- Roast Lamb
ROAST lamb is a traditional spring meat and a classic Easter dish, which symbolises ‘new life‘ and the sacrifice that Jesus, the ‘Lamb of God‘ made. On a Sunday roast, the meat is often served with rich gravy, potatoes and vegetables – making wine the perfect pairing.
Lamb is a tender red meat, so when paired with Sunday roast trimmings, rich red wine with berry flavours is an ideal option. A classic Rioja, Bordeaux or Cabernet Sauvignon all pair perfectly and complement the flavours of roast lamb.
Top tip: “The wine should complement the meat, so your first sip should determine this. If it’s a sharp, unpleasant taste, then this isn’t the right bottle for the dish.
- Chocolate
Whether you’re overindulging in chocolate during your Easter Sunday brunch, or winding down in the evening with your collection of eggs, a glass or two of something refreshing will accentuate the flavours of your chocolate. However, when it comes to selecting the perfect aperitif, this will heavily depend on your chocolate of choice.
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For classic milk chocolate, rum is the appropriate pairing. While for chocolate with nutty flavours, a bourbon, rye or scotch is the preferred spirit – find a bottle with hints of walnut or almond, to really complement the flavour. White chocolate works well with both gin and tequila, depending on your individual preference.
- Hot Cross Bun
The hot cross bun is a quintessential Easter snack, with a truly unique spicy cinnamon and sweet brioche flavour. Cinnamon pairs well with a wine that carries red fruit and berry notes, like a Zinfandel. The hot cross bun and wine work together to enhance each other’s flavours.
Top tip: “The key to the perfect pairing, is that the wine should be sweeter than the dessert that you are eating. So in this instance, the Zinfandel is sweet in flavour, so it goes hand in hand with the brioche base of the hot cross bun.
- Simnel Cake
Simnel cake is a spiced fruitcake widely eaten across the country on Easter weekend. The cake is light in texture and packed with mixed dried fruit, lemon zest, spices, and topped with sweet marzipan. Ruby Port is known for its sweet flavours of red fruits, which make it the perfect pairing for the simnel cake – the flavours work harmoniously with the rich dried fruit.
- Cooked ham
Ham, whether cooked or glazed, is a centrepiece dish for any Easter brunch or dinner feast. As ham has both sweetness and saltiness, it’s important to have a wine that balances the contradictory flavours.
A medium-bodied red and fruity wine will pair perfectly with salty dishes like ham. Try a Barolo or Chianti, or for those more partial to white wine, opt for a riesling or sauvignon blanc.
- Fish
It is a religious tradition to eat fish on Good Friday, and many will abstain from eating meat. If you’re serving up a delicious fish dish this Easter weekend, the general rule of thumb is that white wine should be served. Red wine should be avoided, as it can give a bitter and metallic taste to the centrepiece.
For smoked fish, gin is the go-to choice in spirits. As the floral notes complement the dish. For a more enhanced flavour, reach for the gin and tonic. Served with citrus fruit like, lime, lemon and mixed herbs – it can really transform the dish.
