Choosing the best wines for Easter

We’re fast approaching the Easter celebrations, which for many includes a big family meal. And whether you’re serving traditional lamb, or something different, choosing the best wines to match can be daunting.

Easter meals generally differ from Christmas roasts because they feature lighter meats. Lamb is the traditional meat to serve, but honey-roast ham, roast chicken or a vegetarian alternative are just as popular. With lots of bright, fresh spring veggies on the side, it can feel tricky to select the best seasonal wine to please everyone.

Excellent wines for Easter

Here are some choices for Easter wines that should suit just about anything that’s on the table. It’s always a good idea to start your celebrations with a bottle of fizz. A sparkling rosé, such as Schramsberg Brut Rosé is a popular choice. It’s packed with fruity flavours, which are nicely balanced by the acidity. If you’re feeling really fancy, you could match it with caviar canapes for a delicious pairing.

Another excellent aperitif choice is Ca’del Bosco Cuvée Prestige, although it’s accessible enough to quaff throughout the meal as well. It’s really bright and crisp, with a hint of nuts. It’s from the Franciacorta region of Italy, which is renowned for its high-quality, delicious sparklers. It tastes like spring on your tongue and will liven up any Easter celebration.

An all-round people pleaser, you could always choose a nice, easy rosé like Liquid Farm Vogelzang Vineyard. It’s a very enjoyable wine that sits on the palate nicely with a nice bright, crisp, fruity flavour. Ideal for anything you have on your menu.

Best wines for Easter lamb

For many people, lamb goes with Easter like turkey does with Christmas. It’s a traditional Easter favourite in the UK, and across the pond in the US too. The natural wine pairing for roast lamb is a lovely, rich red. But which red you should choose can depend on how you cook your lamb, and which cut of meat you opt for.

If you’re serving young, spring lamb for Easter, and planning on dishing it up pink rather than well-done, then you need a wine that won’t drown the delicate flavour. Avoid rich-bodied reds then and go for a Pinot Noir from a cool climate. Think Victoria, Australia or something from Chile, Burgundy or Germany.

For lamb served medium or well-done, you need something richer. This is the most common and popular way to cook roast lamb, and it goes well with a spicy, oaky Cabernet Sauvignon. You can find a good Cab Sauv/Merlot blend from lots of different regions, although Bordeaux remains a classic choice. Alternatively, a good quality Rioja Reserva also goes well with lamb cooked in this way.


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