Easter has officially stumped me wine pairing-wise. Not the ham, the lamb, dessert, or any of the normal things on an Easter table–those I can handle.
But that Bunny got me with my favorite Easter treat: The Jelly Bean. What do you pair with these fruity, intensely colored little orbs of sugar, citric acid, and “natural” flavoring? After much testing (Sauvignon Blanc? Riesling? Muscadet? Champagne?) the only thing that seemed remotely refreshing was club soda. Or maybe vodka.