By Linda Murphy

updated 10:55 a.m. ET June 12, 2008

Couples naturally want their wedding to be perfect, from the fit of the dress to the awe factor of the cake. Highballs and punch ladled from big bowls have long been staples of wedding ceremonies, yet many of today's brides and grooms seek more sophistication in the beverages they serve at their reception, with wine playing an increasingly large role.

Whether you're planning a party for 20 or 200, the questions are still the same: Which wines to buy? How much of each? What does it cost? Can we personalize the experience somehow? Where can I go for more information? We've answered all your questions and boiled the responses into a few handy, money-saving and stress-reducing tips.

Please note: Buying wine in bulk  —by the case — can save you money. But not all venues or caterers allow the client (you) to choose or bring the wine, so check with everyone involved before purchasing.

Red, white, or rosé?
Although sparkling wine is a wedding fixture, you should consider serving one red and one white still wine if the reception includes a meal or hors d'oeuvres. Professional wedding planners advocate serving equal amounts of red and white wine (if only so you don't disappoint half the crowd). For those who want to pour just one wine with the meal, there is a happy compromise: dry rosé, a wine that's refreshing and also substantial enough to drink with sturdy foods.

White wine top picks
Don't overlook Sauvignon Blanc, a super-versatile white that goes splendidly with seafood, chicken, eggs, vegetables, and salads. The 2007 Geyser Peak California Sauvignon Blanc and 2007 Matua Valley Marlborough Sauvignon Blanc from New Zealand are tremendous values at around $12 per bottle, and they're often discounted. Another safe bet is the popular Pinot Gris (also called Pinot Grigio in Italian), such as the 2007 Nobilo Regional Collection East Coast Pinot Gris from New Zealand ($13) or the 2006 Four Graces Dundee Hills Pinot Gris from Oregon ($18); both are juicy and flavorful. Chardonnay continues to be the top-selling wine in the U.S., yet the toasty, buttery versions can overwhelm food and lack the refreshment quotient required for spring and summer, when most weddings take place. Look for unoaked or lightly oaked versions, such as the 2007 Valley of the Moon Russian River Valley Unoaked Chardonnay ($16) with its juicy pear and apple flavors, and the 2006 Beringer Stanly Ranch Carneros Chardonnay ($20), which is elegant and crisp.

Red wine top picks
Cabernet Sauvignon is the most popular red wine in America, built best for hearty meats. It can be expensive, but two wines stand out for their exceptional value and deliciousness: the 2005 Charles Krug Peter Mondavi Family Yountville Napa Valley Cabernet Sauvignon ($26) and the 2005 Three Thieves The Show California Cabernet Sauvignon ($13). Each has the richness and structure of wines that cost many times as much. Silky Pinot Noir is more flexible with food than Cab is, though it can be pricey as well. Bargains include the 2006 Belle Vallée Willamette Valley Whole Cluster Pinot Noir ($16) from Oregon, the 2006 Sebastiani Sonoma Coast Pinot Noir ($18) from California, and from Burgundy, the 2005 Domaine de la Croix Jacquelet Mercurey ($23). All three are supple and softly tannic.

Remember Rosé
Sweet white zinfandel is fine for the patio, but weddings call for a more serious pink wine. Dry rosé is crisp and fruity, without the sweetness of white zinfandel and other blush wines, and pairs beautifully with salads, poultry, pork, tuna, salmon, and even sirloin. Rosé also hits the spot in both warm and cool weather, day and night. Top affordable bottles include the 2007 Beckmen Vineyards Purisima Mountain Vineyard Santa Ynez Grenache Rosé ($18), the 2007 Frog's Leap La Grenouille Rouganté Napa Valley ($14), and the 2006 Mas de Gourgonnier Rosé ($16) from Provence, France.

What to do with leftover wine
Most retailers will take back unopened bottles of the wine they sell to you as long as the labels and cork area haven't been damaged or stained. Some will take back only full cases of the same wine. If your retailer requires full cases, keep those nine bottles of merlot and enjoy them on ensuing anniversaries, or give them to friends and family as mementos. For best results, store the bottles horizontally in a dark space and at a consistent (cool) temperature. A bottle of opened bubbly may last another day or two in the fridge, but no longer.

Consider all sparklers
The Italians pour Prosecco from the Veneto region as a welcoming beverage; it's the equivalent of Champagne but made from different grapes and in a slightly different way. Its sparkle is refreshingly effervescent, ideal for most hors d'oeuvres, and far less expensive than true Champagne (which come from the Champagne region of France and are produced in such a way that a secondary fermentation takes place in the bottle). The moderately rich, yet lively Zonin Special Cuvee Brut Prosecco ($11) is a bargain, and the more complex Maschio Cavalieri dei Valdobbiadene Brut ($20) has a firmer structure, fuller texture, and longer finish. For a more Champagne-like bubbly to start things off, try the Greg Norman Estates Sparkling Pinot Noir/Chardonnay from south-eastern Australia, which has a yeasty, baked-bread character that adds interest to the juicy peach and citrus notes. It will richly quench the thirst of a large crowd for around $15 per bottle. All three of these wines can go the distance, from hors d'oeuvres through the meal and to the toast.

Wines for the big toast
Whether the hoisting of glasses takes place post-ceremony, mid-meal, or pre–cake cutting, true Champagne, from the Champagne region of France, is the traditional wine to serve (though other sparklers work just as nicely). You could spend $100 or more for a bottle of the real-deal, French stuff, although for around $30, you can get truly fine non-vintage (a blend of wines from several different years) Champagne that will impress. One of the best deals going is the bright, crisp Piper-Heidsieck Brut (suggested retail is $33 but it's usually discounted). The floral, lemony Nicolas Feuillatte Brut ($30) and full-bodied Janisson & Fils Tradition Brut ($34) are top picks, too.

Pairing cake and sparkling wine
If bubbly will be served with the wedding cake — perhaps during the toast — pour one that has a sweetness that can stand up to the cake, or whatever other dessert is served. Most sparklers are labeled "brut," meaning they're quite dry and contain less than 1.5 percent sugar. That dryness makes the wine taste metallic and bitter with sweet dessert, so look for a "demi-sec" bubbly, with 3.3 to 5 percent sugar, because it has the sweetness that will complement the cake. Excellent picks include the non-vintage Mumm Napa Valley Cuvee M ($19), 2004 Schramsberg California Cremant Demi-Sec ($37), and from Italy, the 2006 Ceretto Moscato di Asti Santo Stefano ($19), which comes in a sleek bottle and has just 5 percent alcohol — a smart choice for those wishing to limit their alcohol consumption or enjoy a lighter, less potent drink with the cake.

The price of a bottle
Solid-quality wines, such as the ones listed here, can be had for around $8 to $10 per bottle, at retail. Fine Napa Valley Cabernet Sauvignon runs between $26 and $150 a bottle, Sonoma County Chardonnay $20 to $50, a top Champagne like Krug $300, and Château Pétrus, arguably the most coveted wine from Bordeaux's Right Bank, $1,500 a bottle and up, depending on vintage, if you buy from a reputable wine seller.

How to spot bargains
Couples who want to bring their own wine to the party should consider shopping at discount stores such as Costco and Sam's Club for the best deals. These places have a surprisingly good selection, online browsing, and multiple locations. Keep your eye on local wine shops and supermarkets advertising specials. Finally, discounters and large markets buy in huge quantities and thus get deals that they pass on to customers; mom-and-pop shops place smaller orders and don't get the same deals. On the flip side, however, small wine shops often give more personal attention, have more knowledge of the wines they carry, and might even deliver the wine to the reception. Most stores, of any type, give discounts on full-case purchases, usually ranging between 10 and 20 percent. If ordering wine by the case, be sure to ask if the case contains the standard 12 bottles or the increasingly popular 6-bottle count.

Hidden charges
Beware, those who select from a hotel or restaurant wine list may face markups that can double or triple the cost of the wine. It’s standard practice for hotels and restaurants to mark up the price of their wines, two or three times the wholesale price. Thus, a bottle of Chardonnay that costs a hotel or restaurant $10 and sells for $14 at a grocery store would be priced at $30 or more on the hotel or restaurant list. Banquet managers at country clubs and other wedding venues may also mark up wines.

Also, most hotels and restaurants (and some banquet halls), charge a "corkage" fee of between $5 and $25 per bottle to those who bring their own wine. The fee covers staff service to open and pour the wines, and makes up for some of the income lost since you didn't buy the wine from them. There may be room for negotiation on corkage, but don't count on it.

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