Wednesday, March 31, 2010

Easter Wines

This coming weekend is one of the "big 2" holidays for Christians. It's also one of the holidays where most other folks who are on-the-fence about it dust off their finest duds, comb the kid's hair, and drag themselves to church. Regardless of bunnies, chocolate, and Easter Egg hunts, the holiday still holds great religious significance, and many people get together for a feast on Sunday. We will be hosting a get together of about a dozen people in our home, and since it is our home, wine will be served.

This begs the question: What wine is appropriate to serve on Easter?

I tend to think of Easter wines much in the line of Christmas wines, since many of the same foods are being served. Most people have either a ham or a roast, as well as various potato or green bean inspired sides. That being said, I would suggest a combination of: Bubbly, Chardonnay, Riesling, Pinot Noir, and Cabernet. If you have enough people to bring all of these, it will make things pretty easy and user friendly.

Bubbly, whether it's Champagne, Cava, Prosecco, or from New Mexico will go great with most of the foods. It's also a great way to start a celebration (plus, if you are eating before noon- just throw some orange juice in there, and BAM- a drink that's perfectly acceptable in the morning!). Look for Gruet, Feuillatte, Codorniu, etc.

I say Chardonnay because most people can find one that they like- don't go too crazy on the oak, just find a nice middle of the road one from Central California or Chablis, and you will be doing fine. Good choices are Leese Fitch, Ramey, Crios, or any of dozens of others.

Riesling, especially one that has a touch of fruity notes or sweetness to it, is usually a crowd pleaser- plus it goes fine with that disgusting sweet potato salad with marshmallows on top. Try Monchhof, Richter, Rudi Wiest, or Von Hovel.

Pinot Noir is my choice for ham. It is usually lighter bodied, and has an elegance to it. Be careful when shopping, as these have gotten expensive. Check out Saintsbury, Loring, or just about anything from Burgundy.

Cabernet it my choice for roast. It is generally bigger, bolder, and can stand up to the flavors presented in the heaviest dish, even if horseradish is in the sauce. This is an area where a lot of wineries have been dropping their prices, so it's easy to find deals out there right now. Some favorites are Snowden, Larkmead, Conn Valley, and Carter.

Whatever you choose, just relax, have fun, and save me one of those Cadbury eggs.


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