Wine for Easter

Roast lamb is the centrepiece of most Easter tables, and it has a natural affinity with wines from regions where lamb is part of the culinary tradition. Bordeaux is the classic pairing — the tannin structure of a Médoc or Graves works beautifully with the fat and protein of lamb, and the herbal notes of Cabernet Sauvignon echo the rosemary and garlic typically used in roasting. A Cru Bourgeois from Haut-Médoc or a Pessac-Léognan offers genuine quality without breaking the bank.

But Bordeaux is not the only option. Rioja — particularly a Reserva or Gran Reserva — brings a different character to lamb: softer tannins, sweet spice from American oak ageing, and a savoury depth that complements the meat beautifully. A Rioja Reserva from a traditional bodega (López de Heredia, La Rioja Alta, Muga) is an Easter lunch wine of the highest order. Southern Rhône wines — Châteauneuf-du-Pape, Gigondas, Vacqueyras — offer warmth and generosity that match the festive mood, with Grenache's ripe fruit and garrigue herbs creating a natural harmony with Mediterranean-style lamb preparations.

For lighter lamb dishes — grilled chops rather than a full roast — or if spring vegetables are taking centre stage, lighter reds work better. A Côtes du Rhône, a Bardolino from Lake Garda, or a Beaujolais cru (Brouilly or Chiroubles for their springlike freshness) lets the freshness of the season come through.

White wine at Easter is not just for the fish course. A rich Viognier from the northern Rhône (Condrieu) or a Marsanne-Roussanne blend from the southern Rhône handles lamb surprisingly well, especially if the lamb is served with artichokes, broad beans, or a light herb crust. A white Bordeaux (Graves or Pessac-Léognan Blanc) — crisp, herbal, with a touch of waxy richness — is another excellent Easter choice that most guests will not expect.

For the chocolate eggs and hot cross buns that follow, a Banyuls from Roussillon — made from old-vine Grenache in a fortified, Port-like style — is a remarkable match for dark chocolate. It is one of the very few wines that genuinely enhances chocolate rather than fighting it. A Moscato d'Asti brings lightness and fun to the sweet course, while a glass of Madeira (Malmsey or Bual) with dried fruit and spiced buns is an old-fashioned pleasure that deserves revival.