The long Easter weekend is always the perfect time to gather with friends and family, and share a glass of something delicious over some seasonal dishes. Whether you’re opting for traditional fare or trying something different, we’ve brought together some of our favourite bottles to match each course beautifully.

Lamb

There’s something special about traditional spring lamb when it comes to Easter.  

Lamb is full of saturated fat – which make it a fantastic pairing for wines high in tannins. Tannins cling to saturated fat and help clear it from your mouth. That’s why a tannic red alongside lamb can help reduce the sensation of grease, and keep your palate refreshed.

One option is a Merlot or Right Bank Bordeaux blend: the sweeter fruit flavours in Merlot will complement the rich flavours of lamb without overpowering them. These are particularly suited for fattier cuts of lamb.

If you’re opting for a leaner cut, like a rack of lamb, a Rioja could be a better choice, as these are slightly less tannic. Made from the Tempranillo grape, Riojas are rich in strawberry flavours alongside a hint of vanilla, which work wonderfully with the aromatic meat.

The vegetarian course

Lamb is such a famous choice for Easter that a vegetarian option might not instantaneously spring to mind. However, a traditional Italian dish has vegetarians covered: the Torta Pasqualina.

Originating from Liguria, this classic pie is filled with spinach or chard, herbs, eggs and prescinsêua (a ricotta-like cheese). It’s a delicious option, and one that tastes even better the next day – if you’ve managed to leave any leftovers.

Given the dish’s Italian origins, it seems sensible to suggest a wine pairing from the same country. An Arneis or Ribolla Gialla would make a wonderful choice. Each of these white wines has slight herbaceous aromas, which will match well to those of the pie, while being refreshing and zesty enough to cut through the fattier cheese and egg filling.

A better-known choice will be a light-bodied, unoaked Chardonnay – such as a Chablis. Again, it’ll provide that lovely freshness to balance out the pie, while staying light-bodied enough to allow the dish to shine.

Chocolate

Does anything say Easter like a chocolate egg? Each year, the nation stocks up on chocolate in abundance – and these foil-wrapped treats are the centrepiece of many a celebration.

Chocolate, though, is a tricky partner for wine. Put them together, and the outcome can often be a bitter mess of sour and mouth-coating disappointment. Chocolate fights for the same space on your palate as wine: its thick texture and sugary sweetness often swamps a wine’s fruit, and overpowers its subtleties. Any tannins in wine can also clash with those naturally found in chocolate, resulting in bitterness being highlighted.

The solution is to choose a wine where its character appears sweeter on the palate – and that can mean riper notes, or flavours of cooking spices, as well as a higher sugar content. A tropical New Zealand Sauvignon can make a great pair for creamy white chocolate; while a Rioja rich in coconut and vanilla can complement the richness of a milk chocolate.

Port, though, is always a fantastic solution to the chocolate-and-wine conundrum. Its sweetness and higher alcohol counteracts the tannins in both wine and chocolate.

Tawny Ports have a nutty, dried fruit and caramel touch that can complement similar flavours in chocolate – while their gently oxidative character provides a delicious tang to counteract creaminess. A Ruby or LBV Port can also work with milk chocolate, while more complex Single Quinta or Vintage Ports work with darker examples too.

Hot cross buns

Hot cross buns are now so popular that they’re sold year-round – but Easter provides even more opportunity to enjoy them. While they’re more commonly served up as a breakfast or morning snack, and consumed with hot drinks, we think our Own Selection Sparkling Tea can provide a delicious – and non-alcoholic – pairing, to be enjoyed at any time during the day.

For those who want something stronger, a sweeter sherry can provide just the thing. They’ll help match both the sweetness and the dried fruit notes of the hot cross bun, giving you a combination that works in perfect harmony. Delicious.