Surprising Wine Pairings for Easter
Traditional choices like Merlot and Chardonnay are great, but why not be daring with edgier options like Albano or Pink Port with tonic?
The Dish: Lighter-meat Ocean Fish or Freshwater Trout
Traditional pairing: A classic Chablis such as those from Joseph Drouhin.
Edgier pairing: Try an Albano from Emilia-Romagna, a wine just waiting to be discovered.
More off-the-wall: East Coasters should search their own backyards for aromatic, but crisp white blends coming from wineries such as Pennsylvania’s Va La Vineyards or Long Island’s Channing Daughters.
The Dish: Vegetarian Casseroles and Pasta Salads
Traditional pairing: A full-flavored, lightly oaky California Chardonnay, perhaps a Carneros selection from Frank Family Vineyards or Bouchaine.
Edgier pairing: Pick one of the delicious Sauvignon Blancs from New Zealand’s Martinborough (not Marlborough) region, perhaps Palliser Estate or Ata Rangi.
More off-the-wall: For drinkers who are sippers, a more alcoholic but still very smooth sake, such as the Watari Bune Junmai Ginjo.
The Dish: Arroz con Pollo
Traditional pairing: A white Rioja from the nutty-tasting Vidura grape.
Edgier pairing: Go farther west to try an Albariño from Rias Baixas (you can buy it by the bottle, not just the glass!)
More off-the-wall: Dry Creek Vineyards Chenin Blanc from Clarksburg, the white equivalent of a Cabernet Franc.
The Dish: Flame-grilled Red Meats
Traditional pairing: What else but a gaucho-hearty Malbec from Mendoza?
Edgier pairing: A Paso Robles Syrah, such as one from Austin Hope or L’Aventure.
More off-the-wall: A red blend from Portugal’s Alentejo region from a good producer, like Esporão.
In the end, wine and food pairing is a matter of personal preferences, so try your wines in advance before you put them on the table.