Whether you’re planning a traditional Easter roast or a more relaxed long lunch, the right bottle can make the whole meal feel even more special, any it shouldn`t be ignored. It can make all your hard work shine, after all.
Start with an apéritif
Begin the weekend’s feasting with an elegant apéritif. And why not try something a little different? Veneto’s Garganega or Durello grapes make excellent spumante. The freshness, fruitiness and minerality will complement the savoury tang of olives or canapés.
Roast lamb
Roast lamb and Barbaresco is one of the most classic food pairings going – and with good reason. The lively aromas of both dish and wine are perfectly matched, with the wine’s acidity and tannin cutting through the richness of the meat.
Roast ham
The sweet-saltiness of roast ham works brilliantly with fruit-driven reds. So Valpolicella Ripasso more than fits the bill. It’s made using leftover skins from sweet Recioto production, so it’s even more plush than standard Valpolicella. Expect notes of plum, cherry, chocolate and dried fruit. The velvety texture makes it even more delicious.
Roast beef
Powerful Amarone della Valpolicella is a great option for beef. This one is aged in oak for 30 months, helping to create a supple texture and deepen the wine’s complexity. Expect ripe fruit like cherry and plum flavours, with a hint of sweet spice. Extremely elegant full-body long finish.
Roast chicken
In general, light to medium bodied reds with higher acid, such as Barbera & Dolcetto d`Alba, and also a Valpolicella. These wines have bright red fruit, complexity, and a refreshing quality that won’t overpower subtle flavours in the dish.
White wines are also an excellent choice. Roero Arneis and Soave Classico offer a full mouthfeel and aromatic complexity that work beautifully with rich sides like potatoes, mushrooms, or a poultry-based sauce.
Salmon
Another popular centrepiece for the Easter table, especially cooked whole and accompanied by seasonal potatoes and asparagus. Whites high in acidity like Langhe Arneis and Pinot Grigio, are ideal to balance the fish’s fat.
A dry rose like Langhe Rosato will also bring out the best in the dish, offering freshness and balance to your plate and palate.
What about desserts?
For desserts, Easter can go in all sorts of directions – carrot cake, fruit tarts, figolli, lighter puddings, baked cheesecake or chocolate eggs and more.
A really good pairing here is Recioto di Soave. With its gentle sweetness, fresh acidity and notes of exotic fruits, vanilla and almonds, it’s a lovely match for fruit-led desserts, lighter cakes or a softer finish to Easter lunch.
Brachetto is also ideal for the Easter treats. A light-bodied, low-alcohol wine, and highly aromatic. It has a profound scent of red and black raspberries, wild strawberries and rose petals. Typically served slightly chilled.
Final note
Choose something balanced, and it will do exactly what it should.
We hope these Easter lunch wines give you a little inspiration for the long weekend.
