Any Interesting Wine-Food Easter Matchups?

We'll be enjoying our Roast Leg of Lamb with a 1985 Meyney and a 1985 Guenoc Premier Cuvee Cabernet Sauvignon, so what's your Easter, or Passover, wine-food thing?

[Robin Garr]

I've long been a big fan of Right Bank Bordeaux, Merlot and Cab Franc dominant, with lamb, although it's worth noting that the flag of Mouton bears a sheep, and the name of the region suggests a sheepish heritage.

I've long been a big fan of Right Bank Bordeaux, Merlot and Cab Franc dominant, with lamb, although it's worth noting that the flag of Mouton bears a sheep, and

"the name of the region suggests a sheepish heritage".

Well Robin, these are rather venerable wines, so maybe I should seek out a leg of sheep to roast, wonder if Shop-Rite carries it?

We've having ham, Cumberland sauce, spoon bread, glazed carrots, and peas. The wine is an Italian Pinot Nero.

I've been looking forward to the weekend as an excuse to do something fun but then in the past few days I've come down with another cold. So no wine until next weekend!

And given all the Easter treats we've been inundated with on behalf of my son, there's not even an excuse to make a special dessert.

[David M. Bueker]

Eat what I want. Drink what I want. Most likely fresh pork with Riesling or Champagne.

I'm cooking lamb chops rather than ham this year. With ham I usuallly go for a Pinot Noir but with the lamb chops I will be opening a Tempranillo. I will also have potatoes au gratin and asparagus with dinner and peach pie for dessert.

Betsy is playing at a local church this AM, and then we are going to a big potluck party. Taking a ham with green sauce from Silver Palate cookbook, and I'll bring a Kabinett or Spatlese to pair. I'll probably carry a red as well, no Lacryma Christi available, but will try to come up with thematic wine/ L'enfant Jesus is more Christmas, maybe a Baudry Croix Boisee.

2012 Kris, Provincia Di Pavia, Pinot Noir IGT ($11.99 U.S., Alcohol level: 12.5%). Dark ruby in color with purple hues; shows aromas of ripe blackberries and red forest fruits. Flavors in the middle include red and black fruits, followed by subtle earthiness and firm, well-framed tannins; finishes very nicely.

Matched it with Easter ham in Cumberland sauce, spoon bread, glazed carrots, and green peas.

Lamb is traditional - had roasted leg of lamb with traditional match of claret, Château La Grave de Bertin Reserve 2011

Dessert we did a artisan chocolate tasting - squares from six different plantations in South America and Africa and two different varieties, match with a Rutherglen muscat sticky from Campbells

Matched it with Easter ham in Cumberland sauce, spoon bread, glazed carrots, and green peas.

Well, you learn something new all the time, I've never heard of Cumberland Sauce, but it sounds interesting from a historical and culinary perspective, so guess I'll have to make up a batch and try it out.


Wikipedia:
"Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb. Created sometime in the late 19th century, the sauce was named for the Duke of Cumberland, who had ties to Hanover, Germany, where the sauce was invented. It is a more complex version of a simple redcurrant sauce

Despite its German origin, today the sauce is ubiquitous in the Cumbria region of England and is thought of as a thoroughly British condiment.

Although variations exist, common ingredients include red currants or cowberries, port or wine, mustard, pepper, orange, ginger, and vinegar."


Wonder where one acquires "cowberries"? Interesting, I'm guessing it tastes good too!

JAMES BEARD’S CUMBERLAND SAUCE:
1 T Orange zest
1 C Port
1/3 C Orange juice
1 T Lemon juice
½ C Red currant jelly
Pinch Ground ginger

Add orange zest to Port in saucepan and reduce to 1/3 cup. Add remaining ingredients and stir until jelly melts. Makes about one cup.

Mouton bourguignon and 1989 J. L. Chave Hermitage Rouge.

-Paul W.

My older sister prepared the Easter lamb this year (we gave Mom a little break). She charbroiled it using a Greek rub or marinade recipe she got from her Greek sister-in-law, absolutely delicious! My homemade Barbera wine (especially the mature ones) fit the bill nicely.

Salute