Chanel Dror of Camille Styles and Eric Tarlo’s Wedding at a Château in the Loire Valley

Post dinner, everyone moved into the orangery—where a dessert and cheese spread was waiting—for the reception. “In lieu of a wedding cake, we kicked things off with a tower of Le Grand Courtâge Brut Rosé, with Sam Feldt’s ‘Show Me Love’ playing on blast,” says Chanel. Read more.

Our Mini Wine bottles are perfect for every Wedding occasion!

For a chic way to celebrate at a bachelorette party or wedding, we suggest serving our Mini Wine bottles or as we like to call them our Courtâge Cuties! They are the perfect single serving indulgence for you and those you love!

Pre Game Necessity

Each adorable 187 ml mini wine bottle is the perfect size of sparkling wine for you and your guests to enjoy in the suite while getting ready, in the limo on the way to the party, or anywhere your festive plans may take you! Light and easy to carry, our mini bottles of Blanc de Blancs Brut and Brut Rosé to add a dash of glamour to your fete.

Smudge Proof Drinking

Serve in a glass or with straws that match your color scheme. Colored paper straws are a nice addition to your theme, and also prevent make-up and wardrobe faux pas. Fabulous!

Wedding Favors

Indulge guests further with personalized name cards to show them how special they are to you! Or, personalize each bottle with your name and that of your partner, as well as the date of your wedding for a memorable wedding favor that will make everyone “Cheer!” See an example that a bride did for her guests on our instagram here.

Chicken and Bacon Corn Chowder

Chicken and Bacon Corn Chowder
1 rotisserie chicken
5 cups low sodium chicken broth (preferably homemade – recipe here)
½ pound thick bacon, diced
5 stalks celery, diced
1 carrot, diced
2 medium Spanish onions, diced
3 garlic cloves, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
2 to 3 teaspoons fresh thyme leaves
2-½ cups heavy cream
¼ cup cornstarch
Freshly ground black pepper

Southern Skillet Cream Biscuits
2 cups flour
4 tsp baking powder
¼ tsp baking soda
¾ tsp salt
4 tbsp butter
1 cup heavy cream, chilled

Heat the bacon in a large pot over medium heat. Cook until the bacon fat is rendered and the meat is crisp, about 5 minutes. Add the celery, carrot, onions, and garlic. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften and onion becomes translucent (not browned), about 10 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.

Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. In a separate bowl, whisk cornstarch into the heavy cream to prevent lumps. Add the cream and reserved chicken to the soup pot. Return the chowder to a simmer, season to taste with salt and pepper.

Make it ahead: Make this soup before guest arrive and leave on the stove on simmer, stirring occasionally, to keep warm.

Southern Skillet Cream Biscuits

Preheat oven to 450 degrees. Liberally butter a 9 inch cast iron skillet.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, pinch butter into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled cream. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Using a rolling pin, roll dough into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Reform scrap dough, working it as little as possible and continue cutting. Place biscuits in buttered cast iron skillet so that they just touch.

Bake until biscuits are tall and light gold on top, 15 to 20 minutes. Serve immediately.

Make it ahead: Make dough ahead of time, cut biscuits, and place in an airtight container. Refrigerate for up to one day until ready to bake. When ready to bake, place in buttered skillet and bake per instructions. You can also freeze biscuits for up to one month. When ready to bake, place frozen biscuits in buttered skillet and bake at 450 degrees for 20 to 25 minutes.

Pair with Le Grand Courtâge Brut Rosé

Source: stylingmyeveryday.com

Cranberry Bundt Cake Ingredients

1½ cups (3 sticks/336 g) unsalted butter, at room temperature, plus more for the pan
2 cups (400 g) granulated sugar
1 Tbsp grated orange zest
5 large eggs, at room temperature
2 tsp pure vanilla extract
1 hearty dash of bitters
2 cups (280 g) all-purpose flour or (310 g) gluten-free flour, plus more for the pan
1 cup (120 g) almond flour
¼ tsp baking soda
¾ tsp fine sea salt
¼ cup (60 ml) fresh squeezed orange juice
1 Tbsp fresh lemon juice
¼ cup (60 ml) half-and-half
2 heaping cups (200 g) cranberries or (280 g) wild blueberries, fresh or frozen

Vanilla Glaze (optional)

1½ cups (180 g) confectioners’ sugar
2 to 4 Tbsp half-and-half
Seeds of 1 vanilla bean, scraped, or ¼ tsp vanilla bean paste
Pinch of fine sea salt

TO MAKE THE CAKE: Preheat the oven to 350°F (180°C). Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup (25-cm, 2.9-L) nonstick Bundt pan.

Beat together the butter, granulated sugar, and zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the bottom and sides of the bowl, add the vanilla and bitters, and stir to combine.

In a separate bowl, stir together the flour, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juices and half-and-half, and beat on low to combine, scraping the bowl after each addition. Stir in the cranberries.

Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack to cool for 20 minutes. Remove from the pan, and let cool completely on the rack.

TO MAKE THE GLAZE: Whisk together the confectioners’ sugar, half-and-half, vanilla seeds, and salt to make a slightly runny glaze. Set the cake on a wire rack on parchment paper and drizzle the glaze over it. Let it set slightly before slicing and serving.

Get ahead!

This Cranberry Bundt Cake can be made ahead in two stages: Make the batter, then store it in an airtight container in the refrigerator for up to 2 days. Or bake the cake and let it cool com­pletely on a metal rack, then freeze, well wrapped, for up to 2 weeks, adding the glaze after thawing it.

Good to know

Be sure to butter and flour your Bundt pan really well—those cran­berries burst and want to stick if they hit the pan. Use an angel food cake pan for a cleaner, modern look. And get all Jackson Pollock if you want—this is awesome with raspberries, blueberries, or a mix of berries, splattered and streaked ever so slightly.

Bitters for your Cranberry Bundt Cake

As the name suggests, bitters are a blend of herbs, barks, roots, and fruits (like orange peel) that lends a pleasantly bitter depth to cocktails and, as in this case, baked goods! If you don’t have bitters at home, make your tablespoon of orange zest a heaping one for a citrus surprise.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission from Chronicle Books, 2019

Pairs the best with Le Grand Courtâge Brut Rosé

1-½ oz Gin
1 oz Elderflower Liqueur or Simple Syrup
½ oz Aperol
1 oz Grapefruit Juice
3-4 oz Le Grand Courtâge Brut Rosé

Add gin, elderflower liqueur, or simple syrup, Aperol, and grapefruit juice to a cocktail shaker with ice, and shake until chilled.

Strain the mixture into a flute. Top with Le Grand Courtâge Brut Rosé.

Image source: Chowhound.com