With Easter fast approaching (Friday 30th March – Monday 2nd April) it’s a great time to tailor your wine selection for the season. Here are our suggestions for wine pairings with classic Easter foods.
Slow cooked roast lamb
For those enjoying a traditional roast lamb on Easter Sunday, we suggest Gran Sasso Montepulciano d`Abruzzo 2016.
The fresh acidity and notes of cherry and blackberry make this wine a great pairing, balancing the richness of the lamb.
Lemon, garlic and herb oven-baked salmon
If you are planning on having fish on Good Friday, we suggest Vina Izadi Rioja Blanco 2016 with this delicious oven-baked salmon.
Succulent cirtus and stone fruit aromas, enchanced by the vanilla notes from oak ageing, pair beautifully with Salmon.
Asparagus and goat's cheese risotto
For a vegetarian option this Easter, this asparagus and goat's cheese risotto will need a gentle and fresh wine to balance the mix of flavours and textures in the dish.
The Trinity Hill Hawkes Bay Sauvignon Blanc 2016 is an ideal match with fresh lime and stone fruit notes, minerality and fresh acidity to balance the richness of this dish.
The cinnamon and nutmeg in a hot cross bun are complemented perfectly by Cazes Rivesaltes Ambre 2003, a Vin Doux Naturels.
The wine is rich on the palate with pure citrus and apricot flavours enhanced by the long, spicy finish.
For something a little different that pairs well with Easter eggs, we suggest Sandeman 10 Year Old Tawny Port. Our favourite discovery of last year was how well tawny port matches with chocolate, a notorously difficult food to pair with wine.
The port's aromas of dried fruit, toasted nuts and vanilla, ingredients often added to chocolate, make it a natural pairing.