Wedding Trends for 2007

Have you ever wondered who dictates what is in and what is not for weddings year after year? More than that, who says what should be the trends for weddings as each season arrives? There is no single answer to that question but I do know that there are professionals who make it their mission to predict what will be the trend for weddings at specific periods of time. Take for example the people at The Ritz Carlton, Buckhead in Atlanta, Georgia. Thanks to years and years of experience, they have the skill and talent of foretelling what the trends for weddings are going to be.

Their prediction for this year goes along these lines:

Seating is non-classical
“Traditional rows of chairs are disappearing from many wedding ceremonies,” said Ms. Mullican. “The newest seating is either intimate and lounge-like, such as sofas and cocktail tables, or exudes high design with beautiful Japanese-styled rectangular benches covered in dupioni silk. The fabric has an elegant luster and is available in a variety of brilliant colors.”

A cocktail reception may be held in the same location immediately following the ceremony, since guests may move easily around the informal seating. “Fill the space with hundreds of glowing candles, and the ambiance of the room is extraordinary,” said Ms. Mullican.

The wine of the year: Rosé
The most popular varietal for spring and summer weddings in 2007 is a crisp, dry Rosé. “Don’t confuse this with sweet white zinfandel,” said Ms. Mullican. “There are some excellent, well-priced rosé wines produced in Provence and California, with great versatility for pairing with the lighter menus and seafood that are so appealing in the warmer months.”

Menus are souped up
Whether butler-passed in icy shot glasses and garnished like miniature cocktails at the reception; elegantly served steaming from antique samovars into delicate espresso cups and topped with savory foam; or poured tableside from ceramic vessels into earthenware bowls, soup is the newest comfort food albeit dressed up in finery. “Classically prepared or with an unexpected twist, soup is definitely one of the year’s hottest culinary trends,” said Ms. Mullican.

Desserts are fun and familiar
Dessert bars—carved from ice, dramatically lighted and unveiled late in the evening–brim with miniature cupcakes and crème brûlées in wonderful varieties of flavors; hand dipped chocolate covered “Oreo-styled” cookies; perfectly melted and toasted s’mores; richly-colored fresh berries and tiny sweet cones filled with passion fruit sorbet. “The trend for ‘finger food’ desserts is strong because guests stroll around the room and sample several desserts in a more informal manner,” said Ms. Mullican. “We recommend warm citrus scented Oshibori hand towels are within easy reach.”

Personalized turndown service
“More wedding guests ‘take the elevator home’ and treat themselves to an evening in the hotel,” said Ms. Mullican. “A special wish from the bridal couple placed in the guestroom is a wonderful, personalized touch.” A small card printed with a heartfelt message from the bridal couple, tied with a sprig of lavender, is the perfect touch on crisp white bed linens. Add homemade chocolate chip cookies and a pitcher of ice cold milk for a delightful way to say ‘thank you and sweet dreams’ to everyone sharing the couple’s special celebration that evening.

In short, they are saying that weddings this year are going to be far from traditional. The question is, are you going to go with the trend or not?