All Eyes on Easter

April 16, 2014 No comments » [ssba]

Traditions or spontaneity?  This seems to be the choice with most families when it comes to holidays.  My husband’s family is all about tradition.  It’s Easter dinner with a ham centerpiece.  Always, always ham.  The fact that I can’t recall what my family made for Easter from year to year leads me to believe we were in the camp of spontaneity.  I remember hams, lambs, prime rib…there may have even been a turkey in there somewhere.

I’m personally a spontaneous person when it comes to Easter.  Last year, I was all about Jewish food.  I had plans to serve brisket, chopped liver and flourless chocolate torte, and yet I ended up making a lemon-honey roasted chicken and a delightful Basque confection called Gateau Basque.  Indeed, spontaneous.  Now, going out to eat on Easter is one thing I’ve never done.  Give me time, I’ll get there.  This year I’m doing something I’ve also never done before: Easter brunch.   Deviled eggs, honey baked ham and mimosas are just a few things mom and I will tackle.

So, what camp are you in?  Would your family faint if you didn’t stick to tradition or do you like to mix it up?  Regardless, what any good Easter table needs is the perfect wine.  Here are my humble recommendations for some classic Easter dishes:

Baked ham: Fiorella is Ponte’s dry rose wine.  It’s bright and crisp with the smallest dash of sweet that will enhance ham’s smokiness beautifully.  If you’re looking for a red, Tempranillo will also work well.  Its lighter body and subtle tannins will not overpower the flavor of the ham.

Lamb:  Our Cabernet Sauvignon is a serious red wine.  Bold, tannic and full-bodied, it does very well with equally daring dishes, like flavorful lamb.  Our Syrah, with its aromas and flavors of dried herbs and ripe  plums would also be a lovely pairing, especially if your lamb is being roasted with lots of herbs.

Deviled Eggs: What’s Easter without eggs?  Turn those colored, boiled eggs that nobody eats into everyone’s favorite hors d’oeurvre!  For the wine, try Rose Spumante whose bubbles will cut the egg’s richness.  It is also very low in tannins which tend to make eggs taste metallic.

Carrot Cake: Late Harvest is actually a very good pairing with carrot cake.  It’s sweet vanilla flavor taste wonderful with the warm spices in the cake.

Strawberries: Strawberry salad, strawberry shortcake…anything you can make with strawberries will taste heavenly with sparkling Moscato or Juliet.

Chocolate: Everyone knows the parents look forward to their kid’s chocolate-filled baskets as much as the kiddos do.  Chocolate is everywhere this time of year and a glass of Beverino will always do it justice.

–Erica Martinez

–What wines will you serve this Easter?

Posted by , April 16, 2014 No comments

No comments yet. You should be kind and add one!


By submitting a comment you grant Ponte Winery Blog a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.