EAT, DRINK, IT IS EASTER!

Our very own in-house Sommelier & Business Manager, Mark Law, shares some tips on which wines to pair with classic Easter foods.

Drink wine and eat bread as symbols of my blood and body, the disciples of Jesus were told at the Last Supper, shortly before the Crucifixion. Easter is the most important celebration for Christians, commemorating both the death and resurrection of Jesus. The former is symbolised in the Easter favourite, the Hot Cross Bun, while the idea of rebirth is carried through the Easter egg.

But Easter is also a holiday, a joyful time to gather with friends and family for lunch and dinner and, what we at TFW value so deeply: the sharing of wine and the celebration of conviviality.  

APERITIF: Prosciutto-wrapped Melon Bites with Mint

WINE PAIRING: The Flying Winemaker King Valley Charmat Brut – crisp and fruity

RESULT: Lively bubbles and bright acidity cleanse the palate

TO START: Goat Cheese & Herb Tartlets 

WINE PAIRING: The Flying Winemaker Marlborough Sauvignon Blanc – vibrant and aromatic

RESULT:  The wine's zesty characters cut through the cheesy richness, while herbal notes complement the fresh herbs

FISH COURSE: Pan-seared Salmon with Lemon-butter Sauce & Asparagus

WINE PAIRING: The Flying Winemaker Margaret River Chardonnay – restrained and elegant

RESULT: Balanced acidity and complexity complement the richness of the salmon and sauce, while the citrus notes echo the lemon, and the subtle oak pair with the buttery elements

POULTRY COURSE: Roast Duck Breast with Cherry Sauce

WINE PAIRING: The Flying Winemaker Marlborough Pinot Noir – Marlborough Pinot Noir tends to be light-ish in body with bright red fruit flavours, often with earthy undertones, and silky tannins

RESULT: The late great Roy Moorfield, a stalwart of the Victorian wine scene, championed the pairing with his legendary Melbourne Pinot Noir and Duck Crawl. The wine's fruitiness complements the cherry sauce, and earthy notes add complexity, while acidity balances the richness of the duck

MEAT COURSE: Slow-roasted Lamb Shoulder with Rosemary & Garlic

WINE PAIRING: The Flying Winemaker Margaret River Cabernet Sauvignon – elegant with refined tannins. Save some to try with your dark chocolate egg! 

RESULT: Perfect counterpoint of the richness of the lamb and the Cabernet's structure and savoury complexity

TO FINISH: Hot Cross Buns paired with lashings of unsalted butter, and crack open another bottle of the bubbly fun which is our very own Charmat Blanc 

Cheers! Happy Easter, everyone!

BY: ANNABEL JACKSON