Which wines to choose for your Easter meal?
Which wines to choose for your Easter meal?
Tips and tricks
31 March 2025
Which wines to choose for your Easter meal?
Easter is the perfect occasion to share a big family meal, where tradition and gourmet delights take pride of place. But how do you choose the ideal wine to enhance each dish? To guide you, Maison M. CHAPOUTIER has put together a list of specially selected food and wine pairings to make your Easter meal an exceptional experience.
Wines to accompany your starter
Salmon tartar with citrus fruit & Marius Blanc
The starter sets the tone for the meal and awakens the Taste buds in anticipation of the festivities to come. For this occasion, opt for a salmon tartar with citrus fruits, enhanced by Marius Blanc IGP Pays d'Oc.
The combination of the delicate fat of the salmon and the liveliness of the citrus fruits, whether lemon, grapefruit or orange, creates a beautiful harmony on the palate. The Marius Blanc, with its citrus notes, extends this freshness while harmonising the flavours. Its liveliness tempers the richness of the fish and enhances the tartar's acidic touch, offering a light, fresh and resolutely spring-like match, ideal for starting your Easter meal in style.
As an alternative to Marius Blanc, you can also opt for Riesling via Saint-Jacques de Schieferkopf. Its aromas of citrus fruit, spices and pineapple are a perfect match for the acidity of the citrus fruit in this starter.
Wines to accompany your dish
The main course is the heart of the meal, a moment of indulgence and conviviality. For Easter, we offer 3 ideas for dishes, each accompanied by wines from the Maison M. CHAPOUTIER.
Easter leg of lamb with gratin dauphinois & Les Granilites Red AOP Saint-Joseph
To begin with, roast leg of lamb, the emblematic Easter dish, finds a perfect balance with Les Granilites Rouge AOP Saint-Joseph. The richness and mellowness of the lamb are ideally matched by the elegant structure of the Syrah, whose fine tannins accompany the tender texture of the meat without overwhelming it. Its aromas of black fruits, spices and mineral notes enhance the roasted flavours of the leg of lamb and the aromatic herbs. The well-controlled acidity of the wine balances the delicacy of the gratin dauphinois, avoiding any heaviness, while the natural sweetness of the spring vegetables echoes the freshness and aromatic finesse of the wine. This harmonious, structured pairing brings out all the intensity and conviviality of a traditional Easter meal.
Supreme of poultry roasted in truffle juice, served with gratin dauphinois and spring vegetables & Petite Ruche red AOP Crozes-Hermitage
As an alternative to the traditional leg of lamb, we offer you a supreme of poultry roasted in truffle juice, accompanied by gratin dauphinois and spring vegetables, enhanced by our Petite Ruche Rouge AOP Crozes-Hermitage.
The tenderness of the poultry and the aromatic intensity of the truffle juice are perfectly matched by this Crozes-Hermitage Rouge. Its balance and freshness lighten the richness of the gratin dauphinois and harmonise with the sweetness of the spring vegetables. An elegant, well-structured and refined pairing, ideal for a refined Easte meal.
Roast guinea fowl, mashed potatoas and spring vegetables & Sicamor white AOP Crozes-Hermitage
Finally, we suggest a dish of roast guinea fowl, accompanied by mashed potatoes and spring vegetables, to be paired with our new Sicamor Blanc. The Marsanne, with its notes of yellow-fleshed fruit, complements the delicate sweetness of the guinea fowl, while adding a lovely aromatic complexity.
The minerality of this Crozes-Hermitage Blanc enhances the spring vegetables, while adding a touch of liveliness to counterbalance the richness of the dish, particularly the gratin. The result is a harmonious blend of freshness, finesse and elegance, ideal for underlining the subtlety of the dish and the refined spirit of Easter.
Wines to accompany your dessert
Easter Nest & Banyuls 2012
The M. CHAPOUTIER Banyuls 2012, with its complex notes of cocoa and ripe fruit, is the perfect wine for a dessert such as an Easter nest. This naturally sweet wine, with its intense and generous aromas, offers a richness that blends ideally with the sweetness of the chocolate and the melt-in-the-mouth texture of the dessert. The cocoa notes of the Banyuls enhance the chocolate flavours of the Easter nest. The softness of the wine and its tannic structure balance the richness of the chocolate, while providing a pleasant contrast to the lightness of the dessert. A refined, gourmet pairing to celebrate the festive season.
Orange Easter cake & Coufis ‘Grange de Mirabel’
A lesser-known but just as traditional alternative, the orange Easter cake goes wonderfully with our Doux Coufis French wine, ‘Grange de Mirabel’. The latter has a remarkable aromatic intensity, with exotic, orange and apricot notes that perfectly complement the freshness and sweetness of the orange in the cake. On the palate, Coufis has a smooth texture and a long finish, creating a subtle balance between alcohol and residual sugar. The combination of the rich fruitiness of the wine and the citric flavours of the dessert creates a beautiful harmony, providing a generous yet refined touch, ideal for celebrating Easter with elegance.
Custard and fresh fruit tart & Les Tanneurs Blanc AOP Saint-Péray
The creamy softness and delicately sweet fruit of a fresh fruit and custard tart are a perfect match for Saint-Péray Les Tanneurs. This white wine has a fresh nose, revealing aromas of green apple, white flowers and honey, and a lovely lightness that perfectly complements the richness of the custard. On the palate, its elegance and liveliness sublimate the freshness of the fruit while revealing a delicate minerality that enhances the lightness of this dessert. This Marriage of sweetness and freshness creates harmony, making this combination an excellent way to end your Easter celebration with refinement.
