Perfect selection for your Easter lunch
Whether you choose the traditional lamb or take a more off the beaten track kind of route, we have the perfect selection for you.
Take your pick from a cool classic like Corney & Barrow Company Reserve Claret or discover a new path such as a delicious Lucas Cabernet Sauvignon 2018 from Maturana Wines.
Treat yourself to a delicious and opulent Chardonnay from Cakebread; finely structured, this wine will impress your guests!
Excellent pairing for Good Friday and beyond
Fish and seafood can provide both amazing food and wine combinations but also dramatically disastrous clashes, with oil, vinegar and spices providing challenges.
Oily fish cries out for acidity in a dish and this extends to the wine choice, so fresh, vibrant zesty wines are better with sardines and mackerel. Red mullet, also oily, is delicious with light reds including southern hemisphere Pinot Noir.
Whatever your choice of fish for your Easter meal, we've got the wines to pair with - contact us for any food and wine pairing advice.
Delicious wines to share for your vegetarian dinner
Easter it’s the perfect time to try and enjoy some new recipes and discover some brilliant wines. We have done the hard work and selected the best wines to enjoy with delightful vegetarian dishes.
Around the table, with family and friends, open a delicious bottle to pair with Oyster Mushroom & Wild Garlic Vincisgrassi Lasagna, and let the conversation flow. Happy Easter!
DESSERTS / CHOCOLATE
You will fall for our tantalising dessert wines!
Desserts and chocolates are not the easiest of foods to pair with wine. But it’s not impossible, use our tip: for wines and desserts to work well together, the wine must be as sweet as the dish.
You can trust us with these picks - enjoy your decadent dessert with the finest wine selection.
Looking for a serious alternative to the traditional Easter fare? Look no further than this rich and meaty Mexican that will dish will light up any dinner table and is a great for sharing.
TROUT AND CRÈME FRAÎCHE
This is a great dish for any fish lover – perfect with trout, sea trout or salmon. This recipe pairs very well with Champagne, English Sparkling as well any Chardonnay (oaked/un-oaked).
PROVENÇAL AUBERGINES WITH TOMATO
Régine Sumeire was one of the first women winemakers in Provence and an early pioneer of its infamous pale, ethereal style of rosé.
As well as being instrumental in propelling Provence rosé towards its status as a cult classic, Régine is a fantastic cook.
In her spare time, she has written two recipe books and here has paired a simple Mediterranean staple with her Pétale de Rose.