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Spring Holiday Wine Pairings
Just what do I serve with that Easter ham or Passover brisket?
This question is asked every year by those who want to make sure that their hard work in the kitchen is complemented by what's in your glass. With that in mind I have chosen wines to be paired with quintessential Easter and Passover dishes. Read on and hopefully this information will make your holiday wine pairing decisions (and maybe even what to serve, since I've included recipes) effortless this year.
No matter what you decide to drink and eat this coming holiday season, have fun, drink responsibly, and enjoy those you are celebrating with!
Rick Hutchinson, Owner/winemaker
|Research shows that the three most often served dishes for Easter are ham, lamb, and salmon. When it comes to ham, you can't beat a traditional ham with a brown sugar and mustard glaze. Try our 2013 Mourvedre whose earthiness is a perfect balance to the sweet and spice of the Dijon mustard, brown sugar and honey glaze.|
|For those who choose to serve lamb, a slow-roasted boneless leg with garlic, rosemary and lemon pairs beautifully with Petite Sirah. The backbone and earthy notes of a Petite Sirah will complement perfectly with the herbs, citrus and lamb. Try our 2011 Petite Sirah and wow your guests.|
|Salmon is the perfect choice for lunch or a lighter dinner option. Grilled salmon with herbs and citrus pairs beautifully with the old-world style, silky, red fruit notes you get with a Pinot Noir made from the Pommard clone. I suggest this grilled salmon with our 2013 Pinot Noir from Peters Vineyard.|
|Brisket, for those who celebrate Passover, is a traditional choice. Zinfandel is a perfect match, especially when that brisket has a garlic-horseradish crust. I suggest a Zinfandel with a balance of both fruit and spice, such as our 2012 Zinfandel from Dry Creek Valley. A balanced Zinfandel will play off the spiciness of both the garlic and horseradish creating another perfect pairing.|
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