The Best Wines to Serve During the Easter Season

The Best Wines to Serve During the Easter Season

Whether you're looking for a gift or hosting a get-together, we've got you covered with our Easter Collection.

Here we discuss some of the most popular dishes you might be serving this Easter and what to pair with each...


The first thing that comes to mind for Easter Dinner is surely lamb. No matter how it’s cooked - whether it's a Greek-style roasted leg with lemon and olive oil or a rack of lamb with gravy - it’s a meat that marries impeccably with plush red wines. The Capanna Rosso di Montalcino is perfect as a lighter but complex style, whereas Domaine de la Croix Belle’s Cuvee N.7 Red is the ultimate full Mediterranean red for any variations.

For those who’d like to indulge in something from the New World, Bodega Monteviejo Petite Fleur, is an excellently bold Cabernet blend from Argentina.

For those looking for a seriously decadent pairing, 2014 Chateau Fleur de Gay, from Pomerol, and the finest of all, the 2010 Chateau Talbot are the superior choices to make for a memorable Easter.

Glazed Ham

For our North American friends indulging in a succulent glazed ham, there are a variety of fun choices, starting with the most flavoursome Rosé Champagne from Charles Legend. Contrary to popular belief, full-bodied white wines are brilliantly paired with ham. The prove this, try Cascina Ebreo’s rich, barrel-fermented Sauvignon Blanc ‘Sinché’, the only fumé blanc made Biodynamically. 

If you swear by the classics, Bodega Monteviejo, Lindaflor Chardonnay will hit the spot for anyone looking for that heavenly & buttery bottle of Chardonnay.

Perhaps the most fitting Pinot Noir to pair up with ham would be an American classic, like the Penner-Ash, Willamette Valley.


Easter Chocolate

If you’d rather eat the Easter bunny this year, we think the light and crunchy Domaine Alain Gueneau, Sancerre Rouge (100% Pinot Noir) is the best pairing with rabbit ragù.



To discover our full list of Easter inspiration, click here.