Spring is in the air, and it’s a great time to think about changing up the beverages we pair with our favorite springtime meals, specifically wine. This time of year, you might want to move from heavy reds to light reds, rosés, and whites — lighter wines that are perfect for lighter meals.
The possibilities and choices of wine seem to be endless, and if you’ve ever stood in a wine shop trying to choose among them, the task can be overwhelming. Or, if you or your dinner guests just happen to not prefer wine, the decision about what type to drink can be even more difficult. So where to start?
Sparkling wines are an excellent starting point for those who might normally choose a spiked seltzer or fizzy cocktail. Your taste buds will appreciate the chilled bubbles along with the sweetness. Prosecco is the sweet Italian cousin to traditional French champagne. Lambrusco is a sparkling red worth a taste.
Want to try other red wines? It’s the tannins in wine that give that puckering, sometimes drier taste, but there are lighter reds with lower tannin levels that might appeal to a non-wine drinker’s palate, such as Pinot Noir or Syrah.
Now let’s get back to pairing with spring foods. When salad is on the menu, either as an entrée or a substantial side dish, look for white wines with so-called “green” flavors. Vinho Verde, Grüner Veltliner, Verdejo, Sauvignon Blanc, and Albariño will fit right in with leafy greens. Pinot grigio is a good match for pasta primavera.
There are a couple of choices of wine to pair with asparagus, depending on how it’s cooked. Try a Pinot Bianco with grilled asparagus, but a dry rosé would work well with asparagus that is oven-roasted. Artichokes can be difficult to match with wine because they can make it taste overly sweet. To counter that effect, pick a tart white with good acidity, like a Sauvignon blanc.
Let’s get to the meat of wine pairings. Is baked ham on the menu for Easter? Then choose Riesling for its fruity flavors of apple, apricot, and pineapple that will go naturally.
If you’re serving lamb for Passover or Easter, well, then a red wine might be the obvious choice. However, a tender spring lamb needs a wine that won’t overpower its delicate flavors and texture. One popular suggestion: Grenache, which is typically light and has fruit flavors.
When it comes to fruit, in most cases you’re going to want a wine that’s very sweet and bubbly, especially with a dessert. Champagne doesn’t have to be reserved for special celebrations. A sweet Gewürtztraminer is another option, or sparkling rosé.
While you’re shopping with us for your spring holiday meals or weekend dinner parties on the deck or patio, let us show you our wine selection and help you choose the best ones to serve with your menu and please all your guests. Then tell us which ones are your favorites!
True to my own style of cooking, I have developed a more modern recipe for Schweinebraten with a mushroom gravy. I use a pork butt with only a bit of fat still on. I dry rub the roast with a spice mix of caraway seeds (pulsed in grinder), marjoram, cumin, paprika, garlic powder, onion powder, salt and pepper. Generously rub spices over the entire surface, wrap in plastic wrap, and refrigerate for up to 4 days.
After cooking is complete, let the roast rest on a cutting board and remove vegetables. Strain the pan juices and set aside. Cut baby bella mushrooms in quarters and sauté on medium-high heat with 4-6 tablespoons butter until just tender but still firm. Add pan juices and reduce until slightly thickened. Slowly add a corn starch slurry to thicken. Slice roast and serve with vegetables and gravy.
Easter is the first holiday that brings families together out of winter hibernation. Whether you are hosting this year’s gathering or simply contributing to a delicious meal, we have menu suggestions ranging from making something from scratch or having it prepared for you. From savory to sweet, light to decadent, whatever you add to your brunch or traditional Easter dinner is sure to please.
