The sky over Sandown was a soft, flat grey on July 18, 2026 — the kind of overcast July Saturday that makes some couples check the radar every ten minutes. Jaclyn Tinnirella and Brian Cole did not appear to give it a single thought.
They had a jar of peanut butter and a jar of jelly waiting up at the gazebo. They had a tower of whoopie pies for later, and a glass of milk set aside with the groom’s name on it. They had 149 people who love them and eight friends on each side ready to stand up with them. Whatever the weather decided to do, this was going to be their kind of day — unpretentious, a little funny, deeply theirs. And as it turned out, the grey sky did them a favor: it made the green of the vineyard glow and gave Jaclyn’s veil the softest light you could ask for.
Before the Ceremony
The morning was slow and happy in the wedding suite — a fruit platter, wraps, a mimosa bar, the good kind of waiting. Down the hall the groom’s suite had its own spread and a bucket stocked exactly to Brian’s taste: Athletic Brewing’s craft non-alcoholic hazy IPA, ready and waiting. It is the kind of request we love getting. No detail is too small or too specific for us to make happen — if there is a way to make a couple feel completely at home on their own day, we will find it.
Before things began, Jaclyn shared a first look with her father, and then the two of them slipped out into the vineyard for a few minutes alone. That long lace veil trailing down the rows, the grey light, the quiet — some of the best frames of the whole day came out of that stretch.
The Ceremony: Two Jars, One Union
Here is the part people are still talking about.
At the gazebo, with the vineyard behind them and family friend Shawn officiating, Jaclyn and Brian skipped the sand and the candles for something a little more them: a peanut butter and jelly ritual. Two jars, two knives, one sandwich — peanut butter from one of them, jelly from the other, two things that are good enough on their own and unbeatable together. It got the laugh it deserved and then, somewhere in the middle of it, quietly got everyone a little teary. That is a hard trick to pull off, and it fit them exactly.
Jaclyn’s grandmother Phyllis walked in the processional, with grandparents from both families in the front rows — three generations in on the moment.
The Wedding Party
Sixteen strong — eight bridesmaids in mauve, eight groomsmen — plus a flower girl and a ring bearer. They gathered out on the lawn with the wine barrels and the venue rising behind them, grey sky and all, and it did not matter one bit.
Cocktail Hour on the Patio
Zorvino’s patio cocktail hour runs May through October, and even under cloud cover it is one of the best hours of the day — vines on one side, fire pits going, a glass in everyone’s hand.
Jaclyn and Brian booked our Reserva Wedding Package, which is built to feel generous from the first bite. Where a simpler package puts out one grazing display, Reserva lays out two — the Formaggi e Frutta and the full Tuscan Display — and moves up to four passed hors d’oeuvres: honey-ricotta crostini, arancini, meatballs, and scallops wrapped in bacon. It carries a champagne toast, a plated salad, a full dinner, a custom cake with coffee and tea, and an included late-night snack, with room to upgrade the bar — which the couple did, extending open beer and wine across the whole reception, that craft non-alcoholic IPA included.
The Details
Inside, Britton Design set low arrangements on wood slabs down tables dressed with rose gold chargers and candlelight, and sheer drapery framed the dance floor. The couple’s monogram glowed on the brick fireplace — Mr. & Mrs. Cole — above a mantel lined with candles and greenery. Their favors were monogrammed glasses, and a memory table near the entrance held five photographs of the people and moments that got them here.
There was also, tucked by the dance floor, a basket of foam glow sticks. You do not put those out unless you intend to use the floor properly.
Dinner
Dinner opened with a Caesar salad, then filet mignon with herb butter — Jaclyn’s pick — or panko-crusted baked haddock in lemon butter, which was Brian’s. Butternut squash ravioli went to the vegetarian guests, and the kitchen quietly tracked a long roster of allergies across the room by name and table, which is the sort of care nobody sees and everybody feels.
Later, a flatbread pizza station came out — BBQ chicken, meat lovers, margherita, and vegetarian — because a full dance floor gets hungry.
The Cake — and the Whoopie Pies
Chickadee Hill Cakes made the wedding cake, served with a coffee and tea buffet. But the dessert that told you who this couple is stood right beside it: a whoopie pie tower, topper and all.
First Dance & the Rest of the Night
Dan Sky Music Entertainment ran the reception, and Jaclyn and Brian had their first dance in front of the glowing fireplace and their name in light on the brick. Three speeches, parent dances, a group photo, and then the floor filled and stayed that way — glow sticks and all.
The Dream Vendor Team
| Role | Vendor |
|---|---|
| Photography | APM A Photographic Memory |
| Content Creator | Kristen Gomez Content Creation |
| Florals | Britton Design |
| Wedding Cake & Desserts | Chickadee Hill Cakes |
| DJ | Dan Sky Music Entertainment |
| Photo Booth | Party Supplies |
| Venue | Zorvino Vineyards, Sandown, NH |
| Accommodations | Holiday Inn, Salem NH |
| Transportation | Manchester Transit |
Congratulations, Jaclyn & Brian!
To the couple who sealed it with peanut butter and jelly, raised a glass of milk to a whoopie pie, and danced under their own name in the glow of the fireplace — a grey sky never stood a chance against a day this warm. Thank you for letting Zorvino host exactly the wedding you wanted!
Learn About Weddings at Zorvino Vineyards
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Zorvino Vineyards | 226 Main Street, Sandown, NH 03873 | (603) 887-8463 zorvino.com/weddings | Instagram: @zorvinovineyards
