Wine Pairing: the best wines to drink with your Easter feast

In Short:

We’ve put together the perfect wine pairings for your feast, so you can sit back and enjoy the festivities with something you love in hand.

Start with an apéritif
Begin the weekend’s feasting with an elegant apéritif. And why not try something a little different? Italy’s indiginous Turbiana grape creates refreshing, aromatic wines. The Lugana region, close to breezy Lake Garda, is a fantastic way to discover it. This one is made by a winery with decades of expertise. You’ll find it fruit-forward and refined, with notes of almond, peach, apricot and flint, with a long finish. The fruitiness will complement the savoury tang of olives or canapés. And if the sun is shining, why not try a rarer Lugana Rosato?

Roast lamb
Roast lamb and Rioja 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. To make a great impression around the Easter table, you can’t go wrong with one of Spain’s most successful wineries, CVNE. This Reserva is aged in oak for fifty percent longer than legally required, resulting in supple, soft tannins.

Barolo is one of Italy's most iconic wines, so this bottle is a sure-fire way to impress over the Bank Holiday weekend. And just like Rioja, this bold red with great fruit intensity and high tannins makes an excellent pairing for roast lamb. The note of creamy oak and silk-smooth tannins add to its finesse.

Roast ham joint
The sweet-saltiness of roast ham works brilliantly with fruit-driven reds. So Valpolicella Ripasso more than fits the bill. This one is a firm Majestic favourite. 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
This Merlot-dominated wine is a superb example of Right-Bank claret. And because it comes from a satellite appellation that surrounds the star region of St-Emillion, it’s incredible value. You’ll discover concentrated and complex notes of blackcurrant, liquorice and sweet spice. Its full-bodied character and structured tannins makes it ideal for succulent roast beef.

Powerful Châteauneuf-du-Pape is another great option for beef. This one is aged in oak for 18 months, helping to create a supple texture and deepen the wine’s complexity. Expect bold and ripe black fruit and cherry flavours, with a spicy black pepper on the finish. Highlight its delicious herbal aromas by prepping your beef joint with bay leaves and oregano.

Roast chicken
Burgundy's Edouard Delaunay estate has a rich history dating back to 1893. Their wines were the choice of The Orient Express and the finest restaurants in France. So it’s no surprise that ‘opulent’ is a fitting term for their collection today. This barrel-aged Chardonnay is just the thing for buttery roast chicken. It’s as indulgent as the dish itself – rich and buttery. Expressive notes of citrus, white chocolate and hazelnut make it incredibly moreish.

Not a fan of Chardonnay? Try a luscious Viognier instead. The rich notes of peach, pear and apricot complement a juicy chicken perfectly, without the influence of oak. The stone-fruit character also enhances your sides, stuffings and gravies, making Viognier the perfect all-round accompaniment.

Goats cheese & tomato tart
Assyrtiko is Greece's answer to Chablis. Wines are marked by crisp acidity, zingy citrus and floral aromas. Lyrarakis is one of the country's finest wineries, so you know you’re in for a real treat with this wine. Expect flavours of green apple and a deliciously chalky minerality. It’s this stroke of minerality that will perfectly cut through the rich flavour and texture of goats cheese.