Easter is a busy time of year in the winery, but for most Australians, it means an extra long weekend and a road trip to visit friends and family.
We’re lucky to be hosting dear friends this Easter, hopefully Adam will be able to duck out of the winery for at least one meal!
What wine do you pair with your Easter feast? We’ve put together a few suggestions.
Good Friday: Fish
Fish is traditionally served on Good Friday. We love grilled fish (with a little seasoning – see below), especially Snapper or Barramundi. We often serve it with homemade fries, tartare sauce and some home grown lemon.
While Chardonnay is frequently recommended as a pairing suggestion with fish, we enjoy our Grampians Viognier (textural with crispness, richness and body) or Nebbiolo Rosé (bright, savoury and textual).
Easter Sunday: Lamb
We’re lucky, the Grampians is also lamb country! On Easter Sunday, we’ll be serving slow cooked local lamb shoulder with roast veggies, potato gratin (the richer the better!) and tomato and onion bake.
Enjoy making memories with those you love this Easter.
- 2020 SubRosa Nebbiolo Rosé
- 2018 SubRosa Grampians Viognier
- 2017 SubRosa Nebbiolo
- 2017 SubRosa Grampians Shiraz x 2
- 2017 SubRosa Monseigneur Grampians Cabernet Sauvignon
$210 + free shipping
Limited availability. Available for purchase until 10am, 29 March, or until sold out. All orders shipped 29 March.
Our favourite seasoned flour mix:
- 1 tbsp. oregano (can also add tarragon, marjoram and/or sage)
- 1 tsp. ground chilli (adjust to taste)
- 1 tbsp. black peppercorns
- 1 tbsp. paprika
- 1 tbsp. onion flakes
- 1 tbsp. rock salt
- 3 tbsp. of dried garlic
- 450 g plain flour
Blitz the herbs and then mix with the flour.
This seasoning can be used on fish or chicken, grilled or baked and can be kept in the pantry in an air tight container for months.
📸 Slow cooked lamb shoulder by Recipetineats.com