I love Easter, cos Easter means Easter Sunday dinner, which depending on your family can be anything from fresh Spring Lamb to Turkey and ham to baked Salmon. Below are some suggestions we have put together for the Easter dinner and well any time of year you have these treats.

First up for consideration is Easter Lamb probably the most popular of Easter Dishes in Ireland as we are blesses with such wonderful Lamb in this country so it would be a shame to spoil it with the wrong wine. Lamb is quite forgiving in wine choices, but it has to be Red and for our money Lamb and Tempranillo the main grape of Spain’s Rioja and Ribera del Duero regions is a marriage made in Heaven. With second place falling to Bordeaux in France and it’s grapes Cabernet Sauvignon, Merlot and Malbec.

Turkey, at Easter tends to be served rather differently from Christmas with a lighter, fruitier stuffing. The veg that accompany it tend to be spring veg like peas, baby carrots and purple sprouting broccoli. But we’d still recommend serving the same style of wines fruit driven and if to you taste lighter in style. Pinot Noir would be our top recommendation here although the more adventurous among you might try a New World Merlot or even a Shiraz! White wines of a bigger and bolder style like Chardonnay and the fruit driven White Grenache would also be worth a punt.

Fish, well it really does depend on the fish you are serving but a fresh Sauvignon Blanc with good acidity or a brisk Albarino from Spain would do the trick for heavier fish like monk or Salmon you could stray into the realm of lighter reds with good acidity like Pinot Noir if served with a tomato sauce or spices.

Easter Deserts go one of two ways, Chocolate or Lemon. With Dark Chocolate deserts try Recioto della Valpolicella, an absolute delight, or a Good Port. For your lemon tart try an nice sparkling Moscato D’Asti or a desert wine like a Botrytis Riesling or Viognier.

Sauvignon Blanc, Pinot Grigio and Friulano make a great partners with spring vegetables in dishes like spring vegetable risotto or pasta primavera, with crab and prawns, light fish like grilled sea-bass and with dishes that contain goats’ cheese. Both Pinot Grigio and Friulano make wonderful aperitifs also.

Check out our Easter Specials here.