Wines for your Easter meal
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Wines for your Easter meal

No good meal is complete without a fine wine.

Which wine goes with which dish? There are countless answers and countless rules to this frequently asked question. Many make sense, while some are likely to confound the connoisseurs. Typical regional pairings, such as a Valais Fendant with raclette, always work. Other safe bets include red meat with red wine and white meat with white wine.

Classic wines for chicken casserole

Medium-heavy whites and well-structured reds: both recommendations showcase the chicken dish to great effect.

Full-bodied wines for dukkah-coated lamb

This hearty meat dish requires a wine that can match up to it. The dense Tuscan wine and the full-bodied Portuguese wine both fulfil this criterion – two perfect pairings.

Distinctive wines for parsnip and potato latkes with stewed apples

Vegetarian dishes need supple wines. The elegant, refined Rioja and the juicy Argentinian Malbec go wonderfully with the parsnip and potato latkes.

Chablis with Glass noodle salad with monkfish

This classic white Chardonnay from Burgundy is fresh, clean and minerally. These qualities go beautifully with our glass noodle salad with monkfish.

Champagne with Salmon with mango salsa

The fizz of this complex champagne from Diebolt-Vallois soaks up the fat from the salmon. The two complement each other beautifully and make a fabulous pairing.

Montepeloso with Orecchiette with asparagus and burrata

Pasta and Italian wine is a match made in heaven. The same goes for the Orecchiette with asparagus and burrata accompanied by the fresh and fruity Cuvée A Quo, which comprises varieties such as Cabernet Sauvignon, Sangiovese and Montepulciano.

Bordeaux with Leg of lamb with a wild garlic & bacon crust

Lamb and Bordeaux are two classics that go together famously. The full-bodied, elegant Cru from Saint-Émilion is an excellent accompaniment to the leg of lamb with a wild garlic & bacon crust.

Shiraz with Easter lamb in pastry

The concentrated, full-bodied Shiraz from the Torbreck winery needs a dish that can hold its own. Like this Easter lamb in pastry, for instance.

Primitivo with Ossobuco with gremolata

Switzerland’s favourite wine comes from Apulia. It makes a wonderfully powerful and concentrated accompaniment to this hearty meat dish – a true taste of Italy in the glass and on the plate.

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