Wines to pair with Easter

Nick Baum
By Nick Baum
21 days ago
5 min read

Easter’s that perfect bridging celebration between Christmas and Christmas-in-July, the four day holiday that well and truly steers into Autumn. So what are the wines to pair to foods on offer over the long weekend?

Here’s the wines we’d be asking for our water to be turned into at the resurrection lunch, depending on what was on offer.

Roast chicken

Apologies to veggie mofos, but is there anything really more crowd pleasing than a perfectly roasted chicken? Moist, succulent, and a pretty blank canvas when it comes to accompaniments that go well with it - and that applies to the wines too.

It’s great with pretty much any white wine - though a good chardonnay, sauvignon blanc, riesling, pinot grigio, have that nice crisp acidity that can cut through the richness of the chicken, and fruit that’s going to contrast the savoury flavours. 

But if you prefer to reach for a red, don't worry, we've got you covered too. A light or medium-bodied red wine, like a pinot noir, gamay or a grenache can be a perfect dance partner for good old roast chook. Their fruit profiles and supple tannins will be a real winner, without overwhelming that light protein. Rosé is also a meet-in-the-middle option and can add a bright contrast.

And, look, if you're like you want to take your Easter spectacular up another notch, you can never go wrong with a bottle of sparkling. The bubbles and crisp acidity of sparkling like champagne, cava or prosecco can cut through the richness of the roasted chicken and look… those bubbles and the sound of popping corks never did anything to dampen festivities either.

See? We weren’t kidding when we said roast chicken was a blank canvas for a wine pairing. Winner winner. Our top advice; don’t go too heavy on tannin, and think about the other elements you’ve got in play on your plate too.

Roast leg of lamb

If you’re going to be carving up a leg of lamb this Easter, reach for the pinot noir. This classic combination is all about balance and bringing out the best in each other.

Its light body won't overpower the delicate flavours of the meat, allowing them to shine through, and its acidity cuts through the richness of the lamb, making each bite more satisfying than the last.

But it's not just about the wine - the dish itself plays a key role in this pairing. The herbs and spices used in the lamb, such as rosemary, thyme, and garlic, perfectly complement the earthy and fruity notes in the pinot noir. Yes. Yes. Yes. 

Our pick? A kiwi pinot from the South Island is a real winner here.

Roast salmon or barramundi

Look, for us when it comes to pairing wine with roast salmon or barramundi, there are a few options that can really bring out the best in these fish. Sauvignon blanc and pinot grigio are definitely on that list, but for our money you can’t go wrong with a decent chardy or a pinot noir, especially with salmon. Chardonnay’s got that body that will match up well with those meatier fish, and pinot has those gentle tannins that love light protein. 

Hot cross buns

Come on - what’s Easter if it’s not for Hot Cross Buns? Off-dry riesling is a solid choice here. Look for a slightly sweet one with notes of honey, peach, and apricot. The wine's acidity will balance out that fruit sweetness of the buns, and you’ll have just enough fruit in your glass to match up against the tart-sweetness of raisins and currants in the bun. A prosecco would also work wonders here too, but if red is your jam, reach for a jammy shiraz. The ripe fruit flavours of a bold Barossa special will match the sweetness and spiciness of the buns. A match made in heaven, really.

Chocolate (and lots of it)

You know it, we know it. Hot Cross Buns might be a staple, but chocolate is the main event. The sweetness of the chocolate pairs perfectly with the sweetness of the port, while the tannins help to cut through the richness of the chocolate and balance everything out. A real full-bodied indulgence.

And the best part? Port can handle any type of chocolate. Whether you're into dark, milk, or white chocolate, port will have your back. However - if you’re fully committed to the dark (chocolate) side, a shiraz-cab sav blend is also a winner. Smooth drinking, full, rich in tannin to balance out the bitterness of the chocolate and elevate the fruit profile of the wine.

At the end of the day, it's all about experimenting and finding the perfect pairing that suits your taste buds - the joy is always in the discovery, and you know what you enjoy best.

Need wines for your Easter Eggstravaganza? Here’s our full line-up.

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