After a couple of months of silence on this blog (more on that soon - I spent the first two months of this year wrapping up a master’s degree!) - my travel schedule is now packed with spring and summer segments.
What better way to pick the pace back up than with Easter celebrations? I teamed up with Kobrand Wine and Spirits and Omaha Steaks, which sponsored the segments and this post, to share ideas for pairing wines with a traditional Easter menu.
Here is a link to my recent segment on ABC15 in Phoenix; full details on the pairings are described below:
Easter is a celebration, so why not break out the bubbles? In my opinion, Champagne goes with pretty much anything, but the delicate bubbles and flavor of Taittinger Brut La Francaise pair nicely with saltiness of Easter ham and the creaminess of scalloped potatoes. Another nice pairing with ham is Louis Jadot Rosé, which has fruit and floral flavors that enhance the sweetness of the glaze on the ham.
The dark plum and blackberry flavors of Sequoia Grove Napa Valley Cabernet Sauvignon bring out the rich flavors of leg of lamb and other red meats, as well as potatoes roasted with butter and sage. For a versatile, food-friendly white wine, the buttery, smooth finish of St. Francis Chardonnay is also a nice match with the creaminess of whipped potatoes or rainbow glazed carrots.
All of these wines are paired up with the yummy array of options from Omaha Steaks, which has complete Easter dinners that are, for the most part, “heat and eat.” Choose from sweet, smoky, or savory country hams, along with savory sides and a mouth-watering selection of carrot cake, pineapple upside down cake, and other desserts. Order online to have them delivered to your door. Or, pick them up locally if you are lucky enough to have one of their stores nearby.