The Wine&more Easter Wine Selection
Traditionally, Easter is among the most popular Catholic celebrations in Croatia. Different types of food are being prepared… from fish eaten on Friday, ham, and eggs prepared on Easter morning, followed by poultry or lamb for lunch. At the beginning of the long weekend full of homemade food, we are asking what types of wine could pair well with our festive tables. Here is the Wine&more Easter Selection!
Good Friday is a day of penance through fasting. This means you won’t find any meat on traditional Croatian tables, and the meals will be as light as they can be. Good Friday is a day for fish, and this will be the main entree for lunch.
This is the time to bring white and refreshing whites on the table, as the choice of seafood tends to be light in flavors so it won’t overwhelm the wine. Pošip wines from Dalmatia have the power and characteristics to play with even the most intrinsic fish dishes.
Easter Ham is a part of simple traditional Easter cuisine.
Easter morning has arrived. The table has been set for Easter breakfast, the most beautiful breakfast throughout the whole year!
We know that pairing wine with breakfast may seem odd, but let’s be honest – we usually start breakfast around 11-12, so we usually won’t skip a glass of wine.
In Croatia, you’ll find epic proportions of food already at breakfast. Ham is usually cooked or sometimes baked in bread. Side dishes include a lot of fresh vegetables, scallions, radishes, tomatoes and more. Of course, ham cannot go without eggs and horseradish. “Pinca” is a sweet bread prepared for Easter morning.
All these flavors add up to a finding the right combination to pair with wine. We have salty ham, spicy horseradish, and sweet “Pinca” bread. Although every one of these components alone requires a different style of wine, if you go with a lighter red, not too bold, but with enough character, you could be on the right track.
In this case, we suggest Plavina – a red grape variety from Dalmatia, lighter in body and alcohol. We enjoy this type of wine and are careful not to start the day with wines that may be too heavy. The Ante Sladić family comes from Plastovo, one of the most specific micro-climates that you’ll find in Dalmatia. The nights are cooler and there is a significant continental influence, which is a result of preserved freshness in Plavina wine.
If you’ve decided on enjoying white wine, there is another wine producer from the same area in Skradin that may suit your pairing. The Bibich Winery is also located in Skradin, reflecting much of the specific climate conditions that are present there. In a bottle of Bibich R5 blend, indigenous white varieties such as Maraština, Debit, and Pošip dominate it.
Very intriguing wine, aged in new and used oak where you’ll find butter and almonds flavors. Since we have bold foods with many flavors on the table, here’s a wine that can keep up with it all.
The Bibich R5 pairs well with lunch too, especially if you have darker meat, duck or roasted poultry.
Although we haven’t recovered from the overwhelming breakfast yet, there is new food being served at the table. It happens every year in most Croatian households. At celebrations like Easter, we eat much more than we usually do. Everything revolves around food, family, and wine to top it off.
Usually, roasted meat or poultry is served for lunch. There’s an excellent opportunity to now serve those bold red wines we were saving for the afternoon hours.
Cabernet Sauvignon blends work well with roasted meats that are salty (saltiness in food goes great with most of the bold, dry wines making them feel more tender and gentle) and especially if you have a flavourful and spicy sauce to go with the meat.
Try the combination of Cabernet Sauvignon, Merlot and Syrah blended in Jakob Cuvee from 2014. This Cuvee is a robust red wine in which you’ll find much of the darker fruits, vanilla, and extra spiciness that the proportion of Syrah brings to the blend. You will also find black pepper and other herbs in the blend.
When we’re talking about poultry like duck or turkey with side dishes, since the meat is more tender and has more gentle flavors, you can try lighter red wines. Crunchy acidity that is found in some lighter red wines is perfect for creamy and fatty parts such as duck breast or turkey legs that are darker.
We are especially fond of one small producer from Imotski who makes red wine from a relatively unknown red variety, Rudežuša. It is almost impossible to explain how to read this name if you aren’t from Croatia – but if you get it for your Easter pairing, it will speak for itself.
Testament The Dalmatian dog from 2016 is light, mineral with a lot of cherries on the nose. This red wine is especially easy to drink so you’ll have to get extra bottles for this special occasion. The price is a true value for money, starting at only 6,99 EUR. It’s a straightforward wine, well crafted, and will be a great companion to your Easter meal.
Any place left for the dessert?
If yes, congratulations! You are almost like a genuine Croat – large appetite for good food paired with amazing wines. When pairing sweet food with wine, be careful to adjust the levels of sweetness in food with the levels of sweetness in wines accordingly.
The sweeter the food, the sweeter the wine should be! The Muscats from Momnjan have a reputation on their own. This one from the Kozlović winery has a nose full of those enjoyable Muscat aromas of grapes, lemons, ripe pears, apples, and flowers. The scent you’ll absolutely fall in love with.
It’s not sweet but rather a medium-sweet wine so it will go with medium-sweet desserts. It has an exceptionally creamy texture that will balance well with creamy cakes.
A lovely wine that isn’t a sugar bomb and you will probably end up drinking it even after you’ve finished your dessert.
We hope you’ll all be spending these holidays accompanied by great meals paired well with some new bottles of Croatian wines we suggested in our Wine&more Easter Selection.
Happy Easter to you all!