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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.<\/p>\n
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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\u2019s fruitiness is also a great complement to ham.<\/p>\n
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.<\/p>\n
What better way to celebrate Easter and the coming of spring than with a savory roast chicken and a glass of ros\u00e9 from Provence in France? These wines are usually made from a blend of local grapes and lend a subtle, refreshing counterpoint to the chicken.<\/p>\n
Shrimp have a subtle flavor that shouldn\u2019t 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.<\/p>\n
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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.<\/p>\n
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 \u201cgreen\u201d character as well – something like green peppers or fresh cut grass. That aspect makes it good for green beans or asparagus.<\/p>\n
Albari\u00f1o 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.<\/p>\n
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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.<\/p>\n
The creamy butteriness of potato salad pairs perfectly with an oaked Chardonnay from California. Some Chardonnay undergoes a process called “malolactic fermentation,”\u00a0which converts the fruity malic acid into lactic acid. That\u2019s why Chardonnay is often described as “buttery,”\u00a0and why it would pair nicely with potato salad.<\/p>\n
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.<\/p>\n
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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 […]<\/p>\n","protected":false},"author":14,"featured_media":1928,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[345],"tags":[217,216,157,210,118,212,45,215,214,88,21,213,141,153,211,54,113],"class_list":["post-499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pairings","tag-albarino","tag-beaujolais","tag-chardonnay","tag-easter","tag-holiday","tag-malbec","tag-pairings","tag-pinot-grigio","tag-pinot-gris","tag-pinot-noir","tag-prosecco","tag-provence-rose","tag-sauternes","tag-sauvignon-blanc","tag-spring","tag-wine-and-food-pairing","tag-wine-recommendations"],"_links":{"self":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/comments?post=499"}],"version-history":[{"count":2,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/499\/revisions"}],"predecessor-version":[{"id":1929,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/posts\/499\/revisions\/1929"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media\/1928"}],"wp:attachment":[{"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/media?parent=499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/categories?post=499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wtso.com\/blog\/wp-json\/wp\/v2\/tags?post=499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}