On Easter weekend, many of us are well versed in what food to serve and when. From fish on Good Friday to roast lamb on Easter Sunday with an abundance of chocolate and hot cross buns in between, these simple traditions are followed every year.
When it comes to pairing these foods with wine, however, not everyone knows where to start. Don't worry too much about pairing specific dishes to specific wines - our taste buds differ too widely from person to person to make the perfect match every time. Just keep it simple. No matter what your personal preferences are, it comes down to how the predominant tastes in your food (especially sweetness, acid, fat, and salt) change the taste of the wine.
Generally the main event will be roast lamb with all the usual accompaniments and the obvious choice for this will be a fairly robust red which will stand up to the richness of the meat, the tannins in the wine being softened by the salty and fatty element in the food. Our favourite pairing here would be Rioja or a great Cotes du Rhone which both offer great fruit, simple tannins and an element of acidity.
- We recommend Gomez Cruzado Rioja Crianza, perfect fruit gently aged in oak for a lovely an balanced wine or
- Cairanne les Six, Cotes du Rhone capturing 6 grapes and blending them seamlessly for a wine of depth and substance but superb balance.
For a little more indulgence we would also recommend Bordeaux, especially right bank Merlot dominated, which also offers great soft easy fruit with enough tannin to support without overwhelming. This would be a great choice for vegetarian dishes too as it would be a little more mellow to pair with umami flavours.
- Try Clos de L'Esperance Lussac Saint-Emilion Bordeaux, 100% Merlot for a super soft sipper of top quality
If chicken is on your menu then look no further than a Burgundian style white, and as a curve ball we love the Gomez cruzado Rioja Blanco which offers bright fruit enveloped by careful oak aging to offer richer toasty flavours.
Good Friday Fish
Mostly white wines here with the lively acidity to cut through an oily fish and lifted aromatics to pair with more delicate white fish option, think of your wine as like a squeeze of lemon finishing the dish. Our favourites here would be a crisp unoaked Chablis, such as Domaine de la Motte, a favourite here with the team, or why not go pink? From the heart of Provence, Domaine Val de Gilly Marion is a wine made for food with expressive berry notes, mineral tones and lively citrus, a lip-smacking treat.
Sweet treats
Chocolate everywhere at this time of year but is there a wine to sip and savour with that egg? YES, the divine Cline Late Harvest Mourvèdre from the sunshine of USA is made to go with all things chocolate, give it a try. For those hot cross buns, where spice meets sweet, a gently off-dry wine like a Gewurztraminer from Alsace or a Moscato dessert wine is a simple indulgence for the long weekend.
Cheers and Happy Easter!
