Easter Feast Recipes and Pairings

Ham, with its sweet-and-salty richness, pairs best with wines that have a touch of sweetness, plenty of acidity and bold fruit. We have just what you need: Kettmeir Alto Adige Pinot Bianco is a perfect white wine pairing for that honey baked ham. Also limited quantities of Planeta Etna Carricante in three separate cuvée that all match well with ham.

The other Easter biggie (and my favorite) is lamb. A marinated and grilled boneless leg of lamb is a standard. 
Lamb always makes me think of Provence and makes me choose the wines of Provence so I recommend the 2014 Chateau du Trignon Sablet Côtes du Rhône Villages. A classic southern Rhône blend with a little age on it. Nicely balanced and ready to enjoy. From the Northern Rhône I have a great value Syrah from a great up and coming producer Julien Cecillon.


Epicurious recently featured 38 great recipes for Easter Ham or Lamb and they all look delicious! You can check them out here if you need some menu inspiration.

We also reccommend this delicious rosé for everyone to enjoy... or to get you through that long Easter Egg Hunt! 

As many of you know, I enjoy cooking for family and friends, and I swear by the simple way to prepare and serve Leg of Lamb: 

Simple Leg of Lamb Recipe

Ask your butcher for boneless or semi boneless leg of lamb and have them butterfly it before you take it home. 

Put it in a large plastic bag with a few cups of your favorite Italian salad dressing, a few sprigs of fresh rosemary. Marinate in the refrigerator it for at least 4 hours or overnight; then remove and set it on the counter for at least 1 hour before you cook it. 

Grill on medium-high heat 20 minutes and then turn it over for another 10 minutes until its pink in the thickest part of the meat. Take it off the grill and cover for 20 more minutes before carving. 

The cook is required to have at least 2 glasses of Rosé while the lamb is on the grill. 





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