Easter is nearly upon us!
A long weekend beckons, and it’s time to celebrate a break from work. Kudos goes to the people that had the willpower to purge themselves of chocolate, drink, meat and the other many treats that are usually given up for Lent. Forty days is a long time to abstain but Easter brings an end to the fasting and a time to binge.
And with it, Chief Wine Officer is delighted to help you gracefully alight from the wagon. Here’s your essential guide to choosing the perfect wines to accompany your Easter break.
For many, a traditional Easter meal consists of a roast lamb, with all the trimmings. Of course, full-bodied, bold reds go very well with red meat, and it would be very safe to opt for a Bordeaux to impress your guests. But why not skip playing safe and make a bolder move?
An Italian Chianti Classico “Da Vinci Label” offers an interesting alternative to the obvious French choice. This full-bodied red has soft supple tannins, plenty of plum and cherry fruit and a touch of cinnamon spice from oak ageing. A strong and complex wine is required, because the spice flavours perfectly accompany the meat.
Understandably, some people are not keen on eating cute little lambs at Easter – who can blame them?
So why not turn to another Easter favourite – rabbit stew. Controversial? Possibly, but the Easter Bunny can be delicious, and it’s arguably the most appropriate time of year to try such a dish.
With gamey dishes, a red Burgundy is an impeccable pairing, offering elegant aromas of ripe red fruit. “Château de Santenay” is our top tip to get that bunny bouncing off the plate. The palate is full with great structure and an attractive chewy and grainy character.
If fish is more your catch, and it feels like you have five thousand people to feed this Easter, then a miracle is not what you need.
A pan-roasted sea bass with garlic, butter and lemon is an easy but impressive supper, and one that won’t leave you stuck in the kitchen, second-guessing which of your Easter guests will betray you before the night is over.
Due to their typical off-dry character, Alsatian Rieslings make a great accompaniment to sea bass. “Cave de Hunawihr”, a winery near the border of France and Germany, produce complex and fresh wines, with delicate hints of citrus fruits with beautiful acidity and a zesty finish.
Finally, Easter would not be Easter without the obligatory consumption of kilos of chocolate.
It is generally considered that wine makes a poor pairing with chocolate, unless it’s sweet dessert wine, which isn’t everyone’s basket of eggs. To put an end to this annoying obstacle, we have created the perfect range of wine-paired chocolates. Chief Chocolate Officer offers a unique tasting experience through a selection of unique flavours, chosen by our Directors of Wine to complement the world’s favourite grape varieties.
After your Easter guests have all left, kick back, open a bottle of Chardonnay and savour a bar of white chocolate with toffee and orange blossom and crown yourself the Chief Chocolate Officer of your Easter.