Wines for Easter

It is important to choose the wines that will accompany the Easter delicacies and to complement the flavors, but to point out that besides some basic matches based on the intensity of the tastes the texture and the “weight” of the dish, the choice of combinations is a matter of personal preference.

 But let’s get things from scratch. Evening Lunch and Cookery: There are so many recipes for cooks, such as Greek mums, with jellyfish, with jellyfish, without liver, with mushrooms, with chicken, with dill, without dill, egg-lemon etc that is impossible with a type of wine to cover all versions.

Depending on the texture of the soup, we can match a Chardonnay barrel to the soup with mushrooms or chicken, looking for more intense wine in soup with liver, dill and lemon, where we want to match a wine of satisfactory acidity, body & volume in red middle body Agiorgitiko.

If the lamb on the spit is marinated with spicy spices then you need a red wine with somewhat sweet fruit such as Cabernet Sauvignon. If the character of marinade is lemon, botanical, then we will need a wine with a higher acidity and less fruit like a crisp Asyrtiko.

Lamb’s kebabs or gratuities make a delicious “party” with a Cabernet Sauvignon. A Chardonnay with a light barrel effect, makes an unlikely combination with sweet dips gently squeezed into butter while a red wine with low tannins accompanies excellent meat pie with lamb.

For beef steaks, burgers and other grilled meat, a Cabernet – alone or mixed – would leave no room for nagging while we would go to red less intensive if our meat is pork.

I leave you with my best wishes for HAPPY EASTER