EASTER WINE PAIRINGS

Easter Feasting

Easter is the perfect time to gather with family and friends, share a delicious meal, and celebrate the arrival of spring. Whether your table features roast lamb, glazed ham, or indulgent chocolate desserts, choosing the right wine can elevate every dish.

Roast Lamb: The Star of the Table

For many families, roast lamb takes centre stage at Easter. Tender, flavourful, and steeped in tradition, it naturally invites a thoughtful wine pairing.

Classic choices like the Ontanon Rioja Crianza and aged Bordeaux are excellent companions for lamb, offering milder tannins, ripe red fruit flavours, and subtle spice from oak ageing. While red wine is the usual go-to, a rich, textured white can also complement lamb beautifully. Oaked Chardonnay, for example, brings creamy notes and layered complexity that enhance the meat’s richness without overwhelming it.

Roast Ham: Savoury, Sweet, and Irresistible

Roast ham is another popular Easter favourite, beloved for its savoury flavour and distinctive sweet-salty character. To match its bold taste, select wines that complement rather than overpower.

• Red wine options: Light-bodied, fruity reds such as Beaujolais or Pinot Noir are ideal. Their bright red fruit flavours and smooth textures balance the ham’s saltiness and richness.
• White wine options: Fresh, aromatic whites like the Setzer Riesling shine with ham. Its lively acidity and broad flavour range—from crisp green apple to juicy peach—work beautifully, whether dry or slightly off-dry.

Chocolate: The Sweet Finale

No Easter celebration is complete without chocolate. From classic Easter eggs to indulgent desserts, it’s often the highlight of the day. Pairing chocolate with wine, however, can be tricky, as both contain tannins that may clash if not balanced carefully.

Milk chocolate, the star of many Easter eggs, is sweet and relatively low in tannins. It pairs best with soft, fruit-forward reds such as Pinot Noir or Gamay. These wines’ gentle tannins and ripe fruit flavours complement the chocolate’s sugary richness without overpowering it.