Wine recommendations for your Easter Menu
Just in time for Easter this year, winemakers Blair and Will have suggested some Easter inspired dishes to pair with our Idyll wine range. They recommend starting any great meal with an elaborate grazing board including a variety of soft cheese, crackers, charcuterie, fig paste, antipasto, dark chocolate and olives. Read on for Blair and Will’s favourite main and dessert pairings for Easter.
Idyll Victoria Sauvignon Blanc
Blair: The Idyll Sauvignon Blanc pairs incredibly well with seafood. The tropical palate and fresh acidity offered by the Sauvignon Blanc compliments the sweeter flavour of the seafood. If you’re feeling fancy, try experimenting with Moreton Bay Bugs.
Will: You can’t go past a classic Cherry Tart. The crust and sweet cherry centre pair perfectly with the silky rich and ripe Idyll Victoria Shiraz.
Blair: An ideal pairing for the Idyll Victoria Chardonnay is a mushroom risotto. Include as many seasonal autumnal mushrooms as you can. These will couple strongly with the subtle oak and peachy flavour of the Idyll Victoria Chardonnay.
Idyll Victoria Cabernet Sauvignon
Will: Traditional strawberries dipped in chocolate are a must have. The red berry fruit of the Idyll Victoria Cabernet Sauvignon pairs perfectly with super ripe strawberries dipped in melted dark chocolate.
Blair: Our estate grown sparkling is paired well with Korean Fried Chicken. The bubbles and acidity cut through the crispy flavours of the fried chicken. A great sparkling is always a perfect at Easter time.
Will: Made from our darkest grapes and offering hints of plum and vanilla the Idyll Geelong Durif pairs well with a citrus dessert. My favourite is an orange chilli cheesecake (light on the chilli). The complexity of the wine compliments the variety of flavours offered by the citrus and finishes off that Easter meal perfectly.
To purchase Idyll Victoria wine this Easter, purchase online via Dan Murphys or pop out to our local Cellar Door from 10am-4pm Monday to Friday (Closed Public Holidays).