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