03/24/05 Food and wines - Easter meal

Welcome to Vine to Wine, this is your host Linda Moran, and today we are going to discuss Easter Brunch and Dinner, and the wines that go with it. The Easter weekend is upon us and it is a time when many of us get together with friends and family to share a meal. Probably the most common get together is Brunch. But at that time it may still a bit early for anything to heavy. The Mimosa, a combination of sparkling wine and orange juice, is always refreshing. It is great when made with a low alcohol Moscato d'Asti from Italy. Moscato is also good with a float of cranberry juice on top. Brunch foods are extremely varied, but one item that I to bake is an applesauce cake. They are simple and there is no need to frost them. They are a nice Brunch cake, as a slice is equally as good with an omelet, as it is with fresh fruit salad or quiche. If your Brunch fair is a bit more savory - say with a poached salmon - try serving a slightly chilled Rose' or lighter style Pinot Noir. Many Easter dinners feature Lamb, and there is no hard and fast rule about what to serve. It really depends upon the preparation. I usually serve a blended white like Semillon Sauvignon Blanc or one of the new Chardonnay Viognier blends. For Reds try Pinot Noir or French style Syrah. Whatever you serve, and whatever you drink with it, just make sure that your main focus is upon enjoying your friends and family. Have a wonderful Easter and thank you for joining me on today's Vine to Wine.