Wedding Vocabulary Part 1

Are you struggling with what some of the wedding words you’re reading in bridal magazines mean ? well here is a list that we put together that will help ! Beautiful Former Bride Sarah to the right.

1.            Hors
d’oeuvres- small appetizers that can be served hot or cold
2.            Pintuck-
tuck or fold or pleat that is sewn in place
3.            Crushed
linens- linens that are not pressed but are relaxed looks like it has a lot of
folds and creases
4.            Demi-glace-
rich brown sauce in French cuisine, can be used alone or as a base
5.            Satin-
smooth glossy fabric that is typically made of silk
6.            Chavari
Chairs- light but elegant chair design by Giuseppi Descalzi in Italy. Can be
made of many different materials and many different colors.
7.            Organza-
thin stiff transparent fabric made of silk or yarn
8.            Fingertip
Veil- a tier of veiling that is approx. 29”-42” inches in length. Will reach to
9.            Biedermeier-
tightly wound cluster of flowers arranged in connecting circles and each circle
contains 1 type of color. Usually looks like a target
10.         Butler
Service- waiters pass hors d’oeuvres from trays.
11.         Ganache-
sweet rich chocolate icing/filling made of heavy cream and dark semi-sweet
chocolate. It is denser than mousse but not more than fudge.
12.         Nosegay-
small bouquet of flowers also known as poesy. Usually dome shaped
13.         Tussy
Mussy- alt. to be carried by the flower girl. Small bouquet of flowers in a
metal vase with a handle. Can also have a stand so that it can act as a
centerpiece in the reception
14.         Peplum-
short overskirt or ruffle attached at the waistline of a dress, jacket, or
blouse. Accentuates the curves and makes a smaller waistline
15.         Cornelli-
form of piping that creates a 3 dimensional pattern of lace and squiggles
16.         Dragees-
decorative silver coated balls of sugar
17.         Marzipan-
hardened almond paste and sugar, makes realistic cake toppers
18.         Corkage
Fee- caterers charge this to open bottles at receptions for those who bring
their own alcohol. Usually from $5-$10.
19.         Crudités-
appetizer of raw vegetables sliced and served with dip
20.         Prelude-
quiet gentle background music as guests arrive
21.         Interlude-
song played during the lighting of the candle ect..
22.         Processional-
bridal party walks down the aisle, and the bride usually has a separate song
23.         Recessional-
upbeat music celebrating the nuptials as the Bride and Groom exit the ceremony
24.         Postlude-
music that is played until all guests have left the ceremony area
25.         Off the
Rack- dresses that can be purchased right after you try them on, no
alterations, usually much cheaper
26.         Open
Stock- sale of china and dinnerware, guests can purchase these components
separately or individually
27.         Place
Setting- china patterns are in 5 pieces, Dinner plate, salad/dessert plate,
bread and butter plate, cup, and saucer.
28.         Completer
Set- items not included in the place setting but can be coordinated. Salt and
pepper shaker, platters, servers, ect.
29.         Jack and
Jill- shower for bride and groom where both male and female guests are invited.
Usually a cocktail party, club, picnic, or barbq.
30.         Trousseau-
old fashioned term for new linens, lingerie, and clothing for the bride in
honor of the upcoming nuptials
31.         Cascade-
blossoms are woven into a waterfall effect and it flows below the waist
32.         Chuppa-
temp. structure of 4 poles w/ canopy covering them, can be decorated with
flowers or linens. Is the centerpiece for Jewish weddings
33.         English
Garden Arrangement- fluffy and full with lots of color. Traditional but not
romantic look
34.         Freeze
Dried Petals- retain the color and texture of the petals for guest to throw
after ceremony
35.         Pomander-
round ball of flowers suspended from a ribbon handle. Use as alt to bouquet or
36.         Beveled
Edge- slanted edge usually on heavy cardstock or inside embossed panels
37.         Cotton
Rag- rich and creamy paper made from cotton fibers. Top quality invitations
38.         Debossed-
like embossing but images are depressed than raised
39.         Dekle
Edge- rough uneven edges on paper to give the “old world” look. Unfinished
40.         Die Cut-
precision cut to create windows to text or images, lasers are now used
41.         Dingbat-
decorative motif on stationary, is a topographical term to personalize them
(birds, trees, flowers…ect)
42.         Color-processed
Color- produces ultra-saturated colors very striking especially for outdoors
43.         Hand
tinted- vintage technique where color is applied to black and white photos
44.         Dais-
raised platform for head table
45.         Gobos-
lighting technique. Die cut stencil is loaded into a projector and casts image
onto ground/ wall
46.         Pin
Spotting- narrow field of light used to pick out and highlight an item, will
draw attention to special elements
47.         Swaging-
2 tablecloths are layer and top one is extremely gathered and draped in soft
48.         Sweetheart
Table- small, romantic 2 person table for bride and groom
49.         Damask-
a pattern with raised patterns woven into it
50.         Dowry- a
gift or endowment the woman brings to her husband in marriage