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What Wines Pair with Easter Candy?

What Wines Pair with Easter Candy?


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Off-the-wall suggestions for your Easter basket

Wine and Easter candy sounds like a recipe for disaster. For today, set your preconceived notions aside and come along as we pair four wines with the most popular and nostalgic Easter candies out there.

With the recent surge of unique wine pairings on the web, along with the article on the Best Easter Candy over at What’s Cookin', we couldn't help but put this pairing to the test.

Whether you need some wine-induced creative inspiration for where to hide those chocolate eggs or find yourself alone with a box of Peeps and a craving for wine, we've got the pairings for you. Read on for our recommendations and let us know your thoughts below!

Click here for the Easter Candy and Wine Pairing Slideshow.

- KristinW, Snooth


1 of 7

Chocolate Bunny with a Deep Red Wine

First up on our list is the Jennifer Aniston of the Easter basket: the chocolate bunny. Beautiful and forever a crowd-pleaser, the chocolate bunny is the star of everyone's sugar haul.

"Chocolate is a little easier to pair because if you have a deep red wine you love and a rich delicious chocolate you love, you're gold," explains O&rsquoConnell. "My personal penchant is to take a big red with some sweetness. I turned to a ripasso style Italian wine called Appassimento which is extra ripe and almost raisin-y delicious because the winemaker sun-dried the grapes to make them more concentrated and extremely flavored. It's rich and goes well with chocolate." Whatever red wine you pick, O'Connell suggests you go big or go home: "The darker and richer, the better."


Wine and food pairings for Easter – with the perfect recipes

From sweet to savoury, we have some great options and even better wines to pair with them.

“Drinking good wine with good food in good company is one of life's most civilized pleasures”. These are the words of the late Michael Broadbent MW, legendary wine critic, writer, author, and auctioneer – a towering figure in the international world of wine.

However, these could so easily be the words of Annatjie Melck, foodie legend and chatelaine of Muratie, where the culture of food and wine is an intrinsic ingredient of the Melck family’s history, and life at Muratie today.

If you're wondering what wines you should buy for Easter weekend, Melck shares below a quick guide to what she thinks are the best Easter wine pairings.

Pickled fish paired with Muratie Laurens Campher 2019

Easter time is pickled fish time, especially in the Cape, where this delicious traditional dish has been eaten on Good Friday for hundreds of years. Melck recommends that you enjoy her pickled fish with a glass of Muratie Laurens Campher 2019, an elegant, yet intense white blend with gorgeous stone fruit flavours of peach and apricot, hints of citrus, and fresh acidity all wrapped in creamy oak.

Ingredients

1kg Yellow Tail or Cape Salmon (Geelbek)

Salt and freshly ground black pepper to taste

1kg onions - cut into thick rings

500ml vinegar - 250 ml white and 250ml brown vinegar

4 lemon leaves or bay leaves

Fleck the fish, cut into portions and dry thoroughly with a kitchen paper towel.

Pour the lemon juice over the fish and season to taste.

Heat the oil in an oven pan.

Place the fish portions in the pan and bake for about 15 minutes until nearly done.

Remove from the oven and keep warm in the warming drawer.

For the sauce

Heat the oil in a heavy-bottomed pot and sear the onions and garlic until the onions have become transparent.

Add the curry and turmeric and fry for one minute.

Add the rest of the ingredients, heat to boiling point, and cook for three minutes.

Pour the warm sauce over the warm fish in the oven pan.

Let the dish cool down thoroughly (do not cover the dish).

Keep the pickled fish refrigerated for three days before serving to allow the fish to absorb all the flavours.

Serve the pickled fish with salad, and a hard-boiled egg.

Salmon with tarragon and cream juice paired with Muratie Isabella chardonnay 2019

Baked in the oven, pan-fried, grilled, or smoked - no matter how it is prepared, salmon is always delicious. There’s only one thing that can make the best salmon dishes to the next level: a glass of wine.

Ingredients

Salt and freshly ground pepper to taste

½ small onion, finely chopped

2 tbsp fresh tarragon, finely chopped

2 tbsp fresh parsley, finely chopped

Season the salmon on both sides with salt and pepper.

Heat the oil in a heavy-duty pan until hot and cook the salmon (skin side up) for three minutes until light. brown, then turn it over and cook on the skin side for two minutes.

Place the salmon in an oven-safe dish and sprinkle the onion and the tarragon over the fish.

Add the cream to the dish and bake for 10-12 minutes until the salmon is cooked.

Sprinkle parsley over the dish and serve with boiled baby potatoes.

Marrow bones on toast paired with Muratie Mr May Grenache 2018

Grenache, the dominant grape in the famous red blends of Châteauneuf-du-Pape in the Southern Rhône, is one of the most versatile wines to pair with food due to its spiciness, pure red fruits, and fresh attributes.

Ingredients

You need the middle sections of the long bones (ask your butcher for 5cm lengths).

Salt and freshly ground black pepper to taste.

Rinse the marrow bones thoroughly under cold water.

Dry thoroughly with a kitchen paper towel.

Cover an oven pan with foil and place marrow bones on top.

Sprinkle salt and pepper over the bones and bake for 15-20 minutes.

Marrow bones are cooked when the marrow starts pulling away from the bone and the clear fat starts to drip from the bone.

Remove the pan from the oven and let it cool down slightly.

Use a knife to remove the marrow from the bones and spread it on toast.

Add a little salt according to your liking and serve immediately.

Adding to Melck’s guide, I would also suggest the below.

Scrambled eggs paired with champagne

What else are you going to drink for Easter brunch? Eggs and bubbles are the way to go.

Salmon paired with chardonnay

Depends how you cook it but salmon pretty well always works with chardonnay, but if it’s smoked salmon try sauvignon blanc.


11 Wine and Candy Pairings Every Junk Food Lover Needs

I've just discovered the secret to happiness, I think.

The best thing about being an adult is that you can eat candy and drink wine whenever you damn well please, and nobody can say anything about it. Even sommeliers don't think it's a bad idea.

"If you want to pair wine with your candy, go for it," says Joel Caruso, a sommelier and brand ambassador for Vivino &mdash a wine app that allows you to take a photo of any wine label to learn its rating, review, and average price.

Here, Caruso recommends the best wines for your Very Important candy cravings, whatever they may be.

1. Jolly Rancher and Gewürztraminer

Caruso recommends this wine, which resembles sauvignon blanc. "[It] has all of the components of citrus and fruit that will stand up to the berry [Jolly] Ranchers and mesh with the lemon-flavored ones at the same time," he says.

He suggests Franz Haas Gewürztraminer 2012 for its low acidity, which he says will leave "the candy shining while the wine sings backup. It's literally like a mouth hug of fruit and citrus."

2. Kit-Kat and Malbec Blend

"Wine like this brings the crispy rice and chocolate duo [to] a level of maturity that will make you swear it is good for you," says Caruso.

He recommends the 2013 Clos De Los Siete , which he says is like "wafers of chocolate-covered fruit and earth," adding that the entire pairing is "adult AF."

3. Milky Way and Nebbiolo

Caruso says nebbiolo will "muscle into the rich nougat and chocolate-covered caramel with its hallmark cherry, rose petal, and tar flavors." While that sounds fancy, the wine goes perfect with a classic chocolate bar like the Milky Way.

"A soft center wrapped in chocolate screams for something to tear into it," adds Caruso, who likes G.D. Vajra Langhe Rosso 2013.

4. Sour Patch Kids and Riesling

"If Sour Patch Kids are 'first sour, then sweet,' Riesling can be the polar opposite," says Caruso. "The Riesling sugar hits first, countering the candy's tartness, and finished in a warm cuddle puddle of all the saliva you just built up in your mouth."

The secret to this pairing? "Take another sip, quick!" Try Boundary Breaks No.239 Single Vineyard Riesling Dry 2014.

5. Starburst and Moscato d'Asti

Here, Caruso recommends a moscato d'asti, like Vietti Moscato D'Asti Cascinetta 2015, for its seductive orange aromas and candied citrus flavors. "Like Starburst, Moscato d'Asti balances its fruity sweetness with a tart smack at the end," he says.

6. Skittles and Sauvignon Blanc

This pairing just works, according to Caruso, who says it's "so similar, it's like bringing sand to the beach."

He recommends Abbazia Di Novacella Sauvignon 2015, which he says "brings a swirling addictive cornucopia of Skittle fruit flavor and a touch of grapefruit and fresh-cut grass, ready for any summer day." Sounds like the best couple ever.

7. M&M's and Port

"The dark, sweet, black fig, and dried fruit character is a great counterpoint to the milky chocolate of M&M's," says Caruso, who recommends Quinta Santa Eufemia 40 Years of Age Tawny Porto. "The hard crunch of the candy shell is perfect with the soft pillow of lavishly textured port." Sounds classy as hell.

8. Snickers and Lambrusco Amabile

If you're hungry, grab a Snickers &mdash but also grab some red wine, specifically, Lambrusco Amabile. "This red wine has a little bubble to it and a voluptuous bounty of red and black fruit to boot," Caruso says.

Try Concerto Lambrusco Reggiano: "The restrained sweetness makes it versatile enough to handle the combo of chocolate, nuts, and caramel."

9. Reese's Pieces and PX Sherry

"Time to dust off grandma's old PX sherry bottle," says Caruso. He recommends Lustau Jerez-Xérès-Sherry Pedro Ximénez Viña 25 because it's "rich to the point of balsamic, showing dried fruit, toasted nuts, caramel, raisins, and brown sugar." He adds, "Just imagine what it could do to peanut butter for a moment." Apparently, it can do incredible things.

10. Butterfinger and Tokaji

For this pairing, Caruso recommends Patricius Katinka 2011. "This wine is probably the best way to tackle chocolate-wrapped crystallized peanut butter, adding layers of salted caramel and honey with candied almond and baking spice," he says.

11. Twizzlers and Brachetto d'Acqui

This pairing seems iconic. Caruso loves Brachetto D'Acqui 2015, which he says "marries brambly, wild fruit, just like Twizzlers." He suggests biting off both ends and drinking these Twizzlers like "candy inception." Damn.

For more food news and magical recipes, follow Cosmo Bites on Facebook!


Jelly Beans and Marshmallow Peeps

Jelly beans and Peeps offer their own challenges because they are essentially pure sugar in your mouth. However, discovering pairings was not impossible. Our jelly beans and Peeps paired with our Beringer Moscato and a 2005 Domaine Ste. Michelle Luxe sparkling wine made in the traditional method. As my tasting companion remarked, “Both wines made the sweetness of the candy more palatable.

The jelly beans and Peeps also rendered the Moscato and sparkling wines fruitier, with lots of citrus flavors.


Tag: easter candy and wine

From chocolate bunnies to jelly beans, we’re pairing our favorite Easter candy and wine for the perfect adult Easter basket.

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How to pair wine with your favorite Easter candy

Pairing wine with your favorite Easter candy may be easier than you think.

Because building a Peeps diorama can be a lot more fun with wine than without it, we thought we’d help by providing a guide to pairing wine with Easter candy. The guide was curated by former winemaker Ryan O’Connell, who now works for NakedWines.com, an online wine retailer that funds independent winemakers around the world. It may come in handy when you’re trying to decide between a red or a white after your Easter egg hunt Sunday. And yes, by Easter candy, we mean Peeps, Cadbury Creme eggs and even jelly beans.

O’Connell suggests balancing the sweet candies with a wine that’s also sweet “but not too structured.” He suggests a sparkling wine, like a Prosecco, that has just a touch of sweetness.

Flavored Peeps tend to taste artificial. In order to balance that sweetness, O’Connell recommends the deep, real berry flavor found in a ruby port.

Chocolate and wine pairings are nothing new. But if you’re going to be eating the ears off of a sweet milk chocolate bunny, O’Connell’s go-to wine is an Italian ripasso-style wine called Appassimento. The wine is “extra ripe and almost raisiny delicious.” That’s due to the winemaker sun-drying the grapes in order to concentrate the flavors.

Reese’s Peanut Butter eggs

For a wine that can match the sweetness and nuttiness of a chocolate peanut butter egg, O’Connell suggests a sherry-style dessert wine.

Some Easter candy is simply too sweet to pair with a sweet wine. So O’Connell chose a bone-dry, but fruity Beaujolais for the Cadbury Crème Egg.

These chocolate-covered malt balls have a distinct flavor and crunch that require just the right varietal. “Big intense Petite Sirah plows over the malt ball flavor and rounds out that rich milk chocolate feeling,” said O’Connell.

If you’re planning on indulging in a handful of jelly beans Sunday, try eating them with a crisp, cold Pinot Grigio.


Reese’ Peanut Butter Eggs & Pinot Noir

We won’t speak for everybody, but Reese’s Peanut Butter Eggs may just be the Holy Grail of Easter candy. Sure, the Reese’ Peanut Butter Christmas Trees are cute, but for some reason, the egg shape just takes the classic peanut butter cup to the next level.

Pair this peanut buttery goodness with a Pinot Noir for some major PB&J energy. Our Sophonisba Pinot Noir offers the perfect red fruit flavors of raspberry and cherry for the jammy bit of the pairing. It also flaunts notes of vanilla from the oak aging, completing the flavor sandwich.


Features & guest posts

Can you remember a time when hummus didn&rsquot fill the end of every supermarket aisle and come in ten different flavours? Now Middle Eastern influences in food are ubiquitous and restaurants abound, but what should you drink with a Middle Eastern meal?

Typically you&rsquoll be served a wide range of mezze to start, from creamy, smoky baba ganoush, lemon-sharp tabouleh with fresh herbs, a fattoush or bread salad dusted with tangy sumac, vine leaves stuffed with rice and herbs, earthy hummus, delicate pastries stuffed with cheese, spinach or meat, spicy chicken livers and fried kibbeh coated in crunchy, cracked wheat with a lamb and pine nut filling. Some restaurants may even serve raw mezze such as finely minced spiced raw lamb kibbeh or cubes of uncooked liver eaten with garlic sauce and mint leaves.

The mezze course is usually followed by grilled meats, cooked over charcoal, which means an array of lamb chops, kebabs both with cubed meats and spicy, minced kofta, chicken and beef. So given this vast array of flavours, what would be a good choice of wine?

It&rsquos quite a good rule of thumb that local food and wine go together. Regional cuisine has often evolved alongside wine making Chianti complements the roast tomato-based dishes of Tuscany, for instance, and think how well a crisp Riesling cuts through the heaviness of a wiener schnitzel.

If you are looking for a local match (and don&rsquot have the pleasure of sitting down to eat this spread in one of the countries of the Middle East that serve alcohol) then many winemakers in the Levant export widely Chateau Musar from the Lebanon is probably the best known, with other Lebanese wines such as Chateau Kefraya, Chateau Ksara and Massaya following suit. Domaine de Bargylus is still managing to produce and export fine wine from Syria. The excellent St George wines of Jordan made by Zumat rarely make it outside the country. Morocco has the most established and extensive wine industry in North Africa with fourteen appellations, and Algeria is the biggest producer so there could be some interesting developments there when the local situation stabilises.

Don&rsquot expect unusual grape varieties however. Although there have been vineyards in the region since biblical times (the Persians were making wine 7000 years ago) modern wine-making techniques, styles and grape varieties from other regions have been adopted across the board.

So what should you choose with a middle-eastern feast? Here are my top tips:

Reach for something pink

Choosing a wine to match this huge array of tastes and flavours could be a challenge, but my first choice would be a rosé. Altitude Rosé by Ixsir, a new winery in the Lebanon, is reminiscent of the fresh, crisp, dry styles of Provence, is one I&rsquod recommend, and the spicy note in Ksara Sunset Rosé, made from Cabernet Franc and Syrah, goes well with mezze like muhammara (a red pepper and walnut dip).

Otherwise I would generally look to Southern France - you want a wine with enough fruit flavours but avoiding anything that&rsquos sweet. Of late I&rsquove tasted some refreshing rosés from English vineyards such as Sharpham and wonderfully versatile Blanc de Noirs from South African Boschendal that I&rsquod be happy to drink with a table of mezze.

Forget your ABC

Forget the buttery, rich, over oaked style that led to the ABC movement (anything but Chardonnay). A well-structured white from Burgundy could keep you going throughout the meal a Rully would offer enough complexity but an entry-level white such at Drouhin&rsquos La Forêt would do very well. The new world has learnt its lesson &ndash look for wines that are unoaked and from cooler climate vineyards, for example Adelaide Hills in Australia and Walker Bay in South Africa.

Herbal essences

A wine to balance the intense flavours of the parsley and coriander in tabouleh or the mouth watering lemony acidity of fattoush is a tall order. I haven&rsquot tested this match but I&rsquom wondering if the herbal notes of Gewurztraminer might be the perfect foil? I&rsquom a big fan of Vina Esmeralda from Torres, a muscatel/ Gewurz blend which makes very easy drinking. Don&rsquot be put off by the green bottle which looks like it comes from the Wizard of Oz. A &lsquodry as a bone&rsquo well-chilled fino sherry would be fantastic with the vine leaves and mezze containing pine nuts. Another wine to try would be an herbaceous New Zealand Sauvignon Blanc.

A savoury red from the Mediterranean seems the best place to start when looking for a match for the meat course. Over seven hundred years of Arab occupation affected Spanish culture profoundly including their cuisine. There&rsquos a cultural continuity in choosing a Spanish wine.

I&rsquod choose a spicy Rioja Crianza which would be versatile enough to go with chicken and dark meats but not overwhelming. For something with more body, I&rsquod try a Nero d&rsquoAvola from Sicily, another part of the world where an Arab presence in the first century is still evident today in the distinct food of the island. This dark, inky wine is laced with black cherry and tobacco flavours, matching the charcoal smokiness of the food.

The family behind Domain du Vieux Télégraphe invested in Massaya and there&rsquos some Rhone spiciness in Massaya Silver Selection that makes it a great match for grilled meats and one my favourite Lebanese reds.

I tasted many of the wines at an Arabic meal in Dubai with Ramzi Ghosn of the Massaya winery the evening proved conclusively that these wines travel well. Rhône grape varieties (Cinsault and Carignan) also lend spice and fragrance to the deep berry flavours of Cabernet Sauvignon in Chateau Musar red the 2004 vintage is drinking well now.

A spirited alternative

Food writer Anissa Helou confesses that she abandons wine altogether when she is in Lebanon and drinks the local aniseed spirit arak with water instead.

While mint tea or coffee is usual with sweet Arabic pastries you might try a glass of Marsala. The name of this fortified wine from Sicily comes from the Arabic marsa Allah (the harbour of God).

Without alcohol

I&rsquove been lucky enough to taste some wonderful wines over the 18 years I&rsquove lived and traveled in the Middle East but of course there are occasions when alcohol is not served either due to local regulations or to respect non-drinkers with whom you are sharing the meal.

Alcohol is forbidden in a few countries in the Middle East, notably Saudi Arabia, Kuwait, Iran, Yemen and Libya and may not be available in some areas. When I was hiking along the Lebanon Mountain Trail there were some valleys in the North of the country, which were alcohol free, and Sharjah in the United Arab Emirates is completely dry.

Wherever you are in the Arab world, water will usually be brought to the table without asking. In this part of the world where water is often in short supply it is prized if you are dining with someone of importance, it is the done thing to fill up their glass with water. Fresh fruit juice will also be readily available - watermelon and pomegranate juices are particularly refreshing. I would avoid mango juice with a meal though as it can be very filling.

Sherbets are a cooling fruit juice cordial which are very popular in Egypt, but variations such as Sekanjabin (a Persian vinegar and sugar syrup) exist throughout the region. Laban or ayran is a popular yoghurt drink but not usually with lunch or dinner.

Mint tea or infusions are popular throughout the Middle East, usually served in small glass cups and with sugar. Coffee, which was first roasted and traded from Yemen (via the port of Mocha) is served in very small handle-less cups and can be mixed with different spices, usually saffron and cardamom. If you are at a gathering and would like a refill, keep the cup still tip the cup from side to side if you do not.

Middle East Matching

As with all food and wine pairing, there is no right or wrong match and with such a wide array of tastes and textures in a Middle Eastern feast, discovering which wine works best for you is part of the fun. If you do get to taste the food in its country of origin, it's always worth trying the local wine.

Sally Prosser, the author of mycustardpie.com, a food and wine blog that was listed in The Independent&rsquos top 50 food websites, has lived in the Middle East for 18 years, currently in Dubai, UAE. During this time she&rsquos tasted coffee in Libya, champagne in Saudi and Kuwait, wine in Egypt, Lebanon, Syria, Oman and Jordan and a cocktail made with edible gold in Dubai! She&rsquos furthered her interest in wine throughout this time (she took Jancis Robinson&rsquos wine course book to Saudi Arabia) and gained Wines and Spirits Education Trust Advanced Level.

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Watch the video: Wines that pair well with Easter meals (July 2022).


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