12 Best Wines for Easter Brunch: Expert Pairing Guide

Quick Answer: What Wine is Best for Brunch?

The five best wines for brunch are Prosecco (versatile, celebratory, $12-$25), Pinot Grigio (crisp, light-bodied, pairs with eggs), Sauvignon Blanc (herbal, refreshing with seafood), Dry Rosé (balanced for sweet and savory dishes), and Light Pinot Noir (for red wine enthusiasts, serve chilled to 55-60°F). Serve white and sparkling wines at 45-50°F, plan 1 bottle per 3-4 guests, and choose wines with bright acidity to cut through rich brunch fare.

Introduction

Easter brunch represents the perfect culinary celebration where morning favorites meet afternoon elegance. Whether you’re hosting a festive spring gathering or enjoying a casual weekend meal, selecting the right wine transforms ordinary brunch into an extraordinary experience. According to wine industry data, brunch wine sales have increased 43% since 2020, with Prosecco and sparkling wines leading consumer preferences.

This comprehensive guide explores 12 expert-recommended wines that pair beautifully with classic brunch dishes—from eggs Benedict and smoked salmon bagels to quiche Lorraine and fresh pastries. You’ll discover specific bottle recommendations with price ranges, serving temperatures, quantities needed for your guest count, and professional pairing strategies used by certified sommeliers. We’ll cover budget-friendly options under $20, premium selections for special occasions, and seasonal spring wines that capture Easter’s fresh, vibrant spirit.

Why Wine Selection Matters for Brunch Success

Choosing appropriate wine for brunch requires different considerations than dinner selections. Morning and midday meals feature unique flavor profiles—eggs’ richness, cheese’s saltiness, citrus’s brightness, and pastries’ sweetness—that demand wines with specific characteristics.

The Acidity Factor: Brunch wines must possess bright acidity to cleanse the palate between bites of butter-laden croissants, hollandaise-topped eggs, and cream cheese schmears. High-acid wines like Sauvignon Blanc (pH 3.0-3.4) cut through fatty foods more effectively than low-acid alternatives.

Alcohol Content Considerations: Morning drinking calls for restraint. Ideal brunch wines contain 10-12.5% alcohol by volume (ABV), compared to dinner wines averaging 13-15% ABV. Lower alcohol content prevents afternoon drowsiness while maintaining flavor complexity.

Temperature and Timing: Proper serving temperature dramatically impacts wine enjoyment. Serving white wines too cold (below 40°F) mutes delicate flavors, while serving them too warm (above 55°F) emphasizes alcohol harshness. Sparkling wines perform best at 42-47°F, whites at 45-50°F, and light reds at 55-60°F.

Top 12 Wines for Easter Brunch: Expert Recommendations

Best Sparkling Wines and Champagne Alternatives

1. Prosecco: The Versatile Brunch Champion

Recommended Bottles:

• La Marca Prosecco ($12-$15) – Accessible, consistently reliable

• Mionetto Prosecco Brut ($10-$13) – Budget-friendly crowd-pleaser

• Bisol Prosecco Valdobbiadene Superiore ($22-$28) – Premium option with complex pear and almond notes

Prosecco delivers celebratory bubbles without Champagne’s premium price tag. This Italian sparkling wine from the Veneto region features bright acidity (7-8 g/L), delicate fruit flavors, and gentle effervescence. The dry (Brut) style contains less than 12 grams per liter residual sugar, making it ideal for both mimosas and standalone sipping.

Best Pairings: Eggs Benedict, smoked salmon, prosciutto-wrapped melon, fruit tarts
Serving Temperature: 42-47°F
Price Range: $10-$28 per bottle

2. Spanish Cava: Budget-Friendly Elegance

Recommended Bottles:

• Segura Viudas Brut Reserva ($11-$14) – Exceptional value

• Freixenet Cordon Negro Brut ($9-$12) – Classic black bottle, crisp finish

Spanish Cava uses traditional Champagne production methods (méthode champenoise) at fraction of the cost. Produced primarily in Catalonia from Macabeo, Xarel-lo, and Parellada grapes, Cava offers toasty, yeasty complexity with citrus brightness.

Best Pairings: Cheese omelets, Spanish tortilla, chorizo dishes, almond pastries
Serving Temperature: 42-47°F
Price Range: $9-$18 per bottle

3. Champagne: For Special Celebrations

Recommended Bottles:

• Veuve Clicquot Yellow Label Brut ($45-$55) – Iconic, balanced

• Nicolas Feuillatte Brut Réserve ($28-$35) – Mid-range quality

• Moët & Chandon Impérial Brut ($40-$50) – Reliable luxury

Authentic Champagne from France’s Champagne region brings unmatched refinement to Easter celebrations. Blanc de Blancs (100% Chardonnay) offers elegance and minerality, while Blanc de Noirs (Pinot Noir/Pinot Meunier) provides richer body and depth.

Best Pairings: Caviar, oysters, eggs Benedict with truffle hollandaise, French pastries
Serving Temperature: 45-50°F
Price Range: $28-$75+ per bottle

Best White Wines for Brunch

4. Pinot Grigio/Pinot Gris: Light and Refreshing

Recommended Bottles:

• Santa Margherita Pinot Grigio ($22-$26) – Benchmark Italian style

• King Estate Pinot Gris, Oregon ($18-$22) – Fuller-bodied American expression

• Terlato Pinot Grigio ($12-$15) – Value pick

Italian Pinot Grigio delivers crisp, mineral-driven refreshment with citrus and green apple notes. Oregon Pinot Gris offers richer texture with stone fruit flavors and subtle spice. Both styles work beautifully with egg dishes, providing acidity without overwhelming delicate flavors.

Best Pairings: Vegetable frittata, goat cheese salad, grilled asparagus, lemon tarts
Serving Temperature: 45-50°F
Price Range: $12-$26 per bottle

5. Sauvignon Blanc: Herbaceous and Vibrant

Recommended Bottles:

• Cloudy Bay Sauvignon Blanc, Marlborough ($28-$32) – Iconic New Zealand expression

• Kim Crawford Sauvignon Blanc ($12-$15) – Crowd-pleasing, accessible

• Sancerre by Pascal Jolivet ($25-$30) – French minerality

Sauvignon Blanc from New Zealand’s Marlborough region explodes with grapefruit, passionfruit, and fresh-cut grass aromatics. French Sancerre offers restrained elegance with chalky minerality and green herb notes. High acidity (6-8 g/L) makes this grape variety essential for rich, fatty brunch dishes.

Best Pairings: Smoked salmon bagels, crab quiche, goat cheese tarts, herb salads
Serving Temperature: 45-48°F
Price Range: $12-$32 per bottle

6. Riesling: Off-Dry Versatility

Recommended Bottles:

• Dr. Loosen Riesling, Mosel ($12-$16) – German classic, slight sweetness

• Chateau Ste. Michelle Riesling, Washington ($8-$12) – American value

• Trimbach Riesling, Alsace ($20-$25) – Bone-dry French style

Off-dry Riesling (10-30 g/L residual sugar) balances sweetness with piercing acidity, creating harmony with spicy, sweet, and savory flavors. Petrol, honey, and stone fruit notes add complexity while low alcohol (8-11% ABV) keeps the experience light.

Best Pairings: Spicy shakshuka, honey-glazed ham, fruit salad, apricot Danish
Serving Temperature: 45-50°F
Price Range: $8-$25 per bottle

7. Chardonnay: Rich and Buttery

Recommended Bottles:

• Chablis by William Fèvre ($22-$28) – Unoaked, mineral French style

• Sonoma-Cutrer Russian River Ranches ($20-$25) – Balanced California expression

• La Crema Monterey Chardonnay ($14-$18) – Accessible, lightly oaked

Unoaked Chablis provides steely minerality and green apple crispness ideal for seafood. California Chardonnay offers butter, vanilla, and tropical fruit richness that complements cream-based dishes. Choose lighter styles with moderate oak influence (30-40% new oak) for morning drinking.

Best Pairings: Lobster Benedict, chicken and waffles, creamy quiche, brioche French toast
Serving Temperature: 48-52°F
Price Range: $14-$28 per bottle

8. Albariño: Coastal Freshness

Recommended Bottles:

• Martín Códax Albariño, Rías Baixas ($14-$18) – Spanish coastal wine

• Burgans Albariño ($12-$15) – Crisp, affordable

This Spanish white grape from Galicia’s coastal region delivers saline minerality, white peach, and citrus blossom aromatics. Medium body and refreshing acidity make Albariño exceptional with seafood-forward brunches.

Best Pairings: Crab cakes, ceviche, grilled shrimp, seafood paella
Serving Temperature: 45-50°F
Price Range: $12-$18 per bottle

Best Rosé Wines for Brunch Balance

9. Provence Rosé: Elegant All-Rounder

Recommended Bottles:

• Whispering Angel, Côtes de Provence ($22-$26) – Iconic pale pink

• Miraval Rosé ($20-$24) – Celebrity-owned, consistently excellent

• La Vieille Ferme Rosé Luberon ($9-$12) – Budget-friendly Provence quality

Provence rosé epitomizes brunch elegance with pale salmon color, delicate red berry flavors, and bone-dry finish. Grenache, Cinsault, and Syrah blends offer strawberry, watermelon, and herbal complexity while maintaining refreshing acidity.

Best Pairings: Salade Niçoise, grilled vegetables, charcuterie boards, berry tarts
Serving Temperature: 45-50°F
Price Range: $9-$26 per bottle

Best Red Wines for Brunch (Serve Chilled)

10. Pinot Noir: Light-Bodied Red Option

Recommended Bottles:

• Meiomi Pinot Noir, California ($18-$22) – Fruit-forward, accessible

• La Crema Sonoma Coast Pinot Noir ($20-$24) – Balanced elegance

• A to Z Pinot Noir, Oregon ($15-$19) – Value-driven quality

Light-bodied Pinot Noir served at 55-60°F provides red wine satisfaction without overwhelming morning palates. Cherry, raspberry, and earthy mushroom notes complement heartier brunch fare while silky tannins won’t clash with eggs.

Best Pairings: Mushroom omelet, beef hash, bacon-wrapped dates, dark chocolate croissants
Serving Temperature: 55-60°F (lightly chilled)
Price Range: $15-$24 per bottle

11. Beaujolais: Juicy and Vibrant

Recommended Bottles:

• Georges Duboeuf Beaujolais-Villages ($11-$14) – Classic French style

• Louis Jadot Beaujolais ($12-$15) – Reliable producer

Gamay-based Beaujolais from France offers bright red fruit, low tannins, and juicy acidity. Carbonic maceration creates bubble gum and banana aromatics alongside cherry and cranberry flavors. This wine’s light body (12-13% ABV) suits morning consumption perfectly.

Best Pairings: Ham and cheese croissants, pâté, roasted chicken, fruit and cheese plates
Serving Temperature: 54-58°F (lightly chilled)
Price Range: $11-$15 per bottle

Best Sweet Wine for Dessert Course

12. Moscato d’Asti: Sweet Finale

Recommended Bottles:

• Michele Chiarlo Nivole Moscato d’Asti ($14-$18) – Lightly sparkling, sweet

• Saracco Moscato d’Asti ($16-$20) – Premium Italian dessert wine

This lightly sparkling (frizzante) sweet wine from Piedmont, Italy features peach, apricot, and orange blossom aromatics. Low alcohol (5-6% ABV) and residual sweetness (100-130 g/L) make it ideal for dessert pairings or fruit-focused brunch finales.

Best Pairings: Fresh fruit salad, lemon pound cake, almond biscotti, ricotta pancakes
Serving Temperature: 42-47°F
Price Range: $14-$20 per bottle

Prosecco vs Champagne vs Cava: Understanding the Differences

Production Impact: Champagne’s traditional method creates secondary fermentation in bottles over 15+ months, developing complex brioche and hazelnut flavors. Prosecco’s tank method preserves fresh fruit character with shorter aging periods (30-90 days). Cava bridges both approaches, offering traditional method complexity at accessible prices.

Wine and Food Pairing Guide: Specific Brunch Dishes

Egg-Based Dishes

Eggs Benedict: Champagne or Blanc de Blancs Chardonnay—high acidity cuts through rich hollandaise sauce while bubbles cleanse the palate between bites.

Vegetable Frittata: Pinot Grigio or Sauvignon Blanc—herbaceous notes complement vegetables; acidity balances egg richness without overpowering delicate flavors.

Shakshuka: Off-dry Riesling—slight sweetness tames spicy tomato sauce while acidity refreshes between bites of poached eggs and peppers.

Pastries and Sweet Brunch Items

Croissants and Danish: Prosecco or Cava—bubbles cut butter richness; dry finish prevents sweetness overload while maintaining brunch elegance.

French Toast: Moscato d’Asti or demi-sec Champagne—sweet wines complement maple syrup and cinnamon without creating cloying combinations.

Fresh Fruit Salad: Albariño or dry Riesling—citrus and stone fruit notes echo fruit flavors while acidity provides refreshing contrast.

Savory Proteins

Smoked Salmon Bagels: Sauvignon Blanc or unoaked Chablis—citrus acidity complements fatty fish; mineral notes bridge cream cheese and capers.

Glazed Ham: Off-dry Riesling or Beaujolais—slight sweetness matches glaze while fruity acidity cuts through salt and fat.

Fried Chicken and Waffles: Chardonnay or chilled Pinot Noir—rich wines match rich food; oak complements fried flavors while acidity provides balance.

Serving Wine at Brunch: Professional Tips

Temperature Guide for Optimal Enjoyment

Sparkling Wines (Prosecco, Champagne, Cava): 42-47°F

• Chill for 2-3 hours in refrigerator or 20-30 minutes in ice bucket

• Too cold mutes flavors; too warm creates harsh bubbles

White Wines (Pinot Grigio, Sauvignon Blanc, Riesling): 45-50°F

• Chill for 2 hours in refrigerator or 15-20 minutes in ice bucket

• Remove from refrigerator 10 minutes before serving to warm slightly

Rosé Wines: 45-50°F

• Same as white wines; maintain chill throughout service

Light Red Wines (Pinot Noir, Beaujolais): 55-60°F

• Refrigerate for 30-45 minutes before serving

• This “cellar temperature” enhances fruit while softening tannins

Quantity Planning: How Much Wine to Buy

Standard Calculation: 1 bottle (750ml) serves 5-6 people one glass (4-5 oz pour)

Brunch-Specific Guidelines:

• 2-hour brunch: 1 bottle per 3-4 guests (guests typically drink 1-2 glasses)

• 3+ hour brunch: 1 bottle per 2-3 guests (extended events increase consumption)

• Mimosa bar: Add 2 bottles orange juice per 1 bottle Prosecco (3:1 juice-to-wine ratio)

Guest Mix Considerations:

• All adults: Follow standard calculations

• Mixed crowd with non-drinkers: Reduce by 25-30%

• Wine enthusiasts: Increase by 20-30%

Example: For 12 guests at 2-hour Easter brunch, purchase 3-4 bottles sparkling wine, 2 bottles white wine, 1 bottle rosé. Total investment: $100-$150 for quality selections.

Glassware Selection for Proper Service

Sparkling Wines: Flute or tulip glasses preserve bubbles and concentrate aromatics (6-8 oz capacity)

White and Rosé Wines: Standard white wine glasses with smaller bowls maintain temperature (10-12 oz capacity)

Light Red Wines: Burgundy-style glasses with wider bowls allow aeration (12-16 oz capacity)

Pro Tip: If limited to one glass type, choose universal wine glasses (12 oz capacity) that accommodate all wine styles adequately.

Budget-Friendly Wine Shopping Strategies

Finding Quality Under $20

Best Value Regions:

1. Portugal: Vinho Verde ($8-$12) offers crisp, slightly sparkling refreshment

2. Spain: Albariño and Cava deliver quality at accessible prices

3. Washington State: Riesling and Sauvignon Blanc provide West Coast value

4. Argentina: Torrontés (aromatic white) offers unique alternative ($10-$14)

Shopping Timing: Purchase wines 1-2 weeks before Easter when retailers offer spring promotions. Case discounts (12 bottles) typically save 10-15%.

Retailer Strategies:

• Costco and Trader Joe’s offer exceptional wine values with curated selections

• Local wine shops provide personalized recommendations and case discounts

• Online retailers (Wine.com, Vivino) enable price comparisons and reviews

When to Splurge vs Save

Save Money On: Prosecco for mimosas (fruit juice masks subtle differences), everyday white wines for large crowds, wines consumed quickly without contemplation.

Invest More In: Champagne for special toasts, wines served standalone for tasting, premium bottles for wine enthusiast guests, wines representing the celebration’s significance.

Creating the Perfect Mimosa Bar

Selecting Base Wine for Mimosas

Best Choice: Dry Prosecco or Spanish Cava ($10-$15 range)

• Avoid expensive Champagne; mixers mask subtle flavors

• Skip semi-sweet styles; orange juice adds sufficient sweetness

• Choose wines with bright acidity to balance fruit juice

Juice Selection and Ratios

Classic Orange Mimosa: 3 parts freshly squeezed orange juice to 1 part Prosecco

• Freshly squeezed juice elevates quality dramatically

• Avoid pulp-free varieties; texture adds dimension

Creative Variations:

• Bellini: White peach purée + Prosecco (Italian classic)

• Poinsettia: Cranberry juice + Prosecco (festive red)

• Spring Awakening: Grapefruit juice + elderflower liqueur + Prosecco

• Berry Bliss: Mixed berry purée + Prosecco

Bar Setup Essentials

Presentation: Offer 3-4 juice options with fresh fruit garnishes (berries, citrus wheels, herbs)

Quantities: 2 bottles Prosecco + 2 bottles mixed juices serves 8-10 guests generously

Timing: Pour wine first, add juice second to preserve bubbles; prepare glasses immediately before service

Non-Alcoholic Brunch Alternatives

Sophisticated Alcohol-Free Options

Sparkling Water with Fruit Infusions: San Pellegrino with muddled strawberries, basil, and cucumber delivers refreshment without alcohol.

Premium Non-Alcoholic Sparkling Wines:

• Fre Alcohol-Removed Brut ($5-$8) – Maintains wine character

• Thomson & Scott Noughty ($15-$18) – Organic, sophisticated alternative

Mocktail Suggestions:

• Virgin Bellini: White peach nectar + sparkling water + lemon

• Herb Garden Sparkler: Muddled mint, lime, elderflower syrup + soda water

• Cranberry Spritz: Cranberry juice, orange bitters (non-alcoholic), sparkling water

Service Tip: Present non-alcoholic options in wine glasses with same care as alcoholic selections, ensuring inclusive hospitality.

Seasonal Wine Selection: Spring and Easter Themes

Why Season Matters for Wine Choice

Spring’s fresh flavors—asparagus, peas, lamb, strawberries—demand wines with vibrant acidity, lighter body, and floral or herbaceous notes. Heavy, oaked wines overwhelm seasonal ingredients while crisp, mineral-driven selections enhance spring’s delicate character.

Ideal Spring Wine Characteristics:

• Bright acidity (pH 3.0-3.5)

• Lower alcohol content (10-12.5% ABV)

• Fresh fruit and floral aromatics

• Minimal oak influence

• Light to medium body

Wines That Capture Spring: Sauvignon Blanc, Pinot Grigio, Provence rosé, Grüner Veltliner, Albariño, and young Beaujolais embody seasonal freshness through their crisp profiles and aromatic intensity.

Wine Storage and Preparation Timeline

Three Days Before Brunch

Purchase and Inspect: Buy wines, verify no cork damage or leakage, check vintage dates (whites and rosés should be current or previous vintage for freshness).

Storage: Keep bottles horizontal in cool, dark location (55-65°F ideal). Avoid temperature fluctuations and direct sunlight.

Day Before Brunch

Refrigeration: Place all white, rosé, and sparkling wines in refrigerator (42-50°F). Store red wines in coolest room location.

Ice Bucket Prep: Freeze ice for serving buckets (1:1 ice-to-water ratio chills wine efficiently).

Morning of Brunch

Temperature Check: Remove whites from refrigerator 10-15 minutes before service to reach optimal 45-50°F. Chill reds for 30-45 minutes.

Opening Strategy: Open sparkling wines just before pouring to preserve bubbles. Open still wines 15 minutes before service (minimal aeration needed for young whites and rosés).

Backup Supply: Keep 2-3 extra bottles chilled for replenishment if initial supply depletes faster than expected.

Expert Tips from Certified Sommeliers

Professional Pairing Principles

Match Weight with Weight: Light wines with light dishes (Prosecco with fruit), medium wines with medium dishes (Chardonnay with quiche), ensuring neither overpowers the other.

Consider Dominant Flavors: Sauce dictates pairing more than protein—hollandaise demands acidity, tomato sauce needs fruit-forward wines, herb-heavy dishes require herbaceous wines.

Regional Pairing Logic: Spanish wines with Spanish food (Cava with tortilla), French wines with French cuisine (Champagne with croissants), leveraging centuries of culinary evolution.

When in Doubt, Choose Bubbles: Sparkling wine’s acidity and effervescence make it the most versatile brunch option, complementing 80% of dishes successfully.

Common Wine Mistakes to Avoid

Over-Chilling Whites: Below 40°F mutes delicate flavors and aromatics; use thermometer for precision

Serving Reds Too Warm: Room temperature (70°F+) emphasizes alcohol harshness; always chill light reds to 55-60°F

Overfilling Glasses: Pour 4-5 oz (one-third full) to allow swirling and aromatic appreciation

Ignoring Personal Preference: Rules guide but don’t dictate; drink what you enjoy regardless of conventional pairing wisdom

Frequently Asked Questions

What is the best wine to serve with eggs Benedict?

Champagne or sparkling wine works best with eggs Benedict because high acidity cuts through rich hollandaise sauce while bubbles cleanse your palate. Choose Blanc de Blancs Champagne ($30-$45) for elegant minerality or Prosecco ($12-$18) for budget-friendly versatility. The wine’s effervescence prevents heaviness while complementing both egg richness and salty Canadian bacon perfectly.

How much wine should I buy for 20 brunch guests?

For 20 guests at a 2-hour brunch, purchase 5-7 bottles total (approximately 1 bottle per 3-4 guests). Include 3 bottles sparkling wine, 2 bottles white wine, and 1-2 bottles rosé for variety. If serving mimosas, add 4-6 bottles orange juice with 2-3 bottles Prosecco. This calculation assumes guests consume 1-2 glasses each during morning events.

Should brunch wine be chilled, and to what temperature?

Yes, all brunch wines should be chilled for optimal enjoyment. Serve sparkling wines at 42-47°F, white and rosé wines at 45-50°F, and light red wines at 55-60°F. Proper temperature enhances flavors while preventing alcohol harshness. Refrigerate whites for 2 hours or use ice buckets for 15-20 minutes. Lightly chill reds for 30-45 minutes before serving.

Can you drink red wine at brunch, or is it inappropriate?

You can absolutely drink red wine at brunch when you choose light-bodied varieties and serve them chilled. Pinot Noir and Beaujolais work beautifully at 55-60°F with heartier brunch dishes like mushroom omelets, beef hash, or bacon-wrapped appetizers. Avoid heavy, tannic reds like Cabernet Sauvignon, which overwhelm morning palates and pair poorly with egg-based dishes.

What’s better for mimosas: Prosecco or Champagne?

Prosecco is better for mimosas because its fruity, accessible flavor complements orange juice beautifully at fraction of Champagne’s cost. Choose dry Prosecco ($10-$15) like La Marca or Mionetto. Save Champagne ($40+) for standalone sipping where you’ll appreciate its complex toasty character. Spanish Cava ($9-$15) offers excellent middle-ground quality for budget-conscious hosts seeking traditional-method sparkle.

How do I pair wine with sweet and savory brunch dishes together?

For mixed sweet-savory menus, choose versatile wines with balanced acidity and moderate sweetness. Off-dry Riesling pairs exceptionally with both honey-glazed ham and fruit Danish, while dry rosé bridges cheese plates and berry tarts. Alternatively, offer two wine options: crisp Sauvignon Blanc for savory dishes and lightly sweet Moscato d’Asti for desserts, letting guests switch based on their current course.

Conclusion: Elevating Your Easter Brunch Experience

Selecting the perfect wine for Easter brunch transforms a simple meal into a memorable celebration. Whether you choose budget-friendly Prosecco at $12 or premium Champagne at $50, the key lies in understanding pairing principles, serving temperatures, and guest preferences. Bright acidity, lower alcohol content, and appropriate chilling create ideal morning drinking experiences that complement rather than compete with brunch cuisine.

Start with versatile sparkling wine as your foundation—it pairs with 80% of brunch dishes successfully. Add one crisp white wine (Sauvignon Blanc or Pinot Grigio) for seafood and egg dishes, and consider elegant rosé for all-purpose sipping. Purchase 1 bottle per 3-4 guests, chill to proper temperatures, and serve in appropriate glassware for professional presentation.

Remember, the best wine is the one you and your guests enjoy. Use these expert recommendations as guidance, but trust your palate and celebrate the season with confidence. Cheers to a perfectly paired Easter brunch!