This week (in-between working of course) I’ve been focusing on my Easter wines. Over the Easter weekend we’ll host a number of family members for lunches, dinners and even a little afternoon tea, although we’ll replace the tea with wine, but keep the cake and hot cross buns.
If you haven’t already put your order in, you’re probably looking for some wines to partner the Easter lamb and as a result, we’ve got a few suggestions for you.
On arrival we’re looking to welcome any guest with a glass of bubbly and there are a number of options available. Usually we’d elect for a nice Italian Prosecco like the Le Dolci Colline Prosecco NV, a customer favourite that is always at the top of our best-selling lists. However this year we’ve decided to splash out on the Veuve Cliquot Yellow Label NV, full bodies and richly flavoured, it will get the evening off to a great start.
I have to hold my hands up and say I’m usually not a massive white wine drinker, some are delicious, but they are just not for me. However recently I had the chance to taste the Clos du Gamont Vouvray Demi Sec 2012 and I have to say it was unbelievable.There is a reason it’s currently rated 4.2/5 on the website. Intensely fruity, a touch of sweetness but not too much, clean, refreshing and ultimately drinkable. Pair this alongside some smoked mackerel pate spread on perfectly baked bruschetta and you’re on to a winner.
Now we’re on to a the main course and I’m willing to bet that the majority of people will be cooking up a lamb. Personally we’re doing lamb shanks, but roast lamb shoulder or roast lamb leg will be just as delicious. If you’re pairing a wine with lamb, you’ll want to hit the right chords with a young red. Perhaps an Italian Sangiovese like the Le Pupille Morellino Di Scansano 2013 with bright black-cherry fruit or the Finca Manzanos Seleccion de la Familia Rioja 2013, a wine which is plump and spicy.
However this year, we’ve elected to go for The Ol’ Grafter Cabernet Sauvignon Cabernet Franc Merlot 2012, a blackcurrant spiced red with vibrant fruit and a plumy undertone that will partner any roasted meat. We’re going to be slow roasting the lamb shanks with plenty of rosemary and serving it in a giant Yorkshire pudding with greens and a nice thick home-made gravy, not forgetting the mint sauce of course.
Finally we’re going to be finishing on a sweet number, pairing our dessert with the Chateáu du Seuil Cerons 2012 a beautiful French gem, a wine our wine-buyer described as:
“A luscious dessert wine whose apricot sweetness is balanced well by racy crisp lemon acidity”
If you want to serve some cheese as a final course, then you can’t go wrong pairing them with the Fonseca Quinta do Panascal 1998, a port of exceptional quality. Whichever wines you choose, be sure to enjoy them and have a great Easter.