Our warmest wishes for a happy Easter, with a special food and wine pairing suggestion: roast lamb, an Easter classic of Italian cuisine.
Our food and wine pairing feature is back with a "special" edition, this time for Easter.
Having already covered dishes from traditional Italian cuisine, Japanese cuisine, Tex-Mex cuisine and Greek cuisine, today we turn our attention to a dish much loved by Italians, and one that will feature on many tables and in many kitchens today.
Roast lamb is one of the cornerstones of the Italian Easter tradition, often served with roast potatoes.
So here are two pairings for roast lamb with wines from the Wine Terroir Selection: one more “traditional” and one more “rock”.
Easter roast lamb: the pairing with Bourgogne Pinot Noir
The first wine we suggest to pair with Easter roast lamb is the Bourgogne Pinot Noir from Domaine Vincent Bachelet.
This is a red Burgundy made from 100% Pinot Noir, grown in various sites around Chassagne-Montrachet, and aged for 11 months in barriques, 5% of them new. Pinot Noir is hugely rewarding with lamb, as its elegant acidity helps to cut through the richness typical of lamb meat. At the same time, its light tannins are well integrated and do not overpower the meat by "masking" it (as might happen with a wine whose tannins are too sharp). The aromatic bouquet of Pinot Noir is particularly pronounced, dominated by notes of red berries with subtle herbaceous hints. These same aromas often appear in recipes where lamb is served with a berry-based coulis, which helps to tone down any overly prominent gamey notes in the meat.
Champagne Corentin Breton Brut Tradition, paired with roast lamb
Easter roast lamb: the pairing with Champagne Brut
The second wine we suggest, for a more "rock" pairing, is a Champagne.
It is the Champagne Brut Tradition from Corentin Breton, a sparkling wine from the Côte des Bar made from 60% Pinot Noir and 40% Chardonnay, aged for around 36 months on the lees, with a Brut dosage of 6 grams/litre.
Here is our “rock” pairing: a Champagne with a traditional blend (Chardonnay and Pinot Noir), marked by a fine yet energetic mousse that cleanses the palate while enhancing the complex flavours of the lamb. Chardonnay, with its acidity and characteristic citrus notes, brings a sense of lightness that complements the dish. The Pinot Noir component, on the other hand, adds structure and greater aromatic complexity, contributing to a sense of “breadth” on the palate. A sparkling wine, then, to be enjoyed at the table, carrying the whole meal and bringing extra cheer to the Easter celebrations.
And you, dear restaurateur friends, how would you pair your Easter dishes with wines from the Wine Terroir Selection? We would love to know, so please send us your pairings and photos: we will be delighted to share them!
Wine Terroir Srls is an importer and distributor of French and international wines exclusively for the Horeca trade in Italy.
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