Nancy Sabatini, guest blogger, is the Wine Director of Mainstreet Wine & Spirits in Countryside, Illinois. She holds a certificate from the Wine Spirits & Education Trust (WSET) Level 3, is a certified Italian Wine Specialist, and has graduated with honors from The French Wine School. Nancy has participated in wine lectures, taught trade seminars, written numerous articles, appeared on Chicago radio stations, and traveled extensively within the United States and top wine producing countries. These experiences have allowed Nancy to enhance her knowledge of wine so that she can help others understand and enjoy its complexities.
In Nancy’s post, I’ve included links to articles suggesting specific wines that will pair beautifully with your Easter fare. Enjoy!
“Easter is almost here and families will be gathering around the table to feast with friends and loved ones. If your family is anything like mine, the end of the Easter season is one of the happiest of times for a variety of reasons. (One that’s of the utmost importance is that we’re able to enjoy once more what we’d “given up” during the last forty days!)
The Easter meal should be a joyous occasion. What better way to enjoy good company and conversation than with a little wine at the table? However, these lively get-togethers often center around a complete, traditional meal, instead of different courses. A result of this format is that choosing the wine for pairing may be difficult. Which wine will bridge the gap between so many traditional (or not) dishes?
Easter Whites
I always like to welcome my guests with a glass of bubbly (to put a smile on their face!) and a few light appetizers. Of course, Champagne and sparkling wine pair well with so many foods – there are endless possibilities. Look for dry, light bubblies to match with light hors d’oeuvres. The combination of simple, not heavy foods with the high acidity in dry sparkling wines stimulates the palate. This pairing is the perfect way to begin any celebration.
It’s easy to find Rieslings that offer both good value and high quality. Consider a French Alsatian Riesling from the Trimbach family or a German dry Riesling from the Gunderloch Family that produces wine known for their mineral-laden, old world character and enjoyable acidity that flatters any food. A bright Finger Lakes, New York Riesling from Ravines Winery or an Oregon dry Riesling from Hyland Estates in McMinnville are delicious choices that are easy on the wallet. These Rieslings have alcohol levels between 11%-13% (indicating a wine that’s more dry than sweet). Sweet Rieslings usually have an alcohol content of 7.5%-9%.
Red Wines for Pairing
Don’t worry too much about pairing specific dishes to specific wines – our taste buds differ too widely from person to person to make the perfect match every time. Just keep it simple. Regardless of your personal preferences, it comes down to how the predominant tastes in your food (especially sweetness, acid, fat and salt) can change or enhance the taste of the wine.
Whether it’s a luscious leg of lamb on your table on Easter Sunday or a meat-free option, roast dinners tend to be quite high in salt. Salty food can be a great friend to wine; it can cause the wine to taste rich and less acidic, while softening mouth-drying tannins. As a result, you can indulge in a big, bold red wine, such as a choice from the Rhône Valley, alongside your roast. These wines, usually a blend of Grenache, Syrah and Mouvédre, offer an easy drinking profile. Some warmer climate choices, such as Australian Cabernet Sauvignon, will also work well, especially if you prefer riper fruit flavors.
Rosé All Day
As you consider the pairing of so many types and styles of food, I think Rosé is the perfect companion. If this is a celebration of spring, let’s drink wines that celebrate the change in temperature, brighten our mood, and make the ham taste even better, too!
The first Rosés of the 2017, now reaching the market, are bringing racy freshness and vibrant strawberry and watermelon fruit to the palate. During a recent trade tasting (on a brisk 10-degree day in Chicago!), I had the pleasure to taste barrel samples of the newest rosé releases. In particular, the wines from Touraine, in France’s Loire Valley, are showing beautifully and offer a ballet slipper pink color and a burst of summer in every glass. More Rosés will be arriving soon from Provence, the Rhône, Spain, and Italy… many others will follow. Demand for Rosé has exploded over the past few years and the available selection has expanded accordingly. I am so excited when Rosés are on my table!
Rules? What Rules?
One last rule to follow regarding wine and food pairing: there are no rules. I’ve just offered a few suggestions and guidelines to follow. Ultimately the wine you and your guests like the best will be the right choice for the Easter table. Don’t be afraid to experiment because when wine is involved, nothing is difficult!
I know one thing for certain, though. The best pairing is the combination of family, friends and Easter dinner. Cheers!”
