Easter Wines: Paired to Perfection

With Easter just around the corner, many of us are getting ready for family gatherings, indulgent meals, and good company (hopefully!).

Whether you’re hosting brunch, enjoying a roast, or simply enjoying a chocolate egg (or two), the right wine can make those moments even more special. So, let’s talk Easter wines - what to pour, how to pair, and a few fun ideas to make your Easter weekend a memorable one!
 

Easter Brunch
 

Easter brunch is all about light, fresh flavours. Think spring salads, smoked salmon, and pastries. To match the occasion, you’ll want wines that are crisp, vibrant, and versatile enough to pair with a variety of dishes. And let’s be honest, bubbles make everything better! Villa Sandi Il Fresco Prosecco is an excellent choice at £ 13.19. This high-quality Prosecco from the renowned Villa Sandi is soft, fruity and elegant. Award winning, it’s a fantastic option that pairs beautifully with Easter brunch - eggs benedict, fresh fruit, or a buttery croissant. After all, what’s brunch without a little fizz?

If you’re thinking of serving salmon, you’re in for a treat! This rich, fatty fish pairs beautifully with a white wine that has some weight to it. If it’s smoked or served in a creamy sauce, you’ll want a wine with good acidity to balance the flavours. Chardonnay is the obvious choice — especially one from Burgundy. While Chablis has long been the classic go to, I’d suggest something with a little more depth. Enter House of Townend White Burgundy at just £14.49. Crafted by Alain Pierre from The Cave de Buxy, this gem is ripe, rounded, and offers a lovely steely minerality. It’s an affordable find in Burgundy—a true gem at a fantastic price!
 

The Main Event - Easter Lunch
 

Now, for the main event - Easter lunch. Whether it’s lamb, ham, or roasted chicken taking centre stage, these rich, flavourful meats deserve wines that complement them without overshadowing the dish.

When it comes to lamb, you’ll want a red that’s medium to full-bodied, with some tannins and fi rm acidity to balance the richness of the meat. A good Tuscan wine from Italy certainly works well or you could look at a ripe Pinot Noir from Oregon or Central Otago in New Zealand. But for me, it has to be one of the classics, Rioja or Bordeaux. Both wines offer rounded, dark berry fruit, and when oaked, they bring a warm, subtle depth of character that pairs beautifully with the rich, juicy sweetness of roast lamb. Why not try Château d’Argadens 2019 at £13.99 or Rioja Vega Réserva 2018 at £19.99?

If you’re serving ham, you have a variety of options, so you can go with either white or red wine. For white, you’ll want something with good acidity to balance the richness and saltiness of the meat, but not too much weight. A great choice would be Kuki Riesling from Marlborough, New Zealand, at £14.69—its crispness and fresh character is perfect for ham. If you’re leaning towards a red, a Fleurie is your best bet! Domaine Pardon produce an excellent example and this light, elegant wine has just the right touch of fruit and acidity to complement the dish without overpowering it.
 

Sweet Treats
 

And let’s not forget dessert, the highlight for many! The right wine can take your sweet treats to the next level, and sweet wines are always a safe bet. While a classic Sauternes or Riesling is a go-to, why not try something a little different? Pair your cheesecake or lemon tart with a Pacherenc du Vic-Bilh, a delicious alternative to Sauternes, from Gascony. Produced from sun-dried grapes, it has subtle notes of lemon candied peel and fresh peach fruit. Its honeyed sweetness and crisp acidity balance the tanginess of lemon and the brightness of spring fruits perfectly.

One Last Treat

Finally, for all the chocolate lovers out there (myself included), pairing wine with chocolate can be tricky, but one pairing I can always rely on is Port. Whether it’s Easter eggs, mousse or chocolate cake, Tawny Port is the way to go. What sets it apart from other fortified wines is its lighter, more refined style, making it a great match for chocolate’s rich, velvety textures. Aged Tawny Port, ranging from 10 to 40 years (and over), is often compared to non-vintage Champagne. It’s a blend of multiple harvests, produced to reflect the winemaker’s signature style. The result is a wine that’s rich and complex, perfectly balancing the richness of chocolate. Why not try Poças 10-Year-Old Tawny Port (£ 24.95), with its smooth, nutty flavour and hints of caramel, dried fruit, and hazelnut, enhances any chocolate treat.

Happy Easter, and cheers! 
Georgia Townend

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