Easter: Lamb x Wine Pairing

Easter celebrates the resurrection of Jesus Christ, who was called the Lamb of God. Hence, the tradition of eating roast lamb on Easter Sunday – though the Spring Lamb is also highly seasonal. Is lamb the ultimately wine friendly meat?

Roast leg of Lamb with rosemary and garlic

Roast or grilled lamb, of various cuts, can work brilliantly with a range of styles from acidic to tannic to warm and round. Here, head for a Nebbiolo or a similar red which delivers on all aspects from acids to tannins.

Indonesian spiced lamb stew

Head for an Alsace white to tame in the spice and echo lemon grass notes; a soft round red; or straddle the middle ground with an assertive Rose.

Xinjiang rice pot

Softer reds, such as Grenache or GSM blends, work well with the lamb and vegetables, but also the texture of the rice. There’s also an echo of any cumin, black pepper or Sichuan pepper in such wines.

Mongolian Hot Pot

The meat-based stock, together with the lamb and all the vegetables such as mushrooms – not to mention chili – pair well with softer Grenache and Merlot wines. But ramp up the spice with a full-on New World Pinot Noir.