Top classic and adventurous choices for Easter
by Yiannis Karakasis MW(*)

What new can you "compose" when you have written several articles over the years about Easter wines and additionally revealed the secret of mustard (**) from the time of the Wine Commanders?

Almost everything has been mentioned, starting from the dish we want to match or vice versa, from the wine we want to drink. For example, I'm in the mood to drink a Malagousia and will pair it with dolmadakia and kidneys.

What has not been written and I think is worth discussing is that all of the above are theoretical. In practice, as always, the situation is completely different. Why? Simply because we are talking about a large and often family celebration, where various appetizers land on our table at regular or irregular intervals and where often there is no continuity but repetition. Therefore, all this matching may not make much sense in such a celebration...

What matters is if we can generalize the two big tables of the Resurrection and Easter Sunday (what a beautiful word!) and see how we can simply combine food with wine and the moment.

What do we eat on Resurrection Day?

Magiritsa and something meaty but lighter than lamb. For example, we prefer sheftalies. Although I would envy some delicious gardoumbakia.

Classic suggestion? Three wines, a mineral Assyrtiko, a Sauvignon Blanc, and a serious Malagousia. If you have the luxury of having enough glasses at your disposal, you could play with serving all three wines simultaneously to see what matches best.

Adventurous suggestion? A Kefalonian Robola, an aromatic Dafni, and for the meat a Limniona. Three wines here as well, so we don't get confused.

What do we eat on Easter Sunday?

Lamb, goat, and kokoretsi. Before these, some sweetbreads, kidneys, and the like may come. All healthy of course!

Classic suggestion? Leftovers from the night of the Resurrection with the sweetbreads. If there are none, then we can start again with a white like a Savatiano or a Vidiano and then, as usual, open three wines. Reds of course, as we were on whites before. I would suggest a classic combination of Xinomavro from any PDO region you want or even outside (PDO does not make the difference, it can also be PGI like Siatista). Next, I would go for a robust Mavrotragano or Agioritiko.

Adventurous suggestion? Xinomavro again (this does not change because it is the ultimate pairing), a refined Mavrodaphne, or if you want to go completely off the beaten track, try an orange wine.

So here it is, I hope not just another article for Easter!