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The traditional Easter meal features lamb and/or ham, with lamb lending itself to a wide variety of reds and ham working well with either a fruiter white wine or a spicier red. The following wines will pair nicely with one or both meats and we’ve also including a brilliant sparkling wine to serve with appetizers and a decadent sweet wine to serve with dessert, or as dessert itself. 

Cipriano Prosecco- A lovely wine with a nose of blossoms, peach and pear. The palate has a soft fizziness, with an almost creamy texture and a pure crystalline finish. Enjoy as an aperitif and with appetizers.

Weinhaus Kessler Riesling- Fresh and lively, this is off-dry, but with tangy balance to the pineapple and lime flavors, lingering on the finish. It's a perfect match with hors d'oeuvres and of course glazed ham.

Oyster Bay Marlborough Sauvignon Blanc is zesty and aromatic with lots of lively fruit characters. A concentration of assertive passionfruit and tropical fruit flavours with an abundant bouquet, it is a wine that is always crisp, elegant and refreshing. Great with seafood, vibrant salads and ham.

Georges Duboeuf Julienas- Gorgeous fruit on the nose and palate, suggestive of cranberry and raspberry. Juicy, soft and zesty- this delicious and versatile Beaujolais will work well with both ham and lamb. 

Cusumano Nero D'Avola- The scents that emerge from a glass of this are wonderful- dark berries, cocoa, exotic spice and orange peel. The palate is suave and rich with a big core of fruit, and a wonderful earthiness. A great pick for roast lamb. 

Plantaze Vranac Pro Corde-  Vranac is a little known variety (at least in America) from the Balkans, but if this wine is any indication of how good this grape is- you'll be seeing a lot more of this variety. Huge aromatics of black fruit compote, sweet root spices and pink peppercorns. The texture is velvety and mouthfilling, with a long, decadent finish. A natural match with lamb. 

Cavino Deus Mavrodafne of Patras   Think of Mavrodafne as Greece's answer to Port. Enticing aromas of jam, fruit cake and spice box continue on the palate, where additional notes of candied citrus peel, dried fruit and chocolate round out the finish. Serve with a cheese course, dessert, or an after meal cigar.

27th Mar 2013


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