Ina Garten is my spirit animal. She is courageous, warm, and welcoming. She makes everything in the kitchen look effortless. Her home is stunning, and her ability to entertain graciously is second to none.
I’d like nothing more than to walk into her garden and cut some herbs for a recipe or some flowers for a centerpiece. When I watch Ina on television, the rest of the world melts away.
To minimize Easter stress, I decided to pair Ina’s menu with wines from Total Wine. All of her recipes are posted on the William-Sonoma website: https://www.williams-sonoma.com/recipe/menu/ina-garten-easter/
She’s starting with Rosé Sangria to welcome her guests. If that’s not your cup of tea, consider a sparkling Rosé.
Her recipe calls for a good bottle, so here are some suggestions: Roederer Estate Brut Rosé from California’s Anderson Valley is a great bubble. It retails for $35.99.
If you opt for a still Rosé for the Sangria, consider Marcelline Cote de Provence Rosé. It costs $19.99 and it’s definitely a crowd pleaser.
Once you sit down to dinner, you should have white and red wines on the table. The Spinach in Puff Pastry and the Asparagus will pair beautifully with a Sancerre from France’s Loire Valley or a Gruner Veltliner from Austria.
If you opt for the former, consider the Pascal Thomas Sancerre Chavignol Sauvignon Blanc. It’s $32.99. For the Gruner, I recommend Gruber Roschitz. It’s $17.99. Both should highlight the food.
For Ina’s Crunchy Iceberg Salad with Blue Cheese and her Orange Marmalade Glazed Ham, opt for a fruity Pinot Noir. The Brewer-Clifton Santa Rita Hills 2022 Pinot Noir is a splurge at $46.99, but it’s delicious and will bring out the best in both the Blue Cheese and the Glazed Ham. Wine Spectator gave it 93 points.
For the Carrot Cake, I recommend the Chateau Cantegril 2019 Sauternes. It’s $29.99 and Vinous recently rated it at 94 points.
Since we can’t all celebrate with Ina, we can pair her menu with some delightful wines and enjoy the holiday with family and friends. Bon Appetit, cheers and thanks to Ina for the inspiration.
