Easter is a time of reflection and renewal, warmer weather, spring flowers and time spent with family and friends. So how do you pair your Easter meal with wines that will allow both food and wine to shine? We gave you some ideas last year, here are a few more! Tuck this tip under your Easter bonnet…whites for hams, reds for lambs.
Try a slightly sweet German Riesling with any type of ham topped with a brown sugar glaze. Germany is the world capital of Riesling, and a German Riesling paired with a salty, slightly sweet ham can be one of those rare matches where all the stars align upon grateful taste buds.
Along with Germany, Idaho, Washington, Alsace (France), and Australia are also making great Rieslings. You could also go with a Gewurztraminer from Alsace. If you prefer red wine, try a lighter kind, like Beaujolais or an earthy Oregon Pinot Noir.
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Cabernet Sauvignon is often too tannic and powerful, bowling over lighter dishes. So if your Easter dinner means steak or lamb, go ahead and reach for it--one sip, and you'll remember why Cab is considered the king of wines. With these recipes, lamb meets up with rosemary, a very red wine-friendly herb.
Chardonnay and sparkling wines go great with eggs. Try a less oaky style of chardonnay with these recipes or go festive with some bubbly. Happy Easter and happy noshing!
