How many bottles of wine do I need for a wedding?

Wine demand depends on what else is served. If guests can choose beer, sparkling wine, long drinks, cocktails, and non-alcoholic drinks, wine takes only one share of the overall demand. If the menu contains only beer, wine, and alcohol-free drinks, the wine share becomes larger. Calculating wine independently and then adding full quantities for every other category overcounts the same guests.

Start with the total listed guests, then identify children and adult non-drinkers. Enter the event duration and the categories that will genuinely be offered. Brorano uses the wedding event type, audience, weather, behavior, and service style to estimate the broad category mix. It is a purchase estimate with reserves, not a statement that each wine-drinking guest consumes the same amount.

Brorano uses a 150 ml wine serving and a generic 750 ml bottle, giving five planned servings per bottle. Divide the wine-serving estimate by five and round up to whole bottles. This practical conversion is easy to audit, but real yields can change if the venue pours 125 ml, 175 ml, or freehand measures. Confirm the intended glass and pour size before placing the order.

Round once at the final wine total rather than rounding every guest group or wedding phase separately. The category estimate already includes a measured purchasing reserve. Adding another large percentage without a stated reason can create excessive leftovers. If unopened returns are possible, confirm the seller’s current rules instead of treating returnability as guaranteed.

Brorano returns one wine category. It does not read the food menu, season, venue temperature, or guest preference survey, so it cannot select red, white, or rosé. Use the overall bottle total as the fixed envelope, then divide it with the caterer or venue. The split should reflect the actual dishes and the styles your guests recognize, not a generic percentage copied from another wedding.

Keep sparkling wine separate. In Brorano it is its own category because a toast or reception pour has a different role and bottle yield from still wine. Do not hide sparkling bottles inside the still-wine total, and do not count a reception toast again as a complete wine allowance. Document which bottles belong to each service use.

Wine needs appropriate chilling or temperature-controlled storage, enough opening tools, and a clear service plan. Decide whether bottles are placed on tables, poured by staff, or served from a bar. Table bottles can produce a different opening pattern from measured bar service. Brorano accepts bartender or self-service as a broad input but does not model table service or individual glass sizes.

The calculator includes wine in a rough supermarket-level euro range and generic bottle quantity. It does not use live local prices, select vintages or quality levels, include delivery or corkage, or guarantee availability. Replace the estimated price with a supplier quote, review the bottle count with the venue, and keep enough alcohol-free choices and water available alongside wine.