Easter dinners present somewhat of a challenge for pairing wines. Like Thanksgiving, the table is full of a wide variety of foods, with different flavors, spices, and textures. At the same time, your guests probably have vastly different tastes and opinions about wine, and you’re likely to hear things like, “I only drink red,” or (gasp), “Is there any White Zinfandel?”
Regardless, I’ve chosen these pairings that are focused on a main dish but will be versatile enough to complement side dishes as well. So whether you’re the one doing the cooking or you’re bringing a bottle as a guest, these should suit the occasion.
The classic baked ham is a mainstay of many Easter dinners. This tradition was likely born out of necessity rather than taste, when cured meats were the only ones that kept through the winter. Ham became an easy choice for the first big feast of spring. I like zippy white wines to pair with ham, like Riesling and Gewürztraminer. These can have a tinge of sweetness to them (even when dry), which really complements the saltiness of the ham, as well as any brown sugar or honey glaze.
It’s not necessary to pair white wines with ham, however. A fruit-forward, lighter-bodied red would work as well, like Pinot Noir. I would probably suggest one from California, where complementing fruit flavors are more prevalent, rather than of France, where you’ll find herbal, earthy, and savory characteristics that might clash with the ham.
The other classic Easter dinner is lamb. Here, you have plenty of options, though all are reds. Bold Cabernet Sauvignons from California will stand up well to the big flavors of the lamb, and the savory characteristics of Malbec from Argentina will complement the lamb’s gamey qualities.
But a nice Bordeaux might be the best pairing, if you want to go all-out. The blend of Cabernet Sauvignon, Cabernet Franc, and Merlot is powerful, brings fruit and spice flavors that complement the gamey lamb, and the earthy savoriness pairs perfectly with roasted vegetables.
Tempranillo from Spain or Australian Shiraz would also make for delicious lamb pairings.
Lastly, I’ll mention dry rosé. Is there a wine that says, “Spring is finally here!” more than dry rosé? A fresh, clean, acidic rosé, maybe from Provence, bursting with red fruit flavors like strawberry and raspberry, out on the deck in the sunshine, waiting for Easter dinner to be ready … What could be better?