Get Prepping for Easter

La Gioiosa

Prosecco Superiore DOCG

It’s gotta start with bubbles. Prosecco is the most widely drunk sparkling wine in the world, its vibrant bubble and soft fruit making for a perfectly unpretentious party starter. But not all Proseccos are created equal. La Gioiosa’s founding family, the Moretti Polegato’s, have been recognized by Italy’s chamber of commerce as leaders in popularizing Prosecco worldwide, and they execute very high standards of quality in both their biodiverse vineyards and their tech-driven winery. Their DOCG Prosecco Superiore is a fresh but complex example of what their specially selected Glera grapes can become — lovely aromatics of orchard flowers and ripe yellow apple, with lemon oil, mandarin, and toasted meringue atop a persistent bubble.

Pair with: fresh fruits; pastry; herbed fish and poultry; potatoes rosti with tartar sauce

Le Tuffeau

Vouvray

A food pairing workhorse in most any season, Le Tuffeau Vouvray is delicate yet flavor-packed with a fat-tempering acid, luscious beeswax texture, and a clean citrus finish. On the dry side of the Chenin Blanc spectrum, it goes equally well with sweet and savory brunch staples — just make sure you have enough to go around! Give your Easter spread some Loire Valley pizzaz with Tuffeau’s notes of honeyed apricot, racy lemon, white peach, and honeysuckle.

Pair with: mushroom and parmesan omelette; eggs Benedict; spinach salad with walnuts, berries, and goat cheese; buttered biscuits and marmalade

Roseline Prestige

Provence Rosé

As pretty in the glass as it is in the rose-cast bottle, Roseline Prestige is an unassuming over-performer in the Provence Rosé department. Top AOP Côtes de Provence blocks of Cinsault, Grenache, and Syrah were selected to express abundant florals and poised fruit, framed by a pitch-perfect Provençal minerality. Its clean profile and delicately budding aromatics are buzzing with spring vibes, namely fresh melon, wild strawberry, orange cream, sea spritz, and a light note of green herb emerging with food.

Pair with: crudité vegetables; poached salmon; classic chicken salad; curried shrimp salad

-Aimee Hutchinson | Wine Manager Top Ten Liquors