The long Easter weekend is usually a great time for getting together with family and friends. It’ s an excuse to celebrate after the last few tough months, perhaps splash out on some great wine and food. There is no one specific Easter dish in the UK so in this blogpost I look at a number of main dishes served up and down the country and make suggestions for wines that will complement if not enhance your Easter dinner, lunch or brunch.
Note that it can be difficult to find wines to complement all the different flavours in a dish. Firstly, match the richness and weight of the main dish with the body of the wine; so that means richer dishes with heavier, fuller-bodied wines and light foods with lighter wines.
The fundamental rule, whatever colour wine you choose is not to overpower the fish.
You can serve red or white wine depending on personal preference; for me it would have to be an oaked Chardonnay.
If you do decide on red wine, since chicken has little fat in it make sure the wine does not have too many tannins – tannic wines need fattier cuts of meat to help soften the tannins. I would suggest a Cabernet Sauvignon with a bit of age and low tannins, a Pinot Noir or a Rhône or Rhône-style wine. Again if you are having Easter dinner outside and the weather is cool, tannins can seem harsher still, so that’s another reason to go for a low tannin option.
If you did go for a traditional nut roast, you will need a full-bodied white such as Chenin Blanc, Sémillon or an oaked Chardonnay as it can be quite rich or a fruity red wine such as a Cru Beaujolais. Vegetable dominant dishes generally match well with Sancerre but creamy sauces need something less crisp like Chenin Blanc or Chardonnay.
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