What a beautiful picture taken by Paul F. Gero at a December wedding at Wiens Family Cellars. Jeremy and Michelle’s chupah was so elegant at the intimate ceremony in the barrel room. Jeremy’s groom cake by Cakes to Celebrate was quite impressive as well. What a great way to end the year…
Photography by Paul F. Gero
The Event Pavilion was absolutely beautiful for this wedding in December. The special touches like square tables, chivari chars, fabric overlays and lounge furniture made for a very classy yet cozy atmosphere.
The photos are from the florist for the event, Monica Wyman of RSVP Events.
Photo courtesy of RSVP Events
Photo courtesy of RSVP Events
How did you meet?
Scott and I met on a camping trip through mutual friends while we were in college in Washington 7 years ago.
How did the proposal happen?
This past March we went on a trip to Cabo San Lucas. Scott sailed from Newport to Cabo along with his cousin and his wife and I met them down there. Our last day was very special, we had a couples massage, dinner, and then watched the hotel show together. Later that evening around 10, Scott asked me to go on a walk on the beach with him. I thought nothing of it because that is a typical thing for us to do. We were walking along the beach with the waves crashing and the city lights shimmering. There was a full moon with the reflection on the ocean. Holding hands and talking Scott said that he loved me and of course I said it back. He then proceeded to bend down on one knee and tell me that he loved me so much that he wanted to marry me. I was shocked!!! I said YES with enthusiasm and then couldn’t stop jumping up and down. He had a ring box that had a light built in so that I could see the ring in the dark. We stayed down on the beach and walked a little more. When we were walking back to the hotel fireworks started to go off. It was a perfect proposal.
What made you choose Wiens?
Wiens was the first venue that we looked at and we knew right away that it was the place for us. We liked the elegance yet simplicity of the winery and loved the gorgeous barrel room. We viewed several other places but we knew from the beginning that Wiens was the perfect fit for us. Jamie made us feel welcome right away and was always so helpful.
Wedding Date: March 31, 2010
What made your wedding unique?
Our wedding was unique because of all of the people involved in it. Our photographer was a friend of the grooms from high school. Liz, one of the bridesmaids is a talented graphic designer and helped with the programs and coasters as well as the envelope address bands for our invitations. The pastor was the brides high school religion teacher. All of these people helped make our day so special and unique to us and have known us both during different parts of our lives.
What was your favorite part of the day?
Once the ceremony was complete and we were husband and wife we could sit back, relax and enjoy the evening and life ahead of us.
Menu
Appetizers:
Venissimo Artisanal Cheeses, Artichoke-Black Olive Tapenade, Local Organic Fruits
La Milpa Organic Veggies, Butter Lettuce, Pita & Persian Pickles with 22-spiced Hummus
Salad:
Locally-Grown Greens, Manchego Cheese, Fried Shallot, Poached Pear Champagne Dressing
Intermezzo:
Seasonal Sorbet
Entrees: (Split Plate)
Free Range Honey-Almond glazed Chicken Breast with Madeira-Tarragon Reduction
Gourmet Mac Truffled Twelve Cheese Pasta, English Peas with Bread & Cie Crostini
Vendors
Florist: Magnolia – 760.613.2355
DJ: Steve Tanner – 760.612-2917
Photography: Eric Miguel – 323.919.3999
Cake: Jodee’s – 951.699.2399
Officiant: Jerry Kopitzke – 909.731.7090
Music: Angelica Strings – 619.725.0955
How did you meet?
We met March 2007 while stationed in Hawaii and were friends for the first two years. We would just catch up whenever we saw each other and hang out on duty. I even stopped into Nick’s second job at Jamba Juice after dance classes. Then one time when Nick had duty at the barracks, I stayed up until 1am with him to help pass the time. We joked around and looked at magazines. The next day, we finally exchanged numbers and started dating from there (June 2009). We have been inseparable from thereon and even changed duty stations to California together in February 2010.
How did the proposal happen?
While on winter vacation to Florida in December 2009, we went to Disney World with some family and friends. We were at Animal Kingdom and it rained most of the day. Since Animal Kingdom closed before Magic Kingdom, we all decided to switch parks and ride the Tea Cups before the end of the day. After riding the Tea Cups everyone walked towards Cinderella’s Castle and Nick got down on one knee. In front of our family, friends, and whoever was lucky enough to be in the area at the time, he proposed.
What made you choose Wiens?
We visited Wien’s in December 2009 on our way to Florida and completely fell in love. The setting was perfect and the wine was absolutely wonderful. We even became wine club members. The staff was very nice and helpful from day one! We were so lucky to have coordinators that truly cared about what we wanted on our special day.
What made your wedding unique?
Nick: My wedding was unique because I married the woman of my dreams. Also, all of the men in the wedding party, some family members, Michele and the flower girl all rocked Chuck Taylor’s.
Michele: We tried our hardest to keep our wedding ‘us’. We wanted everything to be simple and family oriented. Speaking of family, ours came from Washington, Michigan, Oklahoma, Florida, Nebraska, Hawaii and areas of California. We are grateful and blessed to have such a caring family.
Who designed your dress?
I don’t know who designed my dress, lol…however it was the first one I tried on. It was strapless and form fitting with a tulip bottom.
What was your favorite part of the day?
Nick: My favorite part was watching Michele walking down the aisle. Also, our grand entrance to ‘Now That We Found Love’ by Heavy D & The Boyz.
Michele: My favorite part was that everything went so smoothly and that I didn’t have to worry about much. I’m glad that I wasn’t stressed out throughout the day and was able to enjoy it. But the absolute best part of the day was Nick…He’s wonderful and I’m thankful our paths crossed!!
Wedding Date: June 6, 2010
Ceremony: Vineyard Ampitheater
Cocktail Hour: Wiens Barrel Room
Reception: Event Pavilion
Menu:
- Locally Grown Greens, Manchego Cheese, Fried Shallot, Poached Pear Chapagne Dressing
- Pecan Wood Smoked Brandt Beef Tri Tip with roasted Garlic Red Pepper Sofrito
- Wild River Slightly Smoked Oregon Coho Salmon with Blackberry Wild Sage Sauce
Wine Selections:
2009 Pinot Gris
2008 Solace
2007 Syrah
2008 Domestique
2007 Tempranillo-Petite Sirah
Vendors:
Photography: Theresa Minnette
DJ: “Average Joe” Comstock
Florist: Military Florist
Cake: St. Tropez
Officiant: Patricia Coleman
