The big weekend is here, and what a delicious one it will be. Probably one of the best things about a holiday or celebration is that there is always a great meal as the centerpiece. I don’t mean “meal” as a single dish, but as an actual event where every piece plays an important part in making the meal work; Appetizers, sides, main course, desserts and of course, the drinks. For this eventful weekend, we have a few selections and dinner pairings that we think will go perfectly with whichever meal you chose to prepare.
The first three picks are from our limited Bordeaux Collection. The Chateau Laurensanne 2008 Bordeaux and the Château des Proms 2008 Red Bordeaux Blend are both fine reds, whose blends of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec possess a gorgeous floral bouquet of spring, fruity notes of blackberries, blueberries and the like; full bodied yet layered with light flavors. Both wines are the perfect pairing for any Easter dish, but you’ll get the most out of them with a prime meat like beef or lamb.
Our third Bordeaux is the Cuvee Clemence 2008 Grand Vin de Bordeaux, Entre-Deux-Mers. It’s a white wine with more woody and floral aromas, dryish but with a citrus finish. This Bordeaux will pair great at Easter dinner with a side of potatoes, cheeses or green beans.
For those celebrating Passover, we pulled together a delightful collection of kosher wines sure to complete the merriments. We’ve picked three Cabernet Sauvignons that sport expressive aroma blends of fruity black cherry and blueberry with sweet chocolate, licorice and spices. The Covenant 2008 Red C Cabernet Sauvignon Napa Valley and Covenant Cabernet Sauvignon (in both 2007 and 2008) make for impressive selections. Our kosher wines are handled only by strictly Sabbath-observant Jews, who use natural, indigenous yeasts all within the parameters of kosher conventions.
Both collections from Easter and Passover are a perfect pairing for this delicious Lamb Chops with Eggplant Caponata recipe from the Food Network below:
What you need:
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook 3 minutes. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly.
Place a large skillet over high heat. Season the lamb chops with salt and pepper. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare.
Divide the eggplant caponata and lamb chops among plates and garnish with arugula.
To complete the dinner, try your hand at these simple and quick side recipes for Twice Baked Potatoes and Honey Glazed Carrots. The Potatoes will be great with the white Bordeaux and the carrots a sweet addition for the red wines.
Finish the night with some dark chocolate and these selections for dessert wine pairings: