Hop Into the Easter Long Weekend with Bishop’s Cellar

I don’t love winter. I do my best to enjoy some aspects of the cooler months here in Nova Scotia, but I genuinely look forward to every Spring so that I can get my hands back in our veggie garden and take my dog out for sunny hikes on trails free from snow and ice.

Easter weekend is always a good time to celebrate Spring! So, this long weekend I’ll throw all the windows in my house open to let in the fresh air and cook a big dinner for family & friends. 

Wine and food are better together and I’m always looking for opportunities to showcase great pairings to the people I love.  Although wine and food pairings can be completely subjective to the individual, here are 4 simple guidelines that you can follow when considering what wine to choose for your Easter dinner:

1. Pick a wine to complement the meal

To complement a dish with wine you must first take into consideration the intensity of the dish and the flavor of the wine. Pairing food and wine in this manner will actually offer a heightened intensity to the dish. For example an earthy Pinot Noir will complement the flavors in an earthy mushroom dish. I love a fresh, aromatic white or even a rich and creamy white wine with Turkey. Similarly, I love smooth, fruit forward red wines with ham.

2. Pick a wine to contrast the meal

Alternatively, you can also select a wine with flavors, weight and texture that contrast your main dish. This will increase the prominent flavours of the dish and create a refreshing sensation for the palate.Ultimately in wine and food matching, we’re striving for balance.  A great example of this would be a dry, crisp Riesling with a richly prepared ham. Or, you could pair a sparkling wine with a rich, flavourful dish to create balance on the palate.

3. “What grows together, goes together”

Historically, and still continuing today, wines are typically enjoyed within the region they are produced and paired with traditional local dishes. A perfect example can be found right here in Nova Scotia. Our crisp and mineral whites are the perfect choice for local whole Salmon or Sockeye Trout. I love Tidal Bay, Nova Scotia’s signature white wine blend, paired with Sustainable Salmon or Rainbow Trout that I get in my weekly Catch-of-the-Week from Afishionado Fish Mongers. I know it is more and more common for people to serve

Here are my suggestions for Easter Dinner wine pairings!

Sparkling 

Perelada Stars Cava Brut Nature, Spain

L’Acadie Vineyards Vintage Cuvee Rose, Nova Scotia

Moulin Blanquette de Limoux, France

Fresh and zesty aromatic white

Haut Perron Sauvignon Blanc, France

Bellori Joven Verdejo, Spain

Rivera Bombino Bianco, Italy

Rich and creamy white 

Montes Classic Series Chardonnay, Chile

Wente Morning Fog Chardonnay, California

Demorgonzen Reserve Chenin Blanc, South Africa

Medium bodied, smooth and fruit-forward red 

Quail’s Gate Merlot, British Columbia

Spy Valley Pinot Noir, New Zealand

The Crusher Petite Sirah, California

Full, ripe, round and spicy red 

Director’s Cut Zinfandel, California

Vega Moragona La Duna, Spain

Saltram Mamre Brook Shiraz, Australia

 

Happy Easter long weekend!

Jenny