Today is all about Easter wines on both The Broadcast and D Magazine’s SideDish, giving some great suggestions on what to pair with your Sunday Easter brunch. Click below to see the segment; here for some additional suggestions on SideDish. Happy Easter toasting!
Croft Pink Port – $17 at Goody-Goody Stores – a light and fresh style Port, that is still fortified, so the alcohol level is up there, but the flavors are juicy and sweet with layers of wild strawberry, cherry and raspberry.
Croft Pink Apple and Pink Julep
PREPARATION: In a long glass, place 10 to 15 mint leaves with a shot of apple juice. Gently press to extract the full aroma of the mint and add a large measure of Croft Pink Port. Add some ice and swizzle until the cocktail is chilled. Fill the glass with more ice and a splash of club soda and garnish with a sprig of mint and an apple fan.
Vineyard 29 Cru Sauvignon Blanc – $54 via their website – Aged Bordeaux style, held 11 months in partially new French oak giving the wine great textuere and balance without too much weight. Layers of fresh citrus, Myer Lemon and stone fruit fill the palate of this beautiful wine perfect for brunch staples.
L’Ecole No. 41 Semillon – $22 at Goody-Goody Stores – Best known as the grape of Sauterne that does surprisingly well in the Washington soils of Columbia Valley with the weight, texture and balance of a Chardonnay and the fresh, fruit forward aromas of a Sauvignon Blanc. Filled with juicy, ripe melon, citrus and gooseberry with a touch of steely minerality and creamy lemon curd. Great paired with light omelets, poached fish or even chicken and waffles.
Ricossa Dolcetto Piemonte – $20 just now available in Dallas at Goody-Goody and Whole Foods – Dolcetto is a perfect light red for brunch, great served slightly chilled to perfectly room temperature, filled with juicy red fruit and the inherent earthiness of Piemontesse wine. Great with lamb, pork or chicken, yet still light enough for cheese and charcuterie.
Aiken Sonoma Pinot Noir – $55 available via their website
Aiken Sonoma Pinot Noir -$55 available via their website – Pinot is the perfect wine for fish, like grilled, smoked or poached salmon, halibut or fresh shrimp, as well as bacon and eggs and this one from one of Napa Valley’s icons, Joel Aiken, is a tiny production special wine the melds rich, robust fruit with delicate, elegant balance for a wine that can match hearty dishes, like a grilled steak or brisket or light spring salads and cedar plank salmon.
Merryvale Cabernet Franc – $90 available in limited quantities via the winery – If you are preparing anything herb rubbed, grilled or smoked, like a rack of lamb, steaks, bacon wrapped herb-rubbed pork tenderloin or slightly gamey venison or even quail, Cabernet Franc is a wonderful go to and this one from Napa Valley’s Merryvale is quite special. Very small production filled with red berry fruit notes mingling with a touch of woody herbs, with a smokey meatiness that mingles with toasted caramel. Bold, yet balanced with well integrated tannins making this a lush and lovely selection any time of year.
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