Obviously our answer to this would be ‘whatever you like, it’s Easter a time for celebration’ and really, as long as your wine has the right weight (body) for the dish, you can drink practically anything. Lamb that is ready at this time of year, particularly our own lamb and not the Southern Hemisphere variety, is typically only about 4 months old and is therefore the tenderest of meats. My perfect Easter Sunday lunch is slightly pink spring lamb roasted with tiny potatoes and peas with onions all in a big oven dish liberally sprinkled with garlic, rosemary and green, peppery olive oil. If I get it right this is insanely delicious, it is packed full of flavour but nothing dominates. Our gorgeous pink sparkling Lucciole would do it justice, maintaining the delicacy whilst delivering flavour and it’s such a pretty wine that it would lift my spirits just to see it on the table assuming I’ve got the vintage glasses and beautiful table linens. A light red would equally work, especially if you prefer your lamb less pink, and cooked for longer; there’s our Chianti Classico with its subtle flavours usually perfect for the pheasant and hare found on the vineyard estate, or our recently arrived Refosco from northern Italy/Austrian border ideal with its herby and dried fruit notes.
Peace and Pink Loveliness to you all!
Very enthusiastic wine lover who loves a party!