Spring is right around the corner! Easter is a big family gathering food feast! What wine goes best with those Easter brunch and dinner dishes? Let me offer a few suggestions for both meals and help get your planning off to a fabulous start!
Brunch has so many options to pair with wine. From simple eggs or fancy omelettes, bacon and sausage, waffles or pancakes, crab cakes, roasted meats, fresh fruits, salads, quiche, chilled shrimp or crab legs…the menu is endless! I tend to prefer pairing brunch foods with a chilled glass of sparkling wine- champagne, Cava, or Prosecco…”brut” style- helps refresh the palate- whether by itself or in a tempting “mimosa”. Sparkling wines compliment just about any food, so pop those bubbles and enjoy! These effervescent gems can be poured from brunch on through dinner, no problem. So the pairing is complete, right? Not even close!!! If you are a wine lover, but not too keen on bubbles, let me offer you some alternatives that will make you and your Easter guests quite happy at any meal .
Easter lunch/dinner is usually steeped in tradition when it comes to food. Roasted turkey, baked ham, roasted leg of lamb, beef tenderloin, and roasted pork loin come to mind when I think of the star of the meal. Every family has their favorite…mine is a garlic stuffed, roasted leg of lamb with fresh rosemary and a beautiful wine reduction sauce!
Here are some brunch/lunch/dinner wine options that you can find and order from my website: http://www.boissetwineliving.com/susiewhipple
These are my recommendations: Wattle Creek Sauvignon Blanc, Frenchie Betsy Ross White Blend, DeLoach Rosé of Pinot Noir, JCB No 12 Pinot Noir, Buena Vista Private Reserve Pinot Noir (Lunch, turkey, pork), Raymond Forgotten Vines Zinfandel, (baked ham),Wattle Creek Cabernet-Shiraz (beef tenderloin, grilled ham), Buena Vista Late Harvest Viognier (fruit desserts, fruit tarts)