Here comes Peter Cottontail! Add a little “hop” to your step this Easter by pairing wines with your family’s meal. Follow our guide below of wines that go perfectly with these classic Easter foods.
Ham: Pinot Noir
Ham is the classic main dish for many families at Easter. It has a delicate flavor and texture that are great with the structure of Pinot Noir. The wine’s fruitiness is also a great complement to ham.
Another main dish common at Easter is lamb. The intensity, earthiness, and fattiness of lamb call for a wine with plenty of tannin and flavor intensity. Malbec from Argentina has the backbone and complexity to stand up to a rich lamb dish.
Roast Chicken: Provence Rosé
What better way to celebrate Easter and the coming of spring than with a savory roast chicken and a glass of rosé from Provence in France? These wines are usually made from a blend of local grapes and lend a subtle, refreshing counterpoint to the chicken.
Shrimp: Pinot Gris/Pinot Grigio
Shrimp have a subtle flavor that shouldn’t be covered up by a strong wine. The dry and refreshing Pinot Gris, known in Italy as Pinot Grigio, is known to pair well with seafood like shrimp.
Grilled salmon is a great way to make an impression on Easter guests. Beaujolais is an undervalued red wine with a light body and lots of flavor. It can be served slightly chilled and makes for a great pairing with Salmon.
Asparagus/Green Beans: Sauvignon Blanc
Asparagus and green beans have flavor that can be difficult to match with a wine. Try a Sauvignon Blanc which has a fresh, crisp, citrus flavor. Sauvignon Blanc is often described as having a “green” character as well – something like green peppers or fresh cut grass. That aspect makes it good for green beans or asparagus.
Roasted Carrots: Albariño
Albariño is a white wine from Spain that is aromatic and has a slight bitterness on the finish. Its clean, fresh style will work well with the subtle flavor of the carrots.
Deviled Eggs: Prosecco
Often served as an appetizer, deviled eggs would make a nice match for Prosecco, which is a sparkling Italian wine often served as an aperitif.
Potato Salad: Chardonnay
The creamy butteriness of potato salad pairs perfectly with an oaked Chardonnay from California. Some Chardonnay undergoes a process called “malolactic fermentation,” which converts the fruity malic acid into lactic acid. That’s why Chardonnay is often described as “buttery,” and why it would pair nicely with potato salad.
Carrot Cake: Sauternes
Sauternes is a rich, golden dessert wine from Bordeaux that has flavors of honey, apricot, and ginger. It is wonderful with a carrot cake at the end of your Easter meal.