Wine with dinner
A chilled white with glazed ham or a vegetarian pie? An oaky red with roast beef? Or how about a versatile Spanish blend with your Good Friday salmon? Here’s how to choose your perfect Easter wine match.
With sticky glazed ham
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.
Brancott Estate Australia Pinot Grigio 75cl
With baked salmon
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.
Campo Viejo Winemakers Blend Red Wine 75cl
With roast beef
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.
Jacob's Creek Double Barrel Matured Rum Barrels 75cl
With spinach and goat's cheese pie
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.