With the Easter Approaching, families are already starting “the rush” to choose which dishes will be served in the traditional lunch of Friday and Sunday.
Only, with so many things to organize, the Choice of wines It is often in the background – and it may even seem like a difficult task for many people.
With many fish , seafood and candy On the menu, you need to be aware of some criteria when choosing wine styles. So we think of the best tips for making your get -together unforgettable.
Check out how to harmonize wines with the main typical Easter dishes:
Cod
Cod preparations are the most traditional in Brazilian Easter and a challenge for enogastronomy. This is because the cod “is not fish” to go straight with white wines “nor meat” to harmonize with the reds.
So the preparation and side dishes will make a lot of difference!
- Wines with cod to Gomes de Sá
The traditional Portuguese recipe takes desalted cod, eggs, boiled potatoes and plenty of olive oil before oven.
Here, the harmonization will ask for a vintage wine To counteract from fat, but also have citrus notes of olive oil. As the dish is dense in textures, here we will need to choose a more “heavy mouth” wine.
The tip, then, are sparkling with low sugar content (Brut or Nature). Give preference to those made with paint grapes, called Noir Blancvery traditional in the region of Champagne.
Another bet is the Brazilian sparkling wines who did not go through the process of Degorgencalled Sur Lie . These labels retain the yeast of the second fermentation and deliver a cloudy drink, but that balances the textures during chewing.
- Wines with codfish to Brás
Another darling of Easter lunch, Codfish to Brás has some characteristics other than other preparations.
The finish with herbs such as parsley, chives and bay leaf will check the dish the predominance of herbaceous aromas and flavors . Therefore, this element needs to be completed or expanded with harmonization.
Not to make mistakes, the interesting thing is to go to the White Lightweight Wines but with present and continuous aromaticity, such as the labels made with Sauvignon Blanc. The caste has two components that can combine a lot with the plate, pyrazine and the thiol, which will release herbaceous elements in the cup.
The interesting thing is to prefer the “sacred soil” of Sauvignon Blanc, the Loire Valley in France. There, you will find the drink with the denomination of origin (AOC) Pouilly-Fumé.
As lunch is a special time, you may want to play a good investment. Thus, it is worth betting on the labels of the harvests that gained prominence, such as 2010, 2015, 2018 and 2022.
Bringing to Brazilian production, give preference to those who are produced by the technique of the Southern Minas Pruning duo. They are young wines, but they will match the intensity of cod.
Cod salad
Chopped cod, potatoes, peppers, olive oil and spices. The classic cod salad can not be missed at the home of Portuguese immigrant descendants during Easter. Served as entry, it is often the most striking dish of a meal, so it is also worth paying attention to more effective harmonization.
Leaving the universe of whites and sparkling wines, you can be bolder in choice. Here, try Category “Clarete” category .
They are less extracted reds, with less intense color and lower concentration of tannins. Thus, they are light wines in mouth and very striking acidity. In salad it is essential to avoid using mayonnaise so as not to steal the traditional characteristics of the dish.
Fish in the oven
To harmonize fish with wine, the universal rule is quite valid: Do not use red . But not every white wine will achieve the best harmonization.
First, evaluate which type of fish you will prepare, if you have more fat, whether it is salt water or sweet. Check out some examples of fish and harmonizations:
- Roasted tilapia: You can do very well with the VioGnier grape, especially those from Languedoc, in France;
- Roasted bass: Asks for a good Chardonnay France (Chabli) or California, which have barrel pass. Carvalho notes will bring a very interesting smoked touch. However, if the bass is finished with lemon, orange or other fruit, opt for those produced in Chile, Argentina or Santa Catarina, as they are in higher regions and can reach higher degrees of acidity;
- Roasted salmon : The part of salmon calls for a more structured and gastronomic wine, as are the rosés. The labels of Provence (France) give body and greasiness that can raise the gastronomic experience, but are more expensive than other options. If you want to follow a different path, another bet is the Portuguese Alvarinhos.
Lamb palette
In addition to being a religious symbol, the lamb makes up the main course of numerous Easter lunches, especially in southern Brazil. The palette is a cut that has interspersed and external fat, but is not considered one of the most fatty sheep. Therefore, it is usually baked in barbecues or in the oven slowly.
If the dish is served without the addition of lush sauces, the harmonization “Made in Heaven”It is in charge of some Bordeaux Supérieur .
If you add Barbecue sauce to the recipe, for example, it will take a very fruity wine, with spices and with a tiny degree of sweetness, and may even reach the mental. Thus, a varietal 100% Cabernet Sauvignon do Napa Valley Or Luján de Cuyo is doing well. For those who prefer Europeans, a Fucking From the Bolgheri region will make a difference.
In Brazil, a great choice is the labels made with Alicante Bouschet of SÃO FRANCISCO VALLEY .
Chocolate and desserts
Well, if you finished your meal and want to scare you in chocolates or desserts with cocoa predominance, it is worth investing in a good dessert wine may be fortified, late harvesting or even Botrytis.
The general rule is that the wine has a degree of sweetness greater or equal to the dish that will be served. Check out some examples and their combinations:
- Pave and Chocolate Pies : Choose a Banyuls, Fortified Languedoc wine (France). The drink has notes of caramel, nuts and nuts;
- Mousse or chocolate cake : The tip is to play with the traditional and go with a wine from Porto Tawnypreferably over 10 years old;
- More bitter chocolatesabove 70%: the exit will be to go to the world of Jérez with the grape Pedro Ximénez. Only they will achieve cocoa concentration;
- Condensed milk pudding : Look for wines with more fruit and developed tertiary notes. Here we can choose Wine of the wood or Setúbal Moscatel .
Paschal
The “Easter Panettone” should gain protagonism during your special lunch or dinner. To do this, restricts small pieces to before or after the main meal.
In harmonization, prefer Moscate sparkling or those produced by the ASTI method. Gaucho labels from the Farroupilha region are the best choice.
I venture to say that after this combination you will never want to eat Pascal Colomba without wine.
*The texts published by the insiders and columnists do not necessarily reflect the opinion of CNN Viagem & Gastronomy.
About Stêvão Limana
Stêvão Limana is a journalist graduated from the Federal University of Santa Maria (UFSM), postgraduate in enology, postulant to professional sommelier and marathon runner in his spare time. On TV, it talks about politics and elections, while on the internet focuses on wines and gastronomy.
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