Maia’s Cellar is a column from our friend Maia Gosselin of Sip Wine Education. Stay tuned for more from Maia every month!
Well hello Easter, I’ve been waiting for you. You and all that scrumptious food that accompanies the day’s festivities…baked honey ham, roasted chicken, herbed lamb, deviled eggs, smoked salmon, crepes, and of course, chocolate bunnies and jelly beans!
Naturally, the day wouldn’t be complete without an array of wines to complement all that mouthwatering food! This is my short list of picks from the 90+ Cellars arsenal. I went with some traditional pairings and some fun choices (what do you drink with Peeps?). Enjoy and happy Easter!
EASTER EATS
Paired with Lot 33 Rosé (The Magnum)
From Belgian waffles to deviled eggs to savory ham and everything else in between, a dry rosé is a can’t-miss choice. One of my favorites, the Lot 33 has been released in a magnum sized bottle…why have one when you can have two?! With notes of red fruit, spice and herbs, this will be a big hit with your guests, especially if you bring the magnum. Look closely, there’s even a cute little bunny on the label!
JELLY BEANS
Paired with Lot 49 Sparkling Rosé
As for bubbles…dry and fruity with loads of bright red fruit, the Lot 49 pink sparkler is fun and festive and perfect with decadent brunch dishes (cheese blintzes and French toast, yum!). You can also easily enjoy it with the main meal; it goes beautifully with chicken, duck, ham or lamb and the brisk acidity will help with all those rich side dishes. As an added bonus it also pairs extremely well jelly beans and difficult relatives…
BRUNCHIN’
Paired with Lila Canned Sparkling Wine
Yes, that’s right…bubbly in a can! Last summer Lila released a line of premium wines in cans (a natural pairing with boating, beaches and BBQs) and this year they’re adding on a bubbly! Fresh and foamy with a little peach and citrus in the mouth, this is a great choice with brunch (bagels and lox, fruit salad, loaded omelets) or appetizers such as bite-sized quiches, prosciutto-wrapped asparagus and smoked salmon on toast points. And as for candy…I can personally recommend it with purple Peeps, Cadbury eggs and mini Krackles!
Hint, hint: Easter Bunny, this is what I would like in my basket please! Throw in a Lila rosé and a mini Lot 50 Prosecco split and I’ll be all set!
IN THE KITCHEN
Paired with New Lot 138 Chardonnay, Chalone, Napa Valley, CA
This Burgundy-style Chardonnay from the esteemed Chalone AVA is simply stellar and a fantastic addition to the 90+ line of reserve wines! Fresh and crisp it has aromas of apple and pear with some cool minerality. Medium-bodied and very smooth it’s gorgeous with roasted chicken with herb jus or braised pork tenderloin. Or just pour a big glass for yourself while you cook! Note: this is a brighter, clean Chard, I would avoid pairing it with anything that is heavy on the cream or butter.
LAMB
Paired with Lot 94 Cabernet Sauvignon, Rutherford, Napa Valley, CA
This luscious Cabernet and savory grilled lamb were destined for one another! Blackberry, cocoa and herbs on the nose with smoky vanilla, black berry and cherry in the mouth – an exquisite fusion of flavors! One sip and you know this is a remarkable wine to savor. Quite simply, this is one of the finest Cabernets I can recall having in recent years. Pick up one for Easter dinner and another to enjoy later!
