There’s something elegantly lazy but brilliant about a stretched table across the back lawn filled with traditional Easter dishes and a chilled brigade of wine. This year on our table is a new line-up of classics gleaming in the sun, ready for their paired debut. What’s on our menu? Why we thought you’d never ask.
Deviled Eggs & Salmon Crustinis
Pairing: Gruet Brut Sparkling
A brunch just wouldn’t be the same without at least one egg dish, and this year we’re kicking things off with some curried deviled eggs and some salmon custinis. Our recommendation for any egg dish this year is Gruet Brut Sparkling. Gruet Brut’s crisp, full-bodied wine offers an apple and citrus palate, toasty finish and ultra-fine bubbles perfect for getting the meal started with a kick.
Grilled Pear Salad with Roquefort & Bacon Vinaigrette & Grilled Trout
Pairing: Gustave Lorentz Gewurztraminer
It might be Easter, but we still fire up the grill. This year we follow up our apps with my mother’s famous grilled pear salad with Roquefort and bacon vinaigrette and a site of grilled trout. Keeping things light and balanced, we’re pairing our salad course with Gustave Lorentz Gewurztraminer. A perfect pairing for salad and fish courses, Gustave Lorentz Gewurztraminer brings a rose nose, a rich full-mouth feel of tropical fruit and exotic spices on the palate, and a long finish that balances vinaigrettes yet compliments the subtle flavor of the fish.
Of course we can’t forget the king of the table, the ham with its crackling goodness. This year we’re going a little sweet and a little spicy with our spiced brown sugar glaze to satisfy everyone’s tastes at the table. We could have gone the traditional Riesling route, but instead we invited three of our favorites to the table to please the pickiest of palates.
For our white lovers, we’re pairing our new favorite (right off the crate and onto the shelf): Bodegas Botani Moscatel. Sourced from organically farmed 70 year old Moscatel de Alejandria vines (Malaga, Spain), the Botani displays a sweet nose of mineral, spring flowers and tropical aromas, but delivers a refreshingly dry but very fruity palate that pairs nicely with ham.
For our Rose lovers, we’re pairing our ham with the Derby 07 Mosaic Rose. It might be a new kid to the table, but between its fruit and bright mouth feel Rose we think it’ll hold its own against the Easter ham.
For our red lovers (yes red, why not?), we’re pairing Roar’s 09 Pinot Noir SLH. This Pinot’s ripe black raspberry and blackberry notes with subtle smoke and truffle characteristics offers a nice complement to the spice and sweet of any ham.
Yum. Bring on the Easter bunny! What’s on your table this year?