October Is the New June Reports The Knot: Tips on How to Infuse Fall & Winter Into Wedding Fashion, Food, Decor, & Favors

Market Wire, September, 2004

Golden leaves instead of pink petals aflutter on the path to the altar? Irish coffee and hot toddies instead of mint juleps and fruity martinis? Contrary to popular belief, high wedding season is no longer limited to the spring and summer months! While 20% of brides and grooms opt for May and June, according to The Knot (www.theknot.com), the nation's leading wedding resource, just as many couples are cozying up to September and October wedding celebrations.

"Fall is an incredibly romantic season to tie the knot -- for every couple that envisions a seascape as the perfect June backdrop comes a couple who'd prefer the romance provided by the majesty of fall foliage and sipping mulled cider by the fireplace," says Carley Roney, editor in chief of The Knot. "Autumn is favored in many parts of the country, not only because of its vivid color palette but also because of its consistently comfortable weather and less competition for the top reception sites and wedding pros."

In THE KNOT Magazine's Fall 2004/Winter 2005 issue, Roney and her team of editors encourage brides and grooms to take a cue from the season and create an eye-catching, festive atmosphere for a fall or winter wedding:

TIP 1: THE DRESS

WARM UP WITH COLOR & RICH FABRICS

Showing her richest textures and colors, Mother Nature is at her boldest in the fall -- and you should be too! Think rich-hued sashes in chocolate brown or goldspun satin complementing a vintage-inspired, romantic lace dress like one of many in Monique Lhuillier's fall collection. Or forgo crisp white for a warmer shade like ivory, champagne, or toffee as seen in Carolina Herrera's latest styles. For an added touch of opulence, look to designs from Reem Acra and Amsale, which incorporate intricate embroidery and delicate details like beading and rosettes. Beat the winter chill with chic accessories, such as a plush fur stole or wrap.

TIP 2: THE INVITATIONS

SET THE SCENE WITH A SEASONAL INVITE

Whether your wedding will be organically natural or warmly elegant, the invitation is the first hint your guests will receive about the style of your special affair. For nuptials inspired by the outdoors, imprint autumnal icons (a falling leaf, an acorn, or a sunflower) on jewel-tone cardstock -- cinnamon red, burnt tangerine, or deep plum -- and announce details with gold, hand-scripted ink. Or couple a deep chocolate brown with a complementary pastel like bright pink, celadon, or light blue. Organic materials can also emphasize the season: Choose handmade papers accented with pressed leaved and flowers, or simply tie tiny stems of wheat or raffia around the card for an extra-special touch.

TIP 3: THE FLOWERS & DÉCOR

LET RADIANCE BLOOM IN SPITE OF CHILLY WEATHER

For fall, get a little rustic with fresh-picked blossoms in harvest hues -- golden sunflowers, Tuscan roses, plum dahlias, orange calla lilies, even wild flowers -- and incorporate fall leaves and berries into bouquets and decorative elements like wreaths or garlands. For winter, opt for flowers in deep, royal shades like Black Magic roses, wine-color calla lilies, and burgundy berries, or get creative by carrying a bouquet made entirely of white winterberries. For tables, go beyond the ordinary: Gather branches flaunting fall foliage or wintry white birch in tall vases for centerpieces, warm up tables with rich velvet runners, and use organic elements for place cards (tiny pumpkins for fall, sugar cookies for winter).

TIP 4: THE CUISINE

TREAT GUESTS TO A SUMPTUOUS FEAST

Fall and winter flavors are savory, rich, and warm. Kick off the festive dining with pumpkin ravioli in a sage brown butter, salad of Maytag bleu cheese and Granny Smith apples, or a reinvention of chicken pot pies using puffed pastry and duck. Supplement these first courses with savory roast beef, baby lamp chops, or grilled Cornish hens served with butternut squash puree. For the grand finale, present a wedding cake filled with rich chocolate hazelnut or cake soaked in Grand Marnier and iced in chocolate ganache. Traditionalists might go with an apple-cinnamon cake iced in white buttercream and accented with autumnal flourishes like marzipan mini apples or fall leaves. Or skip the cake altogether and serve individual apple tarte tatin with vanilla ice cream to each guest. Wind up the evening by setting up a port and artisanal cheese station or gourmet coffee bar.

TIP 5: THE FAVORS

"LEAF" GUESTS A LASTING IMPRESSION

A wedding favor not only provides a way to show your appreciation to friends and family -- it doubles as a final touch of personality (an exclamation point, if you will) on your wedding day. Use the fall season as a cue: Give guests tiny baskets of apples or vellum boxes filled with chocolate leaves and a special note that says, "A Sweet Treat." For winter, send each guest home with a ceramic mug and a bag of gourmet hot cocoa or cinnamon tea, personalized with a special note that says, "Our Warmest Thanks."

To interview Carley Roney or a member of The Knot Editorial Team, obtain high-resolution images, or speak with real brides in your area, please contact The Knot press office at pr@theknot.com.