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LIVE 24-SEVEN


E A S T E R B ANK HOL IDAY WHERE THERE IS FOOD, THERE SHOULD BE WINE…


The change in seasons, of which the Easter Bank Holiday is the oft-regarded herald, is, in my book at least, usually ac- companied by a much-anticipated change in the wines we drink. The warm, comforting reds that see us through the winter months are gently pushed to the side, replaced, though not entirely, with a lighter style of wine.


So…it may be that many of us are still being advised to ‘self-isolate’, but ever the optimist, I am going to assume that many of us are still able to meet up and share a meal (and unspecified germs) together and where there is food, there should be wine…


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Lamb is almost always the clear winner for Easter and the ultimate goal would be to find a wine with enough fruit and acidity to handle the robust flavours of the lamb, but not overpower it, however if I were a betting person, a clear contender in the spring red wine stakes is undoubtedly Beaujolais, the region at the very bottom of Burgundy known for its delicious low-tannin reds made from the Gamay grape.


Lively acidity and low, mellow tannins make Cru Beaujolais wines an excellent match for a roast dinner on Easter Sunday. Cru areas, including Fleurie, Morgon and Moulin-à-Vent, will deliver delicate flavours of raspberry, cranberry and sometimes dark fruit and chocolate.


Whilst lamb is the obvious Easter choice, I am always looking for an excuse to cook a large ham. The taste is wonderful, it looks im- pressive sitting on the table and I can still conjure dishes from it a week later…while cutting big fat slabs to eat on their own at all times in between…


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WINING & DINING WINE EXPER T


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