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How to Pair Wine and Easter Entrees

Martha Stewart Living, April 2014

What kind of wine goes well with an Easter entree? Choose your wine based on the body and taste of the dish. Sweet-savory ham and delicately flavored fish won’t be overpowered by lighter wines. Gamier meats, such as lamb, are delicious with a fuller-bodied pairing. Acidic foods, like a dressed salad, work best with similarly flavored wines, like a crisp Sauvignon Blanc. Fatty meats like rib eyes should be enjoyed with tannic red wines, such as Cabernet Sauvignon. Consider the meal’s region, too, and match it with a wine from nearby, says master sommelier Bobby Stuckey of Frasca Food and Wine, in Boulder, Colorado.