Easter Dinner is around the corner and it’s time to start planning! Whether family is in town or you’re traveling to them, we’ve got you covered with the perfect Easter Weekend Wine Pairings. You can also start ordering your Easter Hams and Lambs this week, call our meat department: 231-946-3300 ext 10
Don’t forget their Easter Baskets! A bottle of wine, a bar of fine chocolate, and some artisan cheese will make them believe in the Easter Bunny all over again.
Rosés make excellent wine pairings for Spring and Easter dishes. French style Rosés range from dry with soft fruit to dry with vibrant, crisp acidity; perfect for fattier dishes like Lamb. US and Italian Rosés, much like French, are built for food. Blends like Grenache and Syrah do well with fatty meat dishes, giving the grape tannins and acidity something to bite into while providing a fruity lightness that a heavier red tends to lack. Rosés provide backbone, compliment many types of foods, and share the benefits of drinking light whites. They’re easy drinkers, especially when gathering with friends and family who may have different tastes in wines. Looking for something a little more festive? Try a Bubbly Rosé, the same great drinkability of a Rosé with the fun spritz of a Sparkling Wine.
With over 30 Rosés to choose from, the question isn’t which one…it’s how many?!
Pinot Noir is one of the best “every foods” kind of wines. Lighter in body and tannins than most Cabernet Sauvignons, Pinot Noirs can range from earthy and light to fruity and dense. The herbal components of a New Zealand or Burgundy Pinot Noir pair well with roast Lamb, while the fruit driven characteristics of a west coast Pinot provide a great counterpoint to ham based dishes.
When choosing a Pinot Noir for your dinner, look at your dish – is it heavy and fatty, more lean and delicate in flavor, or perhaps even a touch spicy? California Pinot Noirs tend to have richer flavors: dark fruit, tobacco, and cola – they’ll overwhelm a more delicately flavored dish but will hold up well against a heavier or spicier dish. Oregon Pinot Noirs and Burgundies tend to be a little lighter in the body, relying more on bright fruit flavors, having a leaner mouthfeel, and are very terroir driven. They pair well with fresh, rustic cheeses, pork-based dishes (think bacon appetizers and ham main-courses!), and a wide variety of seafood.