If you have family gathering ’round the table for an Easter feast, might we suggest taking full advantage of spring’s bounty? The flavors and colors arriving to market right now offer a refreshing change to our dulled winter palates. This month’s wine pairings were inspired by the book from our friends Andrew Dornenburg and Karen Page, What to Drink with What You Eat.

Fresh peas, lamb, beets and rhubarb…the flavors of spring. Colorful and bright, this month’s dishes are perfect for Easter dinner or any spring celebration.

APPETIZER
Mascarpone and Beet Napoleons with Walnut Oil
Suggested pairing: New Zealand Sauvignon Blanc
(See pairing notes below)

SOUP
Spring Pea Soup
Suggested pairing: New Zealand Sauvignon Blanc

MAIN COURSE
Roman Roast Leg of Lamb with Orzo
Suggested pairing: California Zinfandel or Cabernet

DESSERT
Anise Panna Cotta with Spiced Rhubarb
Suggested pairing: Moscato d’Asti or Late-Harvest Riesling

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