What fresh, savory surprises this updated menu for Easter dinner brings! Best of all, it's really doable: Just follow our make-ahead plan.
Perfect Wine Pairings
Ham, the centerpiece of our Easter menu, pairs well with dry rosé wine. Light tannins and berry fruitiness make it a thirst-quenching partner for ham’s salt cure. The acidity and dry finish of Jaboulet Côtes du Rhône Parallèle 45 Rosé 2008 ($13, left bottle) also complement the artichoke-potato side dish.
Much the way apple, apricot, and pineapple are ideal partners for ham, so, too, are wines with similar fruity notes. Apricot and yellow apple flavors of Hogue Riesling 2008 ($10, center bottle) make a juicy contrast to salty ham. Crisp acidity and light body keep it from seeming too sweet.
For the fresh fruit dessert, choose a wine that is equally refreshing, like a Moscato. It's generally light in alcohol, with just enough sugar to match our gently sweet dessert. Woodbridge by Robert Mondavi Moscato 2008 ($8, right bottle) has lychee and honey aromas that highlight the honey cream.