The Independent's journalism is supported by our readers. When you purchase through links on our site, we may earn commission. 

Wines of the week: Three bottles for Easter weekend

With Easter a week away, it’s worth getting prepared. Terry Kirby selects three crackers to match with whatever ends up on the menu

Terry Kirby
Monday 10 April 2017 12:18 BST

Support truly
independent journalism

Our mission is to deliver unbiased, fact-based reporting that holds power to account and exposes the truth.

Whether $5 or $50, every contribution counts.

Support us to deliver journalism without an agenda.

Louise Thomas

Louise Thomas


A spring white for fish

Saint Clair Pioneer Block 3 ’43 Degrees’ 2014

A Marlborough sauvignon blanc from a single vineyard showing fabulous intensity of flavour, with incredibly full flavours of tropical fruits and green herbs and a long finish, achieved, say the winemakers, by planting rows of vines at an angle to give the right blend of sun and shade. This is wonderful with seared scallops, peppered tuna, any Asian-tinged fish dishes and, if you can find it, early season English asparagus.


A red for lamb or chicken

Chateau Grand Barrail Lamarzelle Figeac 2007, Saint Emilion Grand Cru

Sometimes, nothing more is required than a good claret to match a leg of lamb or a big organic roast chicken for lunch or dinner. But the choice can be bewildering, quality variable and prices daunting for really top-notch wines. So seek out this well-made wine from one of the great Bordeaux appellations, full bodied, with juicy black fruits, gentle tannins, a lingering finish and the quiet air of reassurance about it.


A dessert wine for chocolate

Nectar Pedro Ximenez​

Chocolate is now indelibly associated with Easter and although the origins of the custom are hard to discern, it is a fine excuse to create some chocolate desserts and open some of the few wines that are a good match. The richest, sweetest and most luscious of all sherries, Pedro Ximenez has layers of intense, deep, dried fruit flavours of figs and dates and is a great partner for chocolate mousse or tart but is also fabulous poured over vanilla ice cream or pannacotta. Or just some stolen Easter Eggs from the kids….


Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies


Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in