Our Favourite Easter Food and Wine Pairings
Easter marks the beginning of the autumn holiday season and the celebrations they hold. No matter what's on your menu, we have a wine to match.
Pétiyante Sparkling and Brunch
To make an occasion of an Easter brunch with friends, serve our sparkling Chardonnay/Pinot Noir, Pétiyante, alongside scrambled eggs and smoked salmon - such a luxurious pairing. The creaminess of the eggs and the smoky flavour of the salmon complement the super fine bead, crispness & texture of the Petiyante.
Other great autumn pairings? New seasons oysters or an oozy baked brie.
Sauvignon Blanc and Easter Seafood
Our cool climate Kangaroo Island Sauvignon Blanc is elegant, clean and crisp. On the nose, passionfruit, lime zest, citrus and sea spray. On the palate, it is delicate and aromatic with a light herbal note, ripe citrus and tropical fruits. The crisp acidity of Sauv Blanc is the perfect foil for your Easter seafood. We recommend new season's Kangaroo Island King George Whiting in a crisp beer batter.
Chardonnay and Roast Chicken
The White is crafted in a contemporary Australian style to demonstrate Chardonnay's elegant varietal character. It is slightly toasty and has flavours of peach, nectarine, melon, and toasted nuts. The fruit sweetness is offset by steely, refreshing acidity and a long finish. The White has just the right amount of texture to match a moist roast chicken.
Other autumn pairings? A classic quiche for an autumn picnic or an asparagus risotto.
The Rose and Atlantic Salmon
Made in the Provence style, The Rosé is dry, fresh and dangerously easy to drink. On the nose, it offers sherbet, strawberry and melon. On the palate, strawberry and cream and peach notes with a light leesy grip add complexity to the delicious freshness. Try it with fresh baked hot cross buns or baked Atlantic Salmon.
Other autumn pairings? Try spicy Thai dishes or braised ratatouille.
Tempranillo and Tapas
Our Tempranillo is light, fresh, and supple to honour the Rioja style, with drinkability the focus. On the nose, black fruits, baking spice, mocha and toasted vanilla. In the mouth, fresh berries, hints of liquorice & tobacco leaf. The finish has firm tannins & charcuterie savouriness. Take an easy route to entertaining with a platter of tapas in the sunshine or a party-sized Paella.
Other autumn parings? Spanish meatballs or Chirizo and white beans.
Sangiovese and Roast Pork
With all the hallmarks of a classic Tuscan Sangio, this wine has inviting vanilla oak notes supported by subtle red fruit and hints of leather. Medium weight on the palate, full of flavour and texture with spicy cherry, plum, mocha and fine-grained tannins on the finish. Mix it up and try Sangiovese with Easter roast pork.
Other autumn pairings? A delicious match to pizza and tomato-based pasta dishes.
Bark Hut Road and Easter Roast Lamb
Our elegant Bordeaux-style blend is an Islander Estate Vineyards signature wine. With firm tannins, natural acidity, blackberry and sarsaparilla notes at the darker end of the fruit spectrum, vanilla & coconut oak notes. Match it to: Roast lamb or beef bourguignon.
Other autumn pairings? The umami flavours of a mushroom risotto or paired simply with an aged cheese by the fire.
Boxing Bay and Brisket
Boxing Bay is our European take on the popular Shiraz / Cabernet Sauvignon blend, it offers cherry, blackberry, pepper, eucalyptus, toasted vanilla, cedar, and baking spices. Easter is a great time to break out the smoker for a brisket or beef ribs for a crowd. The richness and texture of smoked meat is stunning with the rich fruit flavour, savoury notes and fine, firm tannin structure of Shiraz and Cabernet Sauv.