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Rejoice Worthy Recipes & Easter Wine Pairings

Easter, a time of renewal and celebration, calls for a feast that tantalizes the taste buds and brings loved ones together. Don’t forget fighting your siblings and cousins for the most eggs in your basket - that bunny can be VERY generous.  The egg hunt requires laser focus, speed, strength, and real grit…which causes tummies to rumble (and no, we’re not here to judge if you still participate as adults). As you prepare for this joyous occasion, try our Easter wine pairings to elevate your culinary experience. Whether you're hosting a brunch, lunch, or dinner, these Easter recipes combined with the perfect beverage will make your Easter gathering truly unforgettable. Not to mention, we like to think having a white, red, and rosé on hand is a perfect way to make sure you have something for each of your guests. 

Easter Recipes

Keep your wine in the kitchen while you cook your Easter recipes (it’s called quality control), then move it to the table where everyone can tap in at their leisure while you all savor the many flavors of the recipes below that we’ve paired with each profile. 

Plate of roasted chicken

Lemon Herb Roast Chicken | Paired with Sauvignon Blanc


  • 1 whole chicken
  • 2 lemons (zested and juiced)
  • 4 cloves of garlic (minced)
  • 2 tablespoons of olive oil
  • Salt and pepper to taste
  • Fresh herbs (such as rosemary, thyme, and parsley)


Preheat your oven to 375°F (190°C).

In a small bowl, combine the lemon zest, lemon juice, minced garlic, olive oil, salt, and pepper.

Place the whole chicken in a roasting pan. Rub the lemon herb mixture all over the chicken, ensuring it's evenly coated.

Stuff the cavity of the chicken with fresh herbs for extra flavor.

Roast the chicken in the preheated oven for approximately 1 to 1 ½ hours, or until the juices run clear and the internal temperature reaches 165°F (75°C).

Once cooked, let the chicken rest for 10 minutes before carving.

Wine Pairing: Serve the lemon herb roast chicken with roasted vegetables and a glass of chilled Profile One Sauvignon Blanc.

Bowl of berry and goat cheese saled

Mixed Berry Salad with Balsamic Glaze | Paired with Pinot Noir


  • Mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
  • Mixed greens (spinach, arugula, or spring mix)
  • ¼ cup balsamic vinegar
  • 1 tablespoon honey
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Goat cheese (optional)
  • Toasted nuts (such as walnuts or almonds)


Wash and dry the mixed berries and mixed greens. Arrange them on a serving platter.

In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat and cook until the mixture has reduced by half and has a syrupy consistency.

Remove the balsamic glaze from the heat and let it cool slightly.

Drizzle the balsamic glaze and olive oil over the mixed berries and greens. Season with salt and pepper to taste.

If desired, crumble goat cheese and sprinkle toasted nuts over the salad for added texture and flavor.

Wine Pairing: Serve the mixed berry salad alongside grilled lamb chops or as a refreshing starter paired with a glass of Profile Four Pinot Noir.

Sliced glazed ham

Pineapple Glazed Ham | Paired with Rosé of Pinot Noir 


  • 1 bone-in ham (about 8-10 pounds)
  • 1 cup pineapple juice
  • ½ cup brown sugar
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • Cloves (optional, for garnish)


Preheat your oven to 325°F (160°C).

Score the surface of the ham in a diamond pattern with a sharp knife.

In a saucepan, combine the pineapple juice, brown sugar, honey, and Dijon mustard. 

Cook over medium heat until the sugar has dissolved and the mixture has thickened slightly.

Place the ham in a roasting pan and brush it generously with the pineapple glaze, making sure to get into the scored lines. If desired, insert cloves into the scored intersections for added flavor.

Roast the ham in the preheated oven, basting occasionally with the remaining glaze, until heated through and caramelized on the outside, about 2 to 2 ½ hours. Once cooked, let the ham rest for 15 minutes before slicing.

Wine Pairing: For a taste of paradise, serve the pineapple glazed ham with roasted sweet potatoes and a beautiful glass of Profile Nine Rosé.

This year, let your culinary creations shine with these mouthwatering Easter recipes paired perfectly with wine from yours truly. From our BOXT Family to yours, cheers to a delightful feast and unforgettable memories with loved ones! Hoppy Easter, some might say! Enjoy, and make sure to take pictures and tag us (@drinkboxt) so we can see your masterpieces.


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