With Easter just around the corner, we asked our team which wines they are planning to serve alongside the festival’s traditional dishes. From the classic leg of lamb to indulgent chocolate eggs, their suggestions are bound to make your mouth water.
Starter: Asparagus and Les Romains by Alphonse Mellot
For a starter, Raphael is a great fan of asparagus, a perfectly seasonal vegetable! White or green? He’s not sure yet. ‘With white asparagus I would opt for one of my favourite wine makers from Sancerre: Alphonse Mellot, especially his Les Romains cuvée. This wine is rich but retains a good tension, pronounced minerality and citrus notes. With green asparagus you’ll want a denser wine, perhaps a Condrieu from Georges Verney. Les Terrasses de l’Empire is a fresh and fruity Condrieu with great balance.’
A classic: Lamb with Château Belle-Vue
As is tradition for Lionel, he will be opening a bottle of Château Belle-Vue with his Easter dinner. This is one of our favourite estates. Vincent Mulliez bought it in 2004 and was passionate about its development until his sudden death in 2010. Opening a bottle from here is a way of paying homage to a true enthusiast. Plus, this Haut-Medoc pairs perfectly with lamb; its delicate tannins go perfectly with the flavoursome character of this meat.
An alternative: Lamb with Terrasses du Larzac by Domaine de Montcalmès
Angélique has decided to go down a more original route with a Languedoc wine. She has chosen Terrasses du Larzac from Domaine de Montcalmès. It has incredible energy, offering crisp and delicious aromas.
Another variation: Lamb with thyme and honey, Figari from Clos Canarelli
Sophie from the sellers team has also decided to move away from the traditional pairing of lamb with Pauillac wine. She’ll be taking inspiration from further south, with the Figari cuvée from Clos Canarelli in Corsica. This is a blend of Syrah and Niellucciu, the emblematic Corsican grape variety. The delicate palate, intense aromas of dark fruits and the softened tannins will complement a thyme and honey leg of lamb. Sophie has a penchant for organic and biodynamic wines, so we trust that this will be a delightful bottle to enjoy on Easter Sunday!
Dessert: Strawberry tart with Gewurtztraminer Furstentum Grand Cru from Domaine Weinbach
For Constance, Easter is a wonderful time to get in the kitchen. She’ll be making the most of the weekend to bake a superb strawberry and lime tart. And to complement this colourful dessert, she has chosen a Furstentum Grand Cru from the Alsace domain, Weinbach. The natural acidity and residual sugar in this wine will underline the freshness of the fruit.
An after-dinner indulgence with mature Maury
One of the classic Easter activities is, of course, an egg hunt and for the adults with a sweet tooth, Elsa from the marketing team suggests pairing chocolate treats with a mature Maury. Its aromatic bouquet has hints of kirsch, cherry, gentle spices like cardamom, and menthol – these notes will complement dark chocolate with a high cacao percentage. A true pleasure for the taste buds, and an ideal way to round off the meal.
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