Easter Food & Wine Pairings
Lamb is of course a classic Easter main dish, which will taste delicious with a powerful and intense bottle of red Bordeaux, such as a Médoc or Saint-Estèphe. Their rich aromas of coffee, blackcurrant and liquorice will compliment and stand up to the lamb’s meaty flavours.
If you’re not a big fan of lamb or just want to switch it up this year, chicken is a great substitute.
Try this roast chicken with lemon and rosemary recipe. It’s simple too – just throw all the ingredients, along with the marinade, into a large baking dish and pop in the oven. You’ll want to pair with an aromatic structured and generous dry white wine, which will balance the juicy flavours of the chicken, such as a Graves or Pessac-Léognan. The wine won’t drown the flavours of the dish’s sauce and its aromas of grapefruit, hazelnut, peach and wild flowers will bring out the flavours of the mustard and lemon marinade.
Our picks: Graves, Château du Druc, 2012
Love hot cross buns? Try this twist on the classic Easter treat – bun and butter pudding. Instead of making this traditional British dessert with bread, cut hot cross buns in half! Serve with a glass of sweet Bordeaux white wine such as Sauternes. This elegantly gold, rich sweet wine with aromas of candied orange, quince, honey and acacia will beautifully complement the sugary fruit pudding.
Our pick: Taste the Difference Sauternes, £10-15
Find the recipe Fronsac, Château de La Dauphine, 2007