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



Category: Wine Pairings

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


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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.


Lugana DOC Nunzio Ghiraldi


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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. Don’t forget to add rosemary to the lamb for added aromas and flavour.


CVNE Rioja Reserva

The Definition range brings the world's greatest wine styles to Majestic customers. 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.


Definition Barolo DOCG



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 Ripasso. Expect notes of plum, cherry, chocolate and dried fruit. The velvety texture makes it even more delicious.


Domini Veneti 'La Casetta' Valpolicella Ripasso Superiore








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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.


Château Tour Bayard, Montagne-Saint-Émilion

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.

Domaine Durieu Châteauneuf-du-Pape



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.


Edouard Delaunay 'Septembre' Chardonnay



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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.

Lyrarakis Assyrtiko






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