Six Wine Pairings to Put a Spring in Your Step

As we enter the new season, we asked the experts at Mr. B’s Wine & Spirits for some seasonal selects to pair with your next meal:

  • Honey Glazed Easter Ham: A personal favorite would be a sparkling rosé like the Meinklang Prosa. This biodynamic and organic Austrian wine features delightful notes of bright red cherry, crushed strawberries, floral notes and just a hint of sweetness that makes it perfect with a diverse meal.
  • Potato Gratin with Spring Onions: We recommend a white wine with great acidity and round body to cut through the cheese and stand up to the richness of the dish. A white Burgundy Chardonnay would be a treat with this.
  • Classic Deviled Eggs: Champagne! Frederic Savart l’Ouverture Brut. This wine has notes of crisp apple and pear and a ton of gorgeous, chalky minerality. Wanna take the pairing to an 11? Add caviar to the tops of your eggs!
  • Crown Roast of Lamb: for those looking for power and elegance, try a Syrah like the Matthieu Barret Petit Ours. This wine is great with lamb with its dark berry fruit, black pepper notes, lavender and smoky tones. It’s grippy, tannic and delicious.
  • Braised Brisket: We recommend a pinot noir on the slightly richer side. Domaine Ami Cote de Nuits Villages for something sort of dark and brooding with a lot of herbal and minerally notes. 
  • Roasted Asparagus: A classic pairing for asparagus is Gruner Veltliner from Austria. This wine is bright and fresh with notes of lemon, green apple, stone and savory English peas.