foodwineclick

Break the Easter Rules
Easter Dinner has rules. Thou shalt serve either ham or lamb. No other dishes may be substituted. Well, I’m not all that fond of ham (it’s ok, just not my favorite) and Julie definitely will not eat lamb. So we go rogue at Easter, join us!

Fresh asparagus, a sure sign of spring.

Fresh peas are great if you can get them. They’re still at least a month away in Minnesota…

Celebrate Spring with Fresh Vibrant Spring Veggies
The date for Easter changes from year to year due to the way the various religious calendars work.  The range goes all the way from March 22 to April 25.  April 1, 2018 is definitely on the early side. Now, in Minnesota, spring doesn’t come until the latter side of April. We’re not thinking about cutting the grass yet, we’re not looking out for crocus’ and daffodils. We’re still waiting for the snow to melt. But on Easter, we are thinking that spring will come!

Easter dinner with no lamb or ham in sight. OK, there is bacon present…

It’s time to serve something springlike, time to leave the dutch oven in the closet.  What to cook? Make sure it has plenty of asparagus and spring peas. How about spaghetti carbonara with asparagus and spring peas? In a nod to Grandma, carbonara does have bacon, so we have a touch of ham in the dish.  With all those fresh spring greens, wine pairing can be a bit of a challenge. Good choices include New Zealand Sauvignon Blanc, Grüner Veltliner, or perhaps a Vinho Verde from Portugal. For red, we went with a fun choice: (dry) Lambrusco frizzante. Lambrusco is a great partner for charcuterie, so the bacon is a natural. Forget Riunite, dry Lambrusco is a different animal and always a surprise: sparkling, red, and dry.

H&M Hofer Grüner Veltliner “Freiberg” Niederösterreich 1.0 liter bottle ($13.50 at Surdyks)

When you’re looking at Austrian and German wines, a sure sign of quality can be found on the back label; look for “Terry Theise selection, imported by Skurnik Wines”. Terry knows these regions, think of him as your trusted advisor.

Eye: Clear, medium lemon yellow
Nose: Clean, medium intensity, stony & floral with lemon peel, green apples, mild green herbal aromas.
Mouth: Dry, medium intensity, medium body with medium acidity well buffered by creamy texture. Medium finish of stony, flinty flavors with lemons and green apples. Delicious with the fresh, herbal notes of the vegetables and the acidity is a great counter for the creamy sauce.

Plenty frizzante when you pour

Fine bubbles persist as you drink the wine. Dry, red and sparkling is always a fun surprise.

Vigneto Saetti Ross Viola Lambrusco del l’Emilia IGP 2014 ($15 at Sunfish Cellars)

If you’re looking for dry Lambrusco, look at the alcohol content.  Anything over 11% will be dry.  This wine is imported by Louis/Dressner Selection and is listed as an organic wine. The label discloses this as a “red sparkling wine” fermented in bottle without addition of sulphur dioxide, disgorged in May 2015.

Eye: Clear, frizzante medium ruby color. Fine bubbles persist after a foamy pour.
Nose: Clean, medium intensity dark fruit with violets and baby powder perfume in front
Mouth: Dry (but fruity), Medium intensity flavors of blueberries, bright medium+ acidity, low tannins. Medium- body, medium- alcohol. Lively and full of fun fruity flavor with cleansing acidity with a persistent fizz in the finish. Great for cleansing your palette from all that creamy carbonara sauce.

Creamy pasta, fresh spring vegetables. It’s enough to convince a Minnesotan spring is on its’ way!

Still says Easter (or spring) to me

Each wine was perfect with the meal in its’ own way.