Easter Dishes to Pair with Osmosis Sauvignon Blanc

Easter Dishes to Pair with Osmosis Sauvignon Blanc

Easter Sunday is marked by tradition: dyed eggs, hot cross buns, ham, and for many, including ourselves, wine. When it comes to planning our menu, we choose recipes that pair well with Osmosis Sauvignon Blanc.
For appetizers or hor d'oeuvres, light foods with equally grassy notes as Sauvignon Blanc are preferred. Crisp veggies with dill yogurt dip, or a crostini topped with asparagus spring peas and goat cheese, are ideal. We've added the recipes below. We’d also recommend a lovely spring salad with crisp greens tossed in an herbal vinaigrette since our wine can stand up to the acidity.

For the main course, pineapple topped glazed ham pairs nicely with the tropical notes of Osmosis and its citrusy, fresh notes are great with fish and ham. We like simple, light fish or shrimp glazed with a lemon caper sauce.


For the morning, if you’re having an Easter brunch, the crisp acidity and aromatic herbal notes of Osmosis go lovely with smoked salmon and all the fixings as well as with omelets or quiche.


From our table to yours, we wish you a Happy Easter with your family and friends!

Light Dill Yogurt Dip

3/4 Cup low fat Greek Yogurt

¼ Cup low fat sour cream or mayonnaise

½ teaspoon garlic powder

½ Teaspoon onion powder

2 tablespoons lemon juice

2 tablespoons fresh dill chopped

Salt and pepper to taste

Serve with a selection of fresh veggies such as Red Peppers, Carrots, Cucumber


Asparagus, Pea and Goat Cheese Crostini – serves 6

12 thin asparagus

½ cup frozen peas

12 slices baguette

1 garlic clove

6 ounces of soft goat cheese

3 ounces cream cheese

Salt to taste

Extra virgin olive oil to drizzle

Salt and pepper to taste

Zest of 1 lemon



  • Toast the baguette slices, set aside
  • Lightly rub each slice with the garlic clove
  • Blanch the asparagus in salted water, when it turns green and is al dente, immediately immerse in ice water to stop the cooking. Set aside, Do the same with the peas. 
  • Combine the goat cheese and cream cheese and salt and pepper to taste. Spread on the crostini
  • Put 2 asparagus spears and peas on each crostini and drizzle with olive oil and sprinkle with the lemon zest.


Fish in Lemon, Caper Sauce – serves 4


4, 6 oz pieces of fish such as Cod, Bass, Sole, Flounder

1 Cup Dry White Wine

2 Lemons, 1 juiced, 1 sliced into thin rounds

6 tablespoons cold, unsalted butter, cubed

¼ teaspoon capers, roughly chopped

1 medium shallot, finely minced



  • Combine the shallots, wine and lemon in a small skillet over high heat, bring to a boil. Reduce to about ½ then take off the heat and add the capers, and whisk in the butter, 1 cube at a time until it is combined and coats the back of a spoon.  Season with salt and pepper and add the herbs, set aside and keep warm over a low heat while the fish is cooking.


  • Season the fish on both sides with salt and pepper. Heat a large skillet over medium high heat.  Add 3 tablespoons of the sauce then add the fish filets and cook until the fish is no longer translucent.  Spoon the lemon, caper sauce over the fish and serve.