a pinot noir. Most people like these and they generally offer "common" wine flavor that everyone will be familiar with.

Malbec or Syrah/Shiraz are my faves!

We are doing moscato as well (yum!) And merlot for our red.

Malbec is my jam.

Ok. Then having one sweet, Moscato and the rest not seems to be the best plan. I know Moscato is sweet, however, it is my favorite so I plan to have it no matter what. So I'll do some dry and semi. Thanks ladies!!!

The standard is to do one light bodied and one full bodied of each white and red. For example, sauvignon bland & chardonnay for whites and pinot noir & cabernet sauvignon for reds. And I agree with Miranda, check the liqour vendor what is available as well.

Cabernet Saivignon is a good typical red but if you're going with a sweet white I'd probably serve Pinot noir as a lot of wine drinkers who prefer white probably won't drink something that sweet but might drink a Pinot noir since it's lighter bodied

When I was in charge of picking wines for events I would typically do a Chardonnay and/or a Pinot Grigio for a white and a Cabernet Sauvignon and/or Pinot Noir for a red as they are most likely to please the widest variety of palettes and pair rather easily

Pinot Noir is my go to for a red wine.

Dinner is pork or chicken. Price is 10-15 a bottle.

You'll want a non-sweet white for the chicken like Chardonnay or Pinot Grigio

The pork you want either a fuller white (a nice oaky Chardonnay) or a juicer red so I'd probably do Pinot noir or merlot

We offered a dry and semi sweet to cover all tastes.

I like Malbec.