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.

What would Easter be like without deviled eggs? We realize there are tons of variations out there. But for this recipe, we decided to stick to the classic. We paired this appetizer with a sparkling Cava as we think its effervescence can help cleanse one’s palate in between bites—since let’s be honest, you will have a lot of different foods on your plate.

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

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.