Culinary miracles of Easter. A combination of Easter delicacies with exquisite Ukrainian wines

Easter is a holiday of harmony and warmth in every family, when everyone gathers at the table to enjoy time spent together and good food. And although the traditional Easter menu remains unchanged, you can add an original charm to it. So keep reading, because we've prepared a source of inspiration for creating a unique holiday mood.

Let's start with traditional dishes from the Easter basket. Our Telti-Kuruk goes perfectly with paska, eggs, bread and butter. This fresh white wine with a unique refined floral and creamy aroma, elegant tones of aging, fresh mineral taste will emphasize the profile of your honey, refresh the texture of eggs and perfectly "handle" the greasiness of butter on a slice of bread.

We recommend our rosé Pinot Noir for ham with its salty taste and soft, tender meat. This wine impresses with its exquisite fruit shades and freshness. Its light and juicy character will make your ham even tastier.

Our young Odesa Black will be a worthy accompaniment to baked and cured sausages. Its bold rich taste with pronounced fruit notes, tones of spices and smokiness in the aroma will be successfully combined with the character of these meat delicacies.

Easter table cannot be imagined without meat and fish dishes. Catch a selection of recipes and successful wine pairings with them. ❤️

* Baked lamb with spices and garlic

When choosing lamb, keep in mind that the younger the animal, the more tender and soft its meat is. Accordingly, the choice of wine can be varied. For meat with a higher fat content, choose a richer red. Odessa Black Big Wines Big Art of the 2020 and 2021 vintages with intense tones of black berries, peppery notes, morning freshness and velvety tannins perfectly "cuts through" lamb.

Ingredients:

Lamb - 1 kg

Garlic, cloves - 3 pcs.

Salt to taste

Black pepper ground to taste

Cumin, thyme or saffron - 10 g

Cooking sequence:

1. Wash the meat well and wipe it with a napkin. Make deep cuts on the surface. Rub the piece with spices and fill the holes with crushed garlic.

2. Wrap the lamb tightly in parchment and place in the oven for baking.

3. Preheat the oven to 220 degrees. Bake the meat for 30 minutes. Then reduce the temperature to 160 degrees and cook for another hour. Finally, remove the lamb from the parchment and "brown" it for another 15 minutes in the oven.

4. Serve hot, with baked potatoes, grilled peppers or other side dishes to your taste.

* Juicy baked chicken with butter

Baked chicken is one of the most popular dishes on the festive Easter table. There are many recipes, but if you cook it with the addition of butter, the dish will turn out to be surprisingly tender and juicy. White Telti-Kuruk 2023 is an ideal accompaniment to light chicken meat. Its creamy texture will perfectly match the taste of your dish.

Ingredients:

A whole chicken

Butter - 200 g

Rosemary - 3-5 sprigs

Salt to taste

Cooking sequence:

1. Wash the chicken and remove excess fat. Rub it with salt and stuff it with rosemary.

2. Preheat the oven to 180 degrees, put the chicken in a baking tray.

3. Melt the butter over low heat and pour it over the chicken after 15 minutes. Repeat this action every 15 minutes (take oil from the bottom of the mold). The total baking time is 1-1.10 minutes.

4. Serve with your favorite side dish.

* Tender grilled salmon steak with butter and dill

Baked salmon is a delicious, aromatic, healthy, hearty and at the same time easy-to-prepare dish. Complement it with our bright pink Pinot Noir or fresh rounded Telti-Kuruk, and the harmony of the "third taste" from the combination of food and wine is guaranteed to you.

Ingredients:

Salmon - 300 g

Butter - 2 tbsp. l.

Lemon juice - 1 tbsp. l.

A bunch of dill

Salt to taste

Cooking sequence:

1. Wash the salmon steak and wipe it with a paper towel.

2. Preheat a frying pan or grill, cover with parchment and put oil in it.

3. When the butter has almost melted, put the fish in the pan and fry for 4 minutes on each side. The steaks are ready when the center bone separates easily.

4. Place the finished fish on a tray or plate, sprinkle with finely chopped dill, salt and generously sprinkle with lemon juice.

You can be sure that with Big Wines wines, your Easter table will be not only tasty, but also aesthetic - thanks to unique labels with reproductions of paintings by the famous Ukrainian artist Ivan Marchuk.

Whatever dishes you choose for Easter, we will select the best wine for them. Feel free to write to us!

Happy Easter!

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