Wines For Easter Lunch

by Lynne Coyle MW, Wine Director 

If you are thinking of wine treats to go with Easter lunch this weekend, here are two white and two red suggestions that are food friendly and offer contrasting styles to enjoy with an array of dishes.

Starting with A Vaca Cuca, an Albarino from Galicia in the northwest of Spain. The label, which represents a cow is not only spring like but also salute’s the cows of the small Galician villages where they are often named Cuca. This wine is award winning, aromatic and fruity with distinctive greengage and citrus notes along with a complex saline note. Enjoy with mussels or crab, chicken or asparagus risotto.

Château de Fontaine-Audon Sancerre is made from 100% Sauvignon Blanc from vines grown on flint soils on the estates thirty- three hectares. The wine is drinking perfectly now, dry and mineral driven with intense fruit and balanced by a richness of texture. It is an interesting accompaniment with grilled goat’s cheese, smoked salmon, vegetable tempura or delicately spiced Indian dishes.

O’Briens have been importing from Geoff Schrapel at Bethany wines for over twenty years. Located in the Barossa Valley in Australia, the Schrapel family manage the vineyards and the winemaking at their 33-hectare estate. The First Village Barossa Shiraz has notes of blueberry and blackberry along with plush, ripe tannins and fresh acidity, it spends some time in French & American oak. The perfect match with roast lamb, vegetable tagine and hard Irish cheese such as Ardsallagh.  

Owned by the Domaine Baron de Rothschild (Lafite) group, Amancaya is a blend of Malbec and Cabernet Sauvignon. The vineyards are located at high altitude in the Andes mountains in Argentina, giving rise to ripe concentrated grapes, a pure and vibrant aroma profile, ripe tannins and a refreshing acidity which keeps this powerful wine fresh and balanced. A delicious match with roast lamb, beef, pork or venison and aubergine bakes.