Food & Wine Pairings

It’s not too late to plan an elegant, crowd pleasing Easter dinner. With just a few last minute arrangements, a delightful menu is yours for the making. Traditionally, roasted leg of lamb or ham is served for Easter dinner. The good news it that all of these ingredients are widely available for purchase and rather uncomplicated to prepare.

Many people associate Easter as really the beginning of Spring so it’s no surprise that popular Spring-like side dishes include bright in-season asparagus, spring onions and new potatoes. Follow any of the recipes below for a simple but deliciously impressive Easter dinner.

• Spring Onion Soup
• Asparagus Tart
• Herb Roasted Leg of Lamb or Maple Glazed Ham with Roasted New Potatoes and a Ragout of Peas and Morels.
• A delicate Pinot Noir or a robust Sangiovese are both excellent pairing choices for either the lamb or the ham.
• Finish your dinner with an easy Ricotta Cheesecake.

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March: Lake County Trio Blanca – California, USA

Yield: 6 servings

Ingredients: 

• 2 large lemons, divided
• 1/4 cup softened butter
• 3 tbsp finely chopped fresh sage
• 1 tbsp Dijon mustard
• 1/2 tsp each sea salt and freshly ground pepper
• 1 whole roasting chicken (about 3 lb)
• 1 lb baby potatoes
• 1 lb carrots, peeled and cut into equal chunks

Suggested Accompaniments

• Tossed green salad and crusty rolls

Method:

Preheat oven to 400°F.

Finely grate 1 tbsp of zest from one lemon; halve and squeeze enough juice to measure 2 tbsp. Slice remaining lemon thickly. Arrange in a roasting pan.

Blend butter with sage, Dijon, lemon zest and juice, salt and pepper; set aside.

Place chicken, back-side-up, with neck facing away on a cutting board. Use a chef’s knife or poultry shears to cut along each side of the backbone. Remove and discard backbone. Turn chicken over; turn legs drumsticks inward and press on breastbone to flatten.

Place chicken, cut-side-down, over lemon slices. Carefully loosen skin over breast meat, legs and thighs using fingertips.

Melt 2 tbsp butter mixture; toss with potatoes and carrots. Scatter around chicken.

Rub remaining butter mixture evenly under and over skin of chicken.

Roast, basting occasionally, for 60 to 75 minutes (or until an instant-read thermometer registers 165°F in thigh and 175°F in breast meat).

Cover and rest for 10 minutes. Carve chicken into portions and serve with vegetables.

Tip: To make pan gravy from the drippings, scoop out roasted vegetables and lemon slices. Set roasting pan over medium heat. Blend in 3 tbsp flour, scraping up browned bits. Stir in 1 1/2 cups chicken broth and a splash of white wine. Cook, stirring, until thickened. Strain (if desired) into a gravy boat.

Pair with: LE14 California Lake County Trio Blanca

So you have your 2012 Limited Editions bottled. Now what? The obvious answer is to uncork and enjoy them. While you’re at it, why not enhance your experience by pairing these amazing 2012 Limited Edition wines with some complimentary foods? Here are some tasty suggestions provided by Wine Educator Dave Larocque who was the facilitator at our Annual Limited Edition Wine Tasting this year:

Washington Meritage

• 2 year old cheddar
• Avonlea Cloth Bound Cheddar
• Mini burger (slider) with cheddar on top; mustard on the side and barbecue sauce on the side

South African Sauvignon Blanc/Semillon

• Soft goat cheese on a water cracker
• Vegetarian California roll with soy sauce or ginger sauce on the side

California Petite Sirah/Zinfandel

• Piave cheese from Italy
• 70% dark chocolate
• Meatball with peppercorn sauce on the side

German Traminer Spatlese

• Moderately spiced sausage with grainy mustard on the side
• Moroccan Spiced Cheddar from Coombe Castle, England
• Thai Curry Cheddar from Coombe Castle, England 

Spanish Matador Trio Red

• Manchego aged 18 months
• Moussaka
• Bean Salad
• Pizza with lots of mushrooms, chorizo sausage, tomato sauce and mozzarella