Easter marks the start of spring and a return to lighter eating. A whole glazed ham, carved into deliciously sticky slices and served with honey-glazed carrots, is a fab addition to an Easter buffet. Serve it with Brancott Estate’s pinot grigio – with fragrant lemon blossom, yellow pears and a refreshing finish, it’s a fresh-tasting white wine that goes beautifully with lighter roasts and sides.

Fish is of course as much a part of Easter for many of us as a full roast, not least on Good Friday. But that doesn’t have to mean pairing the dish with white wine or fizz only. For an all-in-one salmon, asparagus and Jersey Royal traybake, why not try the expressive and approachable Campo Viejo Winemakers Blend? It’s a juicy, smooth and vibrant Spanish blend of tempranillo, garancha and bobal grapes.

If you’re making a full-on beef roast this Easter Sunday, you’ll need a bottle of mature red wine that will more than hold its own against the rich flavour of the beef. This generous Australian shiraz cabernet is well worth opening at the table and passing around. It’s been finished in oak barrels that previously held aged Caribbean rum, resulting in a complex flavour of dark fruit and a smoky oak finish that perfectly complements beef.

Whether you’re catering for vegetarians or just fancy a spring-like pie on the Easter table, you won’t go wrong with serving a welcoming Australian sauvignon blanc alongside a veggie main meal. This fragrant Leaps & Bounds sauvignon blanc is both pale and interesting, with tropical and herbaceous flavours and a delightful crisp finish.