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The Wines of Easter

Foolproof wine pairings for your Easter dinner table.

 

Although Easter is celebrated (or not) by many, many people in a variety of ways, one fact remains – that there will be a lot of people gathering together with family and friends on Easter Sunday to share a meal. It’s also certain to be a special meal, too – much like Thanksgiving, only warmer outside. Oh, wait, maybe not this year, ha! But, you get the idea.

Below I’ve compiled a small list of foolproof wine pairings for your Easter dinner table. Well, it’s not really a list, and is by no means complete, but I hope that you’ll bookmark this blog entry and come back to it after Easter! We all would like to hear what you paired with what, what worked, and perhaps what didn’t work!

SO, here we go with my personal picks!

Rah, Rah – Riesling!! One of the most food friendly wines out there, and no longer just a darling of Germany! California turns out some really nice offerings under $20, so feel free to experiment. The acidity and general floral & pear aromas and tastes of a good off-dry Riesling make this a foolproof choice for an Easter ham dinner, especially if you’re going to spike it with pineapple (the ham, not the wine, lol).

Serving turkey this Easter? Hey, it’s not unheard of – marry it with a Pinot Noir. The fruit & pepper balance and generally mild tannins in this wine enable it to work great with lean meats like turkey. Prefer white? Turkey goes both ways! Excellent choice would be that same Riesling or a Gewürztraminer. Don’t let that name scare you – this fruity, spicy wine makes a fab holiday bird pairing.

Are you cooking like my Dad is for Easter and serving a big ol’ beef roast? Mmmm…mashed potatoes, gravy, sautéed carrots…and a nice Malbec! Malbec is one of the signature grapes of Argentina, a country also known for its beef production. Malbec and beef just naturally go together! It’s those tannins in the red wine (that dry-ish mouth feel you get) that make it work so well with fatty foods. The fat mellows the tannins, bringing out the fruit in the wine.

And remember, when in doubt, serve sparkling wine. It goes with pretty much everything!

Everyone have a Blessed Easter, and on Monday – let’s meet back here and talk wine! Cheers!

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Serious Wining April 01, 2013 at 04:48 PM
Hi Stonewall - thanks so much for commenting! I tried the Yellow Tail Unoaked Chardonnay not too long ago, and I wasn't a big fan of that one, either - but I did find it worked really well for cooking! I find I enjoy their reds better than their whites. I'm off to google "Saracosa Toscano" however! :)
Serious Wining April 01, 2013 at 04:52 PM
Hey Walt! Thanks so much for chiming in! Did all three go well with the lamb? I've not heard of those Cabs before, I'm always eager to try new wines! Will have to see if I can find them locally before ordering from wine.com, lol.
JR April 01, 2013 at 05:07 PM
I brought my homemade 2009 cabernet sauvignon/cabernet franc blend. There was baked ham, pasta with red sauce and sliced turkey. The 1.75 liter bottle emptied quickly. Good thing I also brought a 2011.
Serious Wining April 01, 2013 at 05:29 PM
Hey JR! Hope you had a great day, thanks so much for commenting! I think it's wonderful that folks make their own wine - if I only had the time and/or talent, sigh. Until then, I'll happily support those who do! So the blend went well with the ham? I can see it going well with the pasta and the turkey...always leery about pairing such full reds with ham, though. Please elaborate!
Walt April 01, 2013 at 06:45 PM
Try the Smith and Hook, you can almost chew it

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