For this week’s #SundaySupper we celebrate the traditional spring feasts of Easter and Passover. And what’s a feast without some good wine?

Wine has always figured prominently in many religions, including Communion in the Christian faith, and the Passover Seder.

The two main dishes served for Easter are ham and lamb. Both pair quite well with a wide variety of wines—Red, White and even Rosé. Ham’s tried and true partner for white wine are Riesling and Gewürztraminer. Both wines offer fresh, flavorful taste profiles with enough sweet fruit to balance the salt in the ham and enough acidity to support endless variety of glazes that top the ham. If you prefer a red wine with your ham, go with Zinfandel especially if your ham features a spicy sweet glaze.

Lamb’s tried and true wine partner is Pinot Noir. The fresh, earthy, herbal, spicy character of Pinot Noir will enable you to play with a variety of marinades, crusts, and sauces. Pinot Noir also has the added benefit of working with roast poultry or even beef should you fancy those in addition to, or instead of the traditional ham and lamb main dishes. Other reds like Syrah, Rhône blends, Merlot, Tempranillo, and Cabernet Sauvignon also work well.

So then how to choose which? I’d recommend Pinot Noir for rack of lamb, or leg of lamb served pink with fresh herbs or spring vegetables. For roast lamb, or lamb shank served more well done served with garlic and/or rosemary and a sauce, choose Cabernet Sauvignon or a Bordeaux blend. For slow roasted lamb or barbecued lamb go with a Syrah.

Of course, there’s more to a feast than ham and lamb. Likewise, there are other wines to consider for your feast. I highly recommend having a bottle of bubbly on hand. And also consider a Rosé, either sparkling or still. Both are very versatile at the table and will go will with everything from your first course through your main dish.

Here are my recommended wines for your Easter/Passover feasts!

Wines for Easter

Know what I love about sparkling wine? It’s the only type of wine that’s socially acceptable to drink with any meal! Besides, it pair well with almost anything, and adds a celebratory feel, a “je nais se quoi” to your gathering. So have a bottle of bubbly on hand. I recommend Gloria Ferrer Blanc de Noirs – a sparkling wine made mostly from Pinot Noir with a cherry, citrus, and vanilla character. It’ll be great with your appetizers and salad.

For white wine, I recommend an off-dry (slightly sweet) Riesling. One of my favorites is the 2012 Chateau Ste. Michelle-Dr. Loosen Riesling Columbia Valley Eroica. It’s off-dry with vibrant acidity and a beautiful white peach, grapefruit and mineral character.

Rosé is an oft overlooked option at the table for Easter. It has mild red wine flavors with the cool refreshing personality of a white wine. Look for the 2013 Bonny Doon Vin Gris de Cigare. It has a crisp, refreshing wild strawberry, citrus character. It will pair well with a wide range of appetizers, salads, and side. And even the ham!

For red wines, I recommend a Pinot Noir, and a red Rhône blend. I like 2011 Mt. Beautiful North Canterbury Pinot Noir 2011 from New Zealand where they’re makings some fantastic Pinot. It has harmonious black cherry, cranberry, baking spice and vanilla character. I also recommend the 2012 Tablas Creek Vineyard Patelin de Tablas. It’s a blend of mostly Syrah, Grenache, and Mourvedre that has juicy raspberry, cherry, spice, slightly herbal character underscored by an appealing minerality.

Wines for desserts

For desserts, I recommend Moscato d’Asti for fruit based and creamy desserts or Madeira for richer desserts such as cheesecake, tiramisu or chocolate based desserts.

Look for Vietti Cascinetta Moscato d’Asti, it’s billowing peach, and rose petal aromas are followed on the palate delicately sweet, lightly sparkling with fruit-driven peach, and apricot flavors.

Madeira is a fortified wine made on an island off the coast of Portugal. It has wonderful toffee-caramel like character that is the result of heated aging. And its acidity keeps it from being overly cloying on the palate. Look for Broadbent 10 Year Old Malmsey. It has a rich full-bodied molasses, toffee character with hint of orange character.

Wines for Passover

Kosher wines have come a long way from overly sweet Manischewitz. There are quality bottles produced all over the world including Israel, Italy and Napa. And today’s Kosher wines can compete with the best wines from around the world. Here are some quality bottles that won’t break the bank.

On the sparkling wine front, look for newly released Freixenet ‘Excelencia’ Kosher Brut Cava with a crisp, refreshing pear, and apple character to pair with your breakfast/brunch (bubbly is the only wine that’s socially acceptable in the morning ;-), appetizers, salads, and egg-based dishes.

2013 The Tribe Chardonnay – from Napa Valley based Covenant Wines, one of the top producers of Kosher wine. This is a crisp, fresh Chardonnay with hints of apple, pear quince, and a bit of spice. It’s also a great option for pairing with appetizers, especially those with melted cheese, or chicken.

2010 Gamla Reserve Cabernet Sauvignon, Golan Heights, Israel – Here’s a medium-bodied red wine that has a fruity, smooth, blackberry, cassis, and vanilla character. Pair with braised lamb.

Whether you’re celebrating Easter, Passover, or just looking for menu inspiration, the #SundaySupper team of weekly contributors has a stellar line up of recipes waiting for you! Check it out….

Breakfast/Brunch

Colomba Muffins from Manu’s Menu
Strawberry Amaretto Coffee Cake from Savvy Eats
Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
Spinach Bacon Breakfast Cups from Runner’s Tales

Appetizers:

Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
Whole Wheat Croissants from What Smells so Good?
Hot Cross Pretzels from Jane’s Adventures in Dinner
Italian Easter Bread from Curious Cuisiniere
Greek Easter Bread from Hip Foodie Mom
Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
Paska Bread from Seduction in the Kitchen

Sides and Salads:

Aunt Ruthie Mashed Potatoes from Melanie Makes
Vegetarian Cornbread Stuffing from Pescetarian Journal
Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
Passover Kugel: Veggie-Style from Take A Bite Out of Boca
Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

Pan Seared Lamb Chops from The Foodie Army Wife
Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
Italian Easter Torta from La Bella Vita Cucina

Desserts:

Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
Easter Basket Cupcakes from MealDiva
Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
Lemon Blueberry Basil Cupcakes from Brunch with Joy
Banana Carrot Cake Bread from Peanut Butter and Peppers
Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
Gluten Free Easter Cupcakes from Gluten Free Crumbley
Lemon Coconut Bars from Magnolia Days
Lemon Icebox “Pie” from girlichef
Easter Basket Cupcakes from The Ninja Baker
Carrot Cake Sandwich Cookies from Pies and Plots
Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
Passover Chocolate Chip Cookie Bars from Food Lust People Love
Strawberry Filled Crepes from Try Anything Once Culinary
Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva

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