Wine suggestions to accompany your Easter feast...

On Holy Saturday’s night, after Ressurection, accompany the traditional soup of magiritsa with a Chardonnay (for mushrooms or chicken soup), or a white wine such as Satorini barrel, or Agiorgitiko, for soups with livers, dill and lemon.

On Easter Sunday, match your lamb on the spit with a red wine with good acidity and tannins, which will deal with the fat and the protein, while a lamb baked in the oven will fit better with a less aggressive, but with good body wine as an Agiorgitiko. If the lamb on the spit is marinated with spices, then you need a red wine with a slightly sweet fruit, such as Chilean Cabernet Sauvignon, Pinotage or Australian Shiraz. If the character of the marinade is herbal, we will need a wine with higher acidity and less fruit as Xinomavro, Barbera, Chianti etc, while a crisp Assyrtiko with a full body, such as Nikteri, will also go wonderfully.

Via www.clickatlife.gr

From: Anthi Sasmatzoglou

back