Easter at home? Searching for Easter eggs together in the garden or in the apartment could be the start of an extraordinary Easter Sunday in extraordinary times. Even an Easter walk as a couple or the smallest of families is also possible. How about a 3-course Easter menu prepared together with the right wines?
Silvaner - An all-rounder for the Easter menu
Carrot Soup with Scallops
Roasted Saddle of Veal with Morel Cream and green and white Asparagus
Mint and Strawberry Mousse
As a menu companion, Silvaner has many talents. Depending on its origin, it is fragrant and fresh, with the slightly tart aroma of herbs or gooseberries and kiwis. Silvaner thrives on heavier soils which bring a certain opulence and notes of ripe pears and hay, sometimes also artichokes.
At the start of an Easter menu, a Silvaner sparkling wine is recommended as an enlivening aperitif. For entree, a light Silvaner with its typical mild acidity underlines the fine aromas of young vegetables but also of subtle fish or mussels. Its delicately fruity notes can tantalise a Spring Carrot Soup scented with ginger. Lightly braised shellfish, such as plump scallops, become the masterstroke.
With rich, powerful Silvaner wines, you are well prepared for a mildly spicy main course. These include fish dishes, often with a light cream sauce; Salmon in Saffron Sauce, or Grilled Char. Silvaner also complements light and mildly roasted meat.
An Easter holiday treat is a full-bodied Silvaner to accompany a Saddle of Veal with Morel Cream. Here the earthy notes of wine and mushrooms combine, giving the right aromatic kick.
Asparagus, which fits perfectly into this ensemble, with Silvaner is the classic pairing par excellence. Whether you want to enjoy the asparagus on its own or in one of the many popular variations - Silvaner will enrich them all. In terms of taste, it lets delicate vegetables lead, but always gives the ensemble a fine fruity note.
The qualities of Silvaner also extend to pairings with dessert. As an Auslese, Silvaner is exquisite with a light and fragrant Mint and Strawberry Mousse. Alternatively, Ernst Büscher recommends an elegantly sweet Silvaner Beerenauslese for dessert classics such as Caramel Cream or Crème Brûlée.
Which wine with which dishes?
Did you know that alcohol increases the impression of sweetness and the effects of spices? Or that dry wines with a high alcohol content appear milder than dry wines with a low alcohol content?
How to find out which wines go well with which dishes? The age-old rule of thumb "always red wine with dark meat, only white wine with light meat" has long been a thing of the past. New, creative ways of cooking and the light, imaginative and natural-flavored cuisine allow completely new combinations and, above all, open up new possibilities for white wine.
The desired harmony can only be achieved if wine and food are particularly similar - that is, if the ingredients and preparation of the food ensure similarities in content and fullness, aromatics and flavours as well as aroma and taste intensity.
There are three principles to consider:
Wine and food are equal partners at the table.
The wine should underline the taste of the food, at most it may slightly soften it, but not cover it up.
The sequence of wines, like the sequence of dishes, should increase in aroma and taste as well as in content and fullness.