Easter Dinner and Wine

This past Easter Sunday I was having a difficult time trying to figure out what wine would pair well with our food.  My family is of Lithuanian origin, so in addition to ham, we also have kapusta, a greens dish (called lapiene), as well as homemade raisin bread (razino piragas); not to mention scalloped potatoes, green bean casserole, ambrosia and a sweet jello-like loaf.  All in all a huge mish-mash of different flavors and tastes.

Since there weren't many wine drinkers at dinner, I knew that opening both a red and a white would be a bit odd.  So I opted, instead for a pinot noir we were saving in our fridge from a trip to Switzerland. It was a wonderful taste for the meal - the perfect balance of some body, without the butteriness of, say, a chardonnay.

We had this wine while staying in Switzerland with family, and it was absolutely delicious!  I am afraid, however, that it may have lost some of its flavor in the travel between countries. Still an excellent buy if you happen to find some over here. And it was a wonderful way to celebrate a special occasion!