Easter Wine Pairings for a Refined Feast

Every good spread needs some vegetables. And what better way to celebrate the holiday and the onset of spring than with the crisp flavors of this Pea and Pecorino salad? We chose to pair this salad with a Vermentino, since we think the wine’s acidic pop and savory nuances are simpatico with the peas’ freshness and earthy, flavor of the Pecorino cheese.

There’s no denying this Coca-Cola and Rum-Glazed Ham is a rich main dish. And so, we chose a hearty, fruity wine to pair alongside it. We like a Beaujolais’s fresh red fruits and good acidity to pair with the ham’s “tidal wave of salty, rich and smoky succulence.” 

Once you try melting potatoes, you are going to wonder why you didn’t try them sooner. This recipe uses “garlicky chicken stock and lemon juice,” but you can get creative with your own choice of seasonings. We chose to pair this dish with a Pinot Noir, because we think the wine’s medium body and mild tannins will cut through the potatoes’ richness

This bottle’s “honeydew melon and lemon fruit” can help bring out this carrot dish’s natural sweetness.

It’s no secret that asparagus is difficult to pair with wine. One tip? “Avoid tannins and oak and opt for a dry white wine that sings of citrus and herbs and you’ll have a harmonious match,” wrote Nils Bernstein for Wine Enthusiast. So, we went with an acidic Grüner Veltliner that has vibrant Bosc pear, ginger and white raspberry notes. 

This mac and cheese recipe requires Gruyère, a nutty, creamy and pungent cheese. So, while delicious, it is a heavy dish. To help cut through all that creamy goodness, and offer your palate some much needed reprieve, we went with a Pinot Grigio that offers “hints of ripe apple, lemon zest and almond.”

Every dinner needs bread. And these herby and earthy rolls need an equally strong and fruity wine to pair with it. So, we chose a Cabernet Franc noted for being “a smoky, red-berry-flavored wine.”

It’s finally dessert time! If you are looking for something a bit on the lighter side, definitely go for this Eton Mess. It will round off the meal nicely, especially when paired with a bottle of Moscato that provides notes of “honeysuckle, agave nectar, rose water, lychee, potpourri, apricot, and ripe Granny Smith and Golden Delicious apples.” 

It’s Easter! Live a little and let them eat cake (and drink Port). The blueberry cake’s “ batter itself has no sugar, but the topping partly bakes into the cake as it cooks; it works equally well as dessert or morning coffee cake,” wrote Nils Bernstein for Wine Enthusiast. The natural sweetness of the cake could complement the “sweet black fruits and a dried-raisin flavor” of this Port.