Wiles, Wright married
Carie Lee Wiles and James Nelson Wright were married May 18, 2013 on their farm in Orlinda, Tenn., with Bro Buddy Crabtree of Russellville officiating. The beautiful country scenery that evening made a perfect backdrop for their nuptials.
The bride is the daughter of Jerry & Debi Wiles of Bowling Green. The groom is the son of Nelson & Jama Wright of Cross Plains, Tenn.
Presented for marriage by her father, the bride was a vision in her striking custom made white gown. The Lazaro inspired gown was adorned in rich embroidery detail with hand beaded bodice, a curved neckline, and a ruffled tiered A-Line skirt. Her beautiful veil of tulle was trimmed in matching soft lace and beads. Miss Wiles carried a bouquet of all white, filled with hydrangeas, lilies, and roses. It was wrapped with matching tulle, and tied together with a large pearl bow broche.
The bride chose Jessie Wiggins as her maid of honor and sister in law, Brenna Wiles as her Matron of Honor. Attending as bridesmaids were Ashley Holloway, Anna Wilkins, Hannah Fowler, Tiffany Grey and Chelsea Fuqua. The bridesmaids wore different shades of cream, champagne and tan ruffled RYU dresses, each tying in perfectly together as a charming chic ensemble. Miss Gracey Fuqua, and nephew of the bride, Cole Wiles, were the perfect pair walking hand in hand down the white rose adorned aisle. Gracey wore a custom made white tulle dress with a matching feather headband. Cole wore a matching seersucker jacket and short ensemble, topped with white knee socks and a pale pink bow tie.
The groom’s best man was Nelson Wright. The attending groomsmen were Rusty Fuqua, Josh Bush, Ernie Smith, Joey Phillips, Trent McCormack and Brandon Tate. The groom and his attendants wore a tan and white seersucker 3 piece suit. The light weight suit was topped with a crisp white shirt and lovely pale pink silk tie. The ushers were John Wilks, Brad Wilks, Paul Wilson and Caleb Fuqua.
The guests were entertained under the stars in white tents filled with vintage lights beside the ceremony. The tables were adorned with floor length white table clothes. They were topped with burlap and clusters of various size mason jars and cream candles. The buffet reception was filled with Diane Thurmond’s catering. It including a biscuit bar with county ham, pork, and chocolate and white gravy. Spinach dip, meatballs, deviled eggs, and assorted fruits and vegetables could be found. The five tier white wedding cake, created by Sugarbakers, was topped with light cream woven embellishments. It was the perfect cake to top off the tan and white chic theme for the evening.
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