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Let’s keep this simple; I won’t recommend specific wines for Easter, because there are so many wonderful budget bottles on the supermarket and offy shelves. Instead, I’m going to gently roll two grape varieties in your direction – namely pinot noir and Riesling – for your Easter lunch, which is of the great foodie celebrations of the year.
Let’s start with my choice of red; the enduring pinot noir. This is one of the easiest wines to identify thanks to its distinctive plummy purpleness, and its strawberry cordial aroma. Its light body keeps those big bullies tempranillo and Shiraz at bay, due to its thin skin when harvested – for this reason, it’s also used in champagne. Pinot is perfect for game and red meat (especially beef, and even more specifically, this Jamie roast rib of beef recipe). If you haven’t gone massively big on budget, pour some in the roasting pan to make the perfect gravy, with an almost Cumberland sauce stickiness, this wine doesn’t yield to heat. To my mind, nobody does pinot noir better than the French, so look out for a wine from there.
If you’re cooking up fish this weekend and red isn’t your colour of choice (I don’t hold with the rule that red can’t go with seafood – pinot is great chilled with a punchy moules mariniere, for example), then I suggest a Riesling. Crisp and springy with a bright citrus and elderflower tang, Riesling ticks all the boxes for an easy drinker. It’s perfect with this lip-smacking sea bass recipe too if you’re looking for ideas.
My favourite is a trocken (dry) from the northern Rhine, close to the banks of the Loralei in Germany. The bio-dynamically grown vines clinging to the steep slopes in this gorgeous part of the world are developed by a new generation of incredible young wine-makers. They are proud of this grape and have worked hard to free it from the image of German wines from the 1970s and ‘80s, being cheap, overly-sweet and only drunk by people who’d never heard of Wagner.
So there you have it; two wines perfect for Easter feasting. Pop the cork or twist the cap to open up a day of gorgeous food and wine. Cheers!
Photo by Jim Fischer
Fact Sheet: Holiday Wines | Easter and Passover
Passover and Easter have at least one thing in common: Both are celebrated with traditional spring feasts that are (hopefully) accompanied by good wine.
Passover Seder Supersweet Manischewitz is far from the only wine choice, since elegant kosher reds and whites are being made all over the world, from Israel to Italy. In fact, flash pasteurization, now used by some kosher winemakers, may also enhance a wine&aposs body and aromas. Château de Beaucastel, the great estate in Châteauneuf-du-Pape, France, actually uses a process that is related to flash pasteurization, not in order to make its wines kosher but simply to make them more delicious.
Easter Dinner The two most common dishes served at a traditional Easter dinner, lamb and ham, both pair quite well with a wide variety of wines—red, white and even rosé.
2003 Bartenura Moscato D&aposAsti ($12) This Italian warm-weather favorite in a cobalt-blue bottle is classically light, mildly fizzy and flamboyantly sweet. It&aposs traditionally served as an aperitif.
1997 Yarden Blanc de Blancs ($20) This prestigious Golan Heights producer has crafted an Israeli sparkling wine that could rival French Champagne. It&aposs mouth-filling, with a crisp finish.
2002 Alfasi Malbec-Syrah Reserve ($10) From Chile&aposs Maule Valley, this medium-bodied red is a seamless blend with a polish that belies its affordability.
2000 Herzog Cabernet Sauvignon Chalk Hill Warnecke Vineyard Special Edition ($60) One of the pinnacles of kosher winemaking, this velvety, refined Sonoma Cabernet is well knit, with classic cassis and ripe-plum flavors.
2002 Carmel Emerald Riesling and Chenin Blanc ($10) Israel&aposs largest winery does great things with the usually lackluster Emerald Riesling (a Riesling-Muscadelle hybrid). Blended with Chenin, this kosher white is juicy and just off dry.
2002 Avery Lane Sauvignon Blanc ($7) From a Washington State producer with a remarkable commitment to value, this lively, medium-bodied Sauvignon Blanc (in only its second vintage) has bright fruit and a well-integrated cut of citrusy acidity.
2002 Domaine Tempier Bandol Rosé ($27) A fruity but dry Provenl rosé is especially good with a salty ham. This bottling has the body of a red wine and the juiciness of a white.
2000 Museum Crianza ($14) This red from north-central Spain&aposs Cigales region is a lot like a lively, lightly aged Rioja. It&aposs medium-bodied with flavors of spicy black pepper and crushed plum.
2001 Potel-Aviron Morgon Château-Gaillard ($19) A fine Beaujolais may be the most flexible wine you can buyle to complement heavy grilled meats but not so intense that it overwhelms lighter dishes. This elegant, fruity version is from dynamic Burgundy négociant Nicolas Potel.
2001 Le Serre Nuove di Tenuta dell&aposOrnellaia ($50) Grilled lamb is a Tuscan specialty, and this generous Italian red from the Tuscan region of Bolgheri is the meat&aposs perfect match—with soft, refined tannins and an appealing youthful suppleness.
Lamb Recipes and Greek Wine Pairings for Easter
Though this year may not be the time for roasting that whole lamb on the spit, we can all still enjoy the flavor and spirit of the season with the following lamb recipes and Greek wines that pair well with Easter dinner. Serve the meal with your favorite side dishes and spring vegetables, such as asparagus, roasted potatoes, and a green salad.
Roasted Leg of Lamb
A few sprigs of fresh rosemary or 2 tablespoons dried rosemary
Preheat oven to 375 degrees F. Rinse the leg of lamb in cool water and pat dry. Season the meat with freshly squeezed lemon juice, salt and pepper. Cut slits in the meat and place cloves of garlic in the slits. Place the leg of lamb in the roasting pan and add the fresh rosemary (or dried rosemary, if using) to the pan and roast in a 375-degree oven until the meat has reached the desired doneness. If your oven has a convection feature, use it, but raise the oven temperature to 400 degrees. Use a meat thermometer, if preferred, to make sure the meat is cooked to the correct temperature. The amount of seasoning depends on the size of the leg of lamb, so adjust according to taste. Tent with foil and allow the meat to rest after roasting for at least 10-15 minutes before carving to keep it moist and juicy.
2 pounds lamb cut into cubes
2 tablespoons freshly squeezed lemon juice
4 ounces kefalograviera cheese, cut into squares
2 medium carrots, cut into rounds
4 tablespoons Greek extra virgin olive oil
2 garlic cloves, thinly sliced
3 medium Yukon gold potatoes, sliced
2 large tomatoes, sliced into twelve pieces
In a mixing bowl, season the lamb cubes with salt, pepper, and oregano. Add the lemon juice and drizzle with a little olive oil. Cover with plastic wrap and place in the refrigerator to marinade for an hour. In a large, deep pan, heat two tablespoons of the olive oil and lightly cook the peas and carrots, season with salt to taste. Set aside.
In another pan, heat the remaining olive oil and sear the marinated lamb cubes on all sides. Add the garlic and cook until fragrant. Remove from heat and set aside. In a deep fryer or frying pan, fry the potatoes, until about half done. Cook the tomatoes in a little oil to start the cooking process. Set aside.
Divide up the cooked lamb cubes between six large pieces of parchment paper or heavy-duty aluminum foil. Add the potatoes, carrots, peas, and cheese, dividing them equally among the lamb cubes, along with two tomato slices for each packet. Season with salt and pepper to taste and fold up the packets or tie with kitchen twine into little bundles. Place the bundles on a baking pan and cook in a preheated 375-degree F oven for about 1 hour. Serve immediately.
Greek Wines for Easter
Greek wines are a perfect accompaniment to Easter dinner. Wine is also an excellent gift which every host and hostess always appreciates.
For those looking for white wines, the ancient variety Malagouzia is delicate with subtle floral notes and hints of wild mint. This wine pairs perfectly with lamb, tomatoes, and eggplant, which probably appear on everyone’s Greek Easter table in one form or another. Try Antonopoulos Achaia Malagouzia 2017 from Peloponnesos.
With a blend of grape varieties, vidiano, thrapsathiri, and vilana, all native to Crete, the 2016 Theon Dora from Giannis Stilianou in Crete is another white wine to try this Easter.
For pairing with desserts, the 2017 Terra Ambera from Manolis Garalis on Lemnos is made with the ancient muscat of Alexandria grape.
For those interested in red wines, Dougos Rapsani Old Vines comes from selected vineyards at least 60 years old. The color is light red, with a complex aroma of tomato and red fruits, sweet spices and herbs in the mouth, with a long aftertaste. It pairs well with meats such as lamb and goat.
The Wine Art Estate in Drama also produces excellent wines including the Techni Alipias Red, PGI Drama, is a delightful wine of real character, it can be consumed fresh or aged for several years. Serve at 60-64 degrees F (16-18 degrees C). Enjoy with strongly flavored dishes, such as game, red meats, and poultry in spicy sauces.
Retsina, the unique wine flavored with pine resin, also pairs well with Easter dinner. Try Manolis Garalis’ retsina from the island of Lemnos, made with organic muscat of Alexandria grapes, and Gaia Ritinitis Nobilis, made with select grapes of the Roditis variety which grow on the hills surrounding Nemea in Corinth.
4 of 13
Grain Salad with Greens, Cherries, and Crispy Bacon
Tiptoe from snack to supper territory with a hearty whole grain dinner salad. With savory bacon, sweet cherries, nutty farro, and funky blue cheese, it&rsquos far more flavorful than your standard side salad. Plus, all of those complex flavors make it a dreamy rosé wine-food pairing.
Pair it with: A crisp Provence rosé along the lines of 2018 Trés Chic Rosé ($23, winc.com).
- 1 (.25 ounce) package active dry yeast
- 4 cups sugar
- 1 (12 fluid ounce) can frozen juice concentrate - any flavor except citrus, thawed
- 3 ½ quarts cold water, or as needed
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.
Use a frozen juice concentrate without added sweeteners for best results.
Spring Wines Perfect for Easter and Beyond
This might just be the ultimate happy hour or aperitif Rosé to kick off your gathering. Whether you are just walking in the door after a long day of work or to celebrate spring with friends, this bright, refreshing wine is the perfect pour. This 515 Rosé is dry and medium-bodied with hints of berries, citrus, and cherries, finishing on a full creamy note.
Pair with Deviled Eggs: Simonsig Kaapse Vonkel Brut Rosé $24
Whether you are serving easter appetizers or a spring brunch with smoked salmon and deviled eggs, this bubbly rosé is what you should be serving. Hailing from South Africa’s Western Cape, this wine is fruity and refreshing with crispy acidity and a pleasantly dry finish.
Pair with Spring Risotto: Masseria Li Veli Valle d’Itria I.g.t. $18
This bright, straw colored wine comes with a perfect blend of tropical fruit and spice notes. With good acidity, it is the perfect balance to a rich, buttery risotto dotted with spring peas, asparagus and herbs.
Pair with Oysters on the Half Shell: Swanson Vineyards 2016 San Benito Pinot Grigio $21
Full of citrus and flower blossom aromas, this white wine is the perfect dry pairing to the mineral-flavors of raw oysters. Its fruity tastes bring great new life to the raw oysters.
Pair with Spring Salads: Noble Vines 152 Pinot Grigio $10
This 2015 vintage of Noble Vines 152 Pinot Grigio is the perfect pair with your next spring greens salad. With aromas of peach, green apple and citrus zest, its medium-bodied brings the perfect crisp acidity to the spicy and refreshing greens of spring. Let its minerality match the coolness of the season’s salads.
Pair with Seafood Tapas: Raimat 2015 Rosé $15
Let this Rosé be your perfect spring sipper when you’re enjoying simple tapas, especially ones with tuna or salmon. This pale pink wine has been farmed on desert land and is the perfect casual bottle for last minute bites or picnics.
Pair with Easter Lamb: Ruffino Chianti DOCG 2014 $10
Easter is known as Pasqua in Italy and it is the first spring holiday when Italians celebrate the warmer days with grand feasts. Let this traditional fruit-forward Italian wine, served slightly chilled, pair with a traditional Easter lamb served with spring vegetables.
Pair with Spring Doughnuts: Ruffino Prosecco $15
Often at the Italian spring celebrations you will see struffoli, fried balls of dough drizzled with honey. If you’re feeling festive, make the Italian version, or just go with your favorite fried doughnut with spring flavors. Pair with Ruffino Prosecco for a refreshing pair. Just as your palate is getting tired of the fried sweet, let the bubbly wine wash over your tongue.
Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO
Pair with Roasted Spring Vegetables: Frescobaldi Toscana Tenuta Frescobaldi di Castiglioni $25
Grab some radishes, spring onions, carrots, beans and small potatoes and you have the makings of a delicious roasted vegetable side. Then, add in Frescobaldi’s ruby-red Castiglioni and you and your guests are in for a real treat. This Italian red wine has scents of all the red berries we think of as emerging in spring and finishes with warmer notes of cocoa, coffee and tobacco to compliment the flavors created when roasting seasonal vegetables.
Pair with Glazed Ham: Marina Cvetic Montepulciano d’Abruzzo $28
Let this medium-bodied red from Masciarelli be the perfect pair to your citrus-glazed spring ham. Offering notes of ripe spring berries, flowers and warm vanilla and chocolate hints, this slightly spicy wine will be the perfect balance to a rich Easter ham.
Pair with Roasted Duck: Luce della Vite Lucente $30
A blend of Merlot and Sangiovese, this Italian wine with a vibrant purple color is the perfect pair to your next roasted spring duck. With a smooth palate and a mixture of fruit and spice notes, this wine can easily stand up to the gamey, fatty flavors of duck.
Pair with a Simple Spring Lunch: Villa Gemma Cerasuolo D’Abruzzo DOC
This easy-drinking red wine is perfect for the laid back feeling of spring. Meant to be served slightly chilled, let this Italian bottle be the perfect pair with casual cold cuts or a thin crust spring pizza.
Attached you can find the tech sheets the SPR for the Chardonnay is 45$ and the SRP for the Cerasuolo is 15$
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The Best Wines to Serve on Easter
Whether you're feasting on ham, lamb, or going all-veg, the beverage pairing will be a breeze if you stick to these bottles.
Pairing wines with an Easter meal can seem daunting. The table often features lighter meats like honey-baked ham, roast chicken, or lamb and a wealth of bright spring vegetables alongside heartier fare like mashed potatoes and mac and cheese. Throw in the fact that many of us take our big Easter Sunday celebration as a brunch or lunch, and choosing a wine that feels both seasonally and palate appropriate for the occasion can be downright tricky.
To help ease that Easter wine anxiety, we searched out the best bottles to serve at your celebration&mdashno matter what's gracing the table.
Bubbles are always a good way to start a celebration, and the lively berry notes and bright acidity of this California bottle (not to mention its festive pink shade) are a sure winner for spring appetizers.
Made in the same traditional style as champagne, this Italian sparkler has toasty, slightly nutty notes that play well equally well with all of those Easter morning baked goods and seafood starters. (Oysters for Easter? Oh yes.)
We're in favor of rosé for all seasons, but if you're still reserving everyone's favorite pink drink for the warmer months, Easter (the unofficial, official start of spring) is the perfect time to start sipping. This Provencal bottle, with notes of rose petals and stonefruit accented by a subtle spice sets the springtime mood flawlessly.
The south of France has a reputation for rosés like this one with "glou-glou"&mdashthe French term for that easy-drinking quality that makes it a perfect pairing for virtually anything on your Easter plate, from eggs, to ham, to spring greens.
While meats like lamb might have you reaching for a red, the rich floral notes of white flowers and a delicate minerality on the palate make this subtle, refreshing wine an excellent choice for gamey fare and bright herbs.
Looking for something to offset unctuous brunch staples like smoked salmon? This French chablis offers the citrus zing and mineral backbone you need to cut through that smoke and fat and get your tastebuds ready for the next bite.
Chardonnay is always a crowdpleaser, and this classic bottle from Napa offers a versatile palette of honey, tropical fruit, and buttery pastry that makes it a fine pairing for all of your Easter table favorites.
When it comes to food friendly wine, there's a reason beaujolais is an everyday favorite among the French. This juicy gamay from the Burgundy region is full of lush red fruit notes and enough tannin and spice to stand up against (without overpowering) your whole meal.
If guests prefer a red wine, a grenache like this bottle from Australia can offer the boldness you need to take on richer foods, while notes of ripe raspberry, stonefruit, and a hint of pepper prevent your palate from getting weighed down.
Though Easter is a great excuse to go heavy on white wine, you'll want to offer at least on red on the table. This Rhone-style blend features flavors of ginger and dried spices as well as jammy cherries and raspberry that tastes rich but not heavy.
Wines to try for the perfect Easter feast
This aromatic shiraz was a surprise hit. Showing intense, bright, dark berry fruit and spice notes, it enhanced the dishes in an unexpected way. “It makes the lamb and sides more refined,” James Tidwell said. “It pops the lemon zest in the green beans and brightens the dishes. It tastes like spring more than any other wine we’ve tried.”
Brooks Anderson enjoyed the “beautiful citrusy accent” that the wine brought out in the beans. Panelists were so impressed with the pairing that they considered this wine a close second to our top pick.
Emilio Moro Ribera del Duero, 2009, Spain
$20.99 to $24.99 Sigel's, Spec's, Central Market on Lovers Lane and Pogo's
This rich, meaty tempranillo shows blackberry and blueberry flavors with vanilla and spice notes. “It’s a credit to the appellation and the varietal,” Michael Flynn said. “The caramelized flavors in the wine complement the meat and potatoes.”
Courtney Luscher liked the wine’s finish, adding “it doesn’t wash out the lamb and still lets the citrus component in the beans come out.” Anderson praised the wine’s complexity, and Blythe Beck was impressed with how the wine enhanced both side dishes. “This wine honors your culinary skills,” she said.
PANEL PICK- Tikal Patriota Malbec-Bonarda, Mendoza, 2010, Argentina
$16.49 to $19.99 Central Market, Whole Foods Market, Total Wine, Pogo's and Domaine Wine Co., select Sigel's stores, Las Colinas Beverages, Liq-O-Rama, select PK's, Reserve Wines and Bolsa Mercado
This full-bodied blend of 60 percent malbec and 40 percent bonarda comes from fourth-generation winemaker Ernesto Catena, son of the legendary Argentine winemaker, Nicolas Catena. The wine shows luscious red berry and cherry fruit, with cocoa and spice notes.
Tidwell hailed it as a seamless pairing. “It’s polished and elegant, and cozies up well to the dishes,” he said. “It has really supple fruit, but still lets the lamb stand out, and brightens the beans.” Flynn called it an “accessible wine,” and “the most elegant” of our picks. “It delivers a savory component that works well with the lamb,” added Luscher.
Borsao Tres Picos Garnacha, 2010, Spain
$11.97 to $15.99 Central Market, Whole Foods Market, Spec's, Goody Goody, Kroger, S&K Beverages, Sigel's and Pogo's
Made with old-vine garnacha grapes, this wine shows juicy raspberry, blackberry and cherry flavors, with a touch of smoke, herbs and spice. “It’s smooth, easy-drinking and delicious. It’s got clean flavors and nice acidity, which makes it food friendly,” Anderson said. “It’s nicely balanced and fantastic for the price.”
Luscher noted that the peppery component of the lamb complemented the wine’s fruitiness. Flynn liked the minty character that the wine brought out in the lamb. At $12, this wine is a terrific value.
Altesino Rosso di Altesino, 2010, Italy
$15.99 to $16.49 Jimmy's Food Store, Total Wine, select PK's and Sigel's
This sangiovese from Tuscany’s Montalcino region shows fresh, red berry fruit with refreshing herbal notes. “It’s a nice surprise — the nose seems subtle and elegant, but on the palate, there’s more acidity and heft than I expected,” Anderson said. “It has an undercurrent of Old World earthiness.”
Beck said that unlike the other wines that brought out the lamb’s gamey quality, “this wine brings out a heartier, beefier quality in the lamb,” giving it a “recognizable, homey meat flavor.” Tidwell noted that the dish had an opposite effect on the wine. “The wine becomes more earthy, gamy and leathery with the meat, which I like. It’s a great match for someone who likes Old World wine.” Flynn said that both the wine and the lamb bridged Old World and New World flavor profiles. “That’s why this is such a good match.”
Tablas Creek Vineyard Patelin de Tablas, Paso Robles 2011, California
$19.99 to $20.99 Spec's, select Sigel's, and Metzler's in Denton
This Rhone blend comes from a winery co-founded by the Perrin family of France’s Chateau de Beaucastel and Robert Haas of Vineyard Brands. The grapes are sourced from Tablas Creek’s vineyards as well as those of its neighbors many of the grape suppliers have planted cuttings from Tablas Creek, which originally came from the famed Châteauneuf-du-Pape estate, Chateau Beaucastel.
“It’s got more density and concentration than the other wines we’ve seen so far,” Flynn said. “Although it’s mostly syrah, the pepper note doesn’t dominate. The mourvèdre gives the wine an earthiness that I like with the lamb.” Tidwell praised the quality of the fruit. “It’s ripe, but not overripe,” he said. “The wine has a nice suppleness to it, but it’s not over the top.”
Educated Guess Cabernet Sauvignon, Napa Valley, 2010, California
$15.57 to $18.99 Albertson's, Kroger, Tom Thumb, Central Market, Goody Goody, Market Street, Whole Foods, Sigel's and Spec's
This cab is Roots Run Deep Winery’s flagship wine. It shows rich blackberry and cherry fruit, with vanilla, mint and cocoa notes. “The wine works with all the components on the plate and brings them together,” Beck said. “It’s a smooth, supple wine to go with lamb,” Tidwell said. “It adds texture and richness to the dish.” He praised the wine’s well-integrated oak. “For people who want a cab, or a wine that shows some oak character, this is the pick.” Luscher added that it’s a good cabernet sauvignon for the price. Anderson called the wine a crowd-pleaser.
Brooks Anderson, co-owner of Boulevardier restaurant and Veritas Wine Room
Blythe Beck, chef and restaurant consultant
Michael Flynn, wine and beverage director for the Rosewood Mansion on Turtle Creek
Courtney Luscher, co-owner and general manager, the Grape
James Tidwell, certified wine educator master sommelier, Cafe on the Green, Four Seasons Resort and Club in Las Colinas
4 Perfect Wines for Easter Dinner
Turning Leaf Pinot Grigio ('08), $8 (California)
Ripe apples and hints of pear with a refreshing finish.
Erath Pinot Gris ('08), $14 (Oregon)
Tropical fruit and lemon notes with a bright finish.
Erath Pinot Noir ('08), $19 (Oregon)
Blend of berries with spicy aromas and a silky finish.
Greg Norman Pinot Noir ('08), $15 (California)
Ripe cherry and strawberry notes with a smooth finish.
Pea and pecorino salad
Why it works: Look for mineral-driven wines for this pairing, as they tend to accentuate pecorino while letting the fresh flavor of the peas shine through.
Gloria Ferrer 2013 Late Disgorged Carneros Cuvée Sparkling Rosé (Carneros) $85, 94 points. Orange in color, with a dry intense mousse of great intrigue, this aged sparkling offers limestone-like mineral flavor that continues in its texture of wet stone and oyster shell. The fruit is subtle and integrated, a mix of key lime and green apple that peaks midpalate and allows the acidity to speak resoundingly on the finish. This is made from 60% Pinot Noir and 40% Chardonnay. —V.B.
De Wetshof 2018 Limestone Hill Chardonnay (Robertson) $16, 90 points. A pale yellow color, this wine smells fresh, vibrant and inviting, with lively aromas of citrus, lemon-lime, yellow apple, green melon and a touch of mineral dust. Lightweight and well balanced, it has a bright acidic seam and fresh, zippy citrus and green apple tones, with hints of sea breeze and limestone minerality. Bright and sassy, this is well balanced and oh-so-easy to like and drink. Broadbent Selections, Inc. Editors’ Choice. —Lauren Buzzeo
Poggio al Tesoro 2017 Solosole Vermentino (Toscana) $25, 90 points. Yellow-peach, tropical-fruit and Mediterranean brush aromas follow through to the fresh, rounded palate along with a vein of saline and white grapefruit. It’s juicy and savory, with a bitter-almond finish. E. & J. Gallo. —K.O.
Two Vintners 2016 Make Haste Cinsault (Yakima Valley) $25, 90 points. This is a rare, 100% varietal offering from the state, with all of the fruit coming from Olsen Vineyard. Quite pale in color and aged in neutral barrels, it offers aromas of cherry Jolly Rancher, raspberry, white pepper and primary berry notes. Elegant, very pretty fruit flavors follow.
It shows a lovely sense of balance and freshness, all about elegance. A superb value to boot. Editors’ Choice. —S.P. S.
The Great Easter 6 Pack
Whether you plan to make ham, lamb, or go all veggie this Easter, we have created a list of Easter wines you will enjoy for brunch, lunch, or dinner this year.
Selected from the villages in the Cote des Blancs and Montagne de Reims areas in the Champagne region, this bubbly is elegant and lively. Its round, rich and clean flavors would be a great way to start off any brunch, lunch, or dinner.
This family-owned winery is famous for its Napa Valley Chardonnay. This food-friendly Chardonnay is beautifully balanced with fresh and clean acidity and aromas of apple, white peach, and a touch of oak. It will pair nicely with lobster, scallop, and salmon if you choose to prepare fish for your Easter meal.
New Hampshire tested and Easter approved! Our New Hampshire customers love this rosé. Who could blame them, because the wine is true to the country of Provence, France where many of the best rosés are produced. This wine opens up with dry raspberry, melon, and citrus flavors and will complement shellfish, salads, and vegetarian dishes.
This Pinot Noir expresses the true terroir of Willamette Valley, Oregon. It opens with beautiful aromas of raspberry, blackberry and has a silky mouthfeel with flavors of cherry, bramble fruit, and cedar. This wine will pair beautifully with salmon, duck, and lamb.
Made with 100% Gamay grapes, this fruit-forward wine is medium-bodied with juicy flavors of strawberries and black cherries. It will pair beautifully with pork, ham, chicken, and a variety of classic side dishes.
Not only is this wine great-tasting with flavors of melon, pear, and vanilla with vibrant mineral notes, it is also an excellent value from the Mosel region. Its crisp, refreshing flavors will pair nicely with pork tenderloin, turkey, and spicy dishes.
“We at New Hampshire Liquor & Wine Outlet wish you the best of Easter gatherings and hope that you will find our recommendations the perfect complement to your holiday meal.” -Lisa Gosselin
Explore our Easter wines and more content on your favorite wine and spirits when you connect with us at the Tasting Room!