March 21, 2014
 

EASTER BRUNCH

It's closer than you think.
What will you be serving?

Easter comes late this year (as does Spring, apparently) but you're probably already looking forward to it. Here are our recommendations for this year's feast — 3 unique, food-friendly Italian wines that everyone will love. And some tasty meal ideas to match!

 

Moscato to start!

Moscato d'Asti is the perfect way to start any brunch. It's intensely aromatic, fruity, floral and refreshing. The wine's low alcohol (only 5.5%) makes it a nice way to ease into the festivities and it's incredibly versatile. Pair is with a Ricotta Frittata to start (recipe below) and if there's any left, bring it back out with the dessert! 

2012 Orlando Abrigo Moscato d'Asti
Retail: $22.95 / btl  (12 x 750 ml/cs) 

 

Pecorino

Pecorino is one of the Marche's gems. Revived from near obscurity by the late Guido Cocci Grifoni himself, this is a truly unique white wine that boldly expresses its terroir. Made from 100% hand-picked Pecorino, the wine exudes aromas of ripe fruit, apple, fennel, acacia blossom and minerality. 

Cocci Grifoni 2012 'Colle Vecchio' Offida Pecorino 
Retail: $24.95 / btl  (6 x 750 ml/cs) - 90 Points, WE 

 

Vino Nobile

Vino Nobile is stylistically (and physically) somewhere between Chianti and Brunello. Made from mostly Sangiovese, Capoverso's version includes a tiny bit of Merlot. The wine is aged in traditional large oak barrels, providing structure and rusticity. You can expect notes of lush sour cherry, roasted almonds and coffee. Pair it with lamb! (recipe below)

2010 Capoverso Vino Nobile di Montepulciano
Retail: $45.95 / btl (6 x 750 ml/cs) 

 
 

ROASTED LAMB and RICOTTA FRITTATA // from Lidia Bastianich

6-pound lamb shoulder

2 celery ribs, cut in 1-inch chunks 

2 medium carrots, cut in 1-inch chunks                    

2 medium onions, cut in large chunks

3-inch piece cinnamon stick

6 garlic cloves, crush and peeled

4 small branches fresh rosemary

8 fresh sage leaves

1/2 teaspoon coarse black pepper

1 teaspoon coarse sea salt

2 cups dry white wine

1/3 cup red wine vinegar

extra virgin olive oil

3 cups light stock 

FULL RECIPE

12 large eggs

1 1/3 cups ricotta cheese

1/4 cup heavy cream

salt

freshly ground black pepper

1 1/3 cups day old bread, cubed 

3 tablespoons extra virgin olive oil

1 onion, cut into 1/2-inch strips

1 red bell pepper, cut into 1/4 inch slices

1 green pepper, cut into 1/4-inch slices

1 tablespoon unsalted butter

FULL RECIPE

 

 

Bastianich, Lidia. Lidia's Italy. New York: A. Knopf, 2007.
Accessed at http://www.lidiasitaly.com/recipes/detail/993, March 20, 2014. 
Bastianich, Lidia. Lidia's Italian American Kitchen. New York: A. Knopf, 2001. 
Accessed at http://www.lidiasitaly.com/recipes/detail/920, March 20, 2014. 
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