Don’t bottle it up this Easter

I don’t know about you but when I think of Easter I think good food, great company and the most impressive wine selection to share around the dining table. So food is sorted – for dinner we’re just going to run with the classic lamb and ham with an assortment of vegetables and chocolate (of course) for desert. But what about the wine…what are you doing for wine?

Now for some of you this question may be the most problematic. You and your guests have probably given up alcohol for 40 days and are eagerly anticipating that first glass so the pressure to deliver is on.

Chief Wine Officer’s solution- three words that will make your life easier…sweet and spicy

realhamHam it Up with Riesling

A Riesling would be our number one choice to serve with ham, as it embodies that perfect combination of fruity notes with a dry undertone. Put this together with your ham, especially if glazed and you have brought your table to life. Riesling is also great because it is popular with the masses. Try the Bechtheimer Geyersberg with a lingering finish of honey.

If Riesling is not your cup of tea, then we would suggest Gewürztraminer. The Franz Haas with its naughty hint of nutmeg gets our thumbs up. Another wine with the right amount of sweetness to balance out the saltiness of the ham without compromising the flavour. It’s a little bit spicy, which will compliment a sweet glaze, if that’s what you’re dishing up.

Now if neither of these fine white wines are floating your boat, may we suggest a Chardonnay. Fairly neutral and subtle, won’t clash with your with your ham or its accompaniments and relatively mild. We would suggest you pair your dishes with the Giant Steps chardonnay for top results.


605x250_roast_lamb_rosemary_mint_ginger_glazeDon’t Let White Silence the Lamb

If we have any advice to give you, the most important would be that you MUST pair lamb with red wine. If you serve a lamb dish with a bottle of white you will live to regret this decision for the rest of your life. You cannot pair the rich fattiness of lamb, infused with rosemary and garlic with the acidity of a white wine – CULINARY DISASTER!

A Cabernet Sauvignon is the first of our delicious suggestions, specifically the Kaiken Reserve. This cabernet’s full-bodied complex layers fused with black cherry, green peppers, mint and cedar will be the ultimate companion to your lamb. Enough said.

If this is a little pricey for your table of Easter feasters we propose a Pinot Noir. Unlike the Cabernet Sauvignon, the Pinot Noir offers a sublime contrast, which  some palets may find more interesting, especially if you’ve got the By Farr ‘Farrside’ on the table . Sweetly scented, smooth and spicy, this drop is particularly brilliant as it brings out the richer and darker tastes.

Follow our simple guidelines and you will be the talk of any future dinner party for years to come. Wine provided by Liberty Wines, our trusted supplier.