Wines To Match With Your Easter Feast

Easter is just around the corner which means two things, a long weekend, and a lot of food to be consumed. If you are struggling with matching a wine to your Friday fish or your Sunday leg of lamb then don’t fear, as we have some recommendations for you.

Sage

Senior wine advisor Stephen Sage is on hand with a couple of suggestions.  Don’t worry he isn’t as stern as he looks, and unfortunately the helmet is not for sale (as far as I’m aware).

Reserve de Millenaire Tete de Cuvee Bourgogne Blanc 2010 – £8.49 a bottle. 

Bourgogne

A classic Burgundian Chardonnay, full of flavour with hints of green apples and honey. 2010 was a great year in Burgundy for Chardonnay, and this showcases that better than most. It’s clean and crisp and very dry – which means it will go perfectly with the oily fish that you serve up on Good Friday. Produced by Edouard Cassanet at Cave de Lugny, the principle always being to produce great Burgundy wines at affordable prices.

Chateau Tour de Bardes Saint Emilion Grand Cru 2006 – £13.99 a bottle.

Saint Emilion

Roast lamb is absolutely delicious, so knowing how to make it even better is a sure fire winner. Picking the perfect wine to accompany the roast is never an easy job. However this French beauty is absolutely perfect. Packed with juicy plum flavours, off 35 year old vines. From a small appellation, family-owned, produced with real hands-on attention. 2006 was a wine-makers dream, lots of sun and enough rain to create a wine with rare ripeness. It doesn’t hurt that this is drinking perfectly right now. This wine will bring out all the juicy flavours in the lamb.

Loculto Ribera del Duero Crianza 2007 – £9.79 a bottle.

Loculto

There is a reason this wine has a rating of 4.3/5 on the website. At £13.99 it was excellent value for the quality, now we have it on sale at £9.79 it’s unbelievable. Velvety oaked texture, Rioja plush with more viscerality. This beauty has spent 24 months in American oak and 3 years in bottle. It’s complex but it’s velvety texture compliments the fatty meat of the Lamb. We would recommend decanting it an hour or two before the meal to get the very best out of this beauty.

Stephen Sage

Senior Wine Advisor

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