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Vintages Feature Story - Easter Parade

The Easter long weekend and the days of spring dinner parties are upon us. The RSVPs have been sent, the menu is decided – all that’s left is to select the wine. But what to choose to wow your fellow feasters? Don’t sweat it: Vintages has got you covered. We’ve assembled a spectacular selection of wines to suit a range of traditional dishes, with European classics alongside New World favourites so there’s something for practically everyone.


Awesome with Appetizers

The key to pairing wine with appetizers is versatility. These wines complement a wide range of nibbles and make an impression without stealing the show.

European Classics: Italian sparkling Prosecco is immensely popular for a reason: it’s elegant, effervescent, and a great meet-and-greet wine for making the rounds at a gathering. It’s also extraordinarily versatile with foods, and the bubbles and zippy acidity make it a handy palate-refresher between bites. Another Italian standby, Pinot Grigio is just as versatile as Prosecco but without the bubbles. Bright acidity, light body and subtle flavours make it the perfect wine to pair with a bit of everything.


New World Wonders: Europe isn’t the only place that makes great sparkling wine. Cap Classique fizz is made in the traditional method of Champagne and has the versatility, zip and palate-cleansing bubbles of Prosecco but with a touch more weight and mouthfeel, and often, a lovely brioche note from bottle fermentation. Pinot Gris is another name for Pinot Grigio and when made in a cool climate such as New Zealand, the wine features similar bright acidity and food-pairing versatility albeit with fruitier aromas and flavours.



Perfect with Prime Rib or Lamb Breast

European Classics: Red Bordeaux is the epitome of French wines. Built around one or more of Cabernet Sauvignon, Cabernet Franc and Merlot, these are wines known for their complexity, sophistication and structure. The relatively high tannins of the Cabernets slice right through the fat of the roast while the wine’s characteristic herbal accents act as seasoning. Red Vacqueyras, like its neighbour Châteauneuf-du-Pape, is typically a blend built around Grenache, Syrah and Mourvèdre. Here, the big roast-taming tannins are coming from Syrah and Mourvèdre, while Grenache (like Merlot) smooths out the edges.






Tasty with Turkey Dinner


This traditional favourite is full of complex flavours, from savoury stuffing to earthy root veggies to the turkey itself. An elegant red or white to match this complexity without overpowering is in order.
European Classics: Red Burgundy, made from Pinot Noir, is famously elegant, complex and expressive. The woodsy flavours and bright, tangy acidity pair beautifully with the flavours of traditional turkey dinner, essentially fulfilling the role of seasoning herbs and cranberry sauce all wrapped in one. White Burgundy, made from Chardonnay, is equally elegant and bright, but instead of tangy red fruit it adds citrus and stone fruit notes that subtly enhance the flavours of the meal.
New World Wonders: Pinot Noir grown in cool-climate New World sites, such as the Casablanca Valley along Chile’s mountainous Pacific coast, can pack a poise and precision reminiscent of red Burgundy. The floral and fruity flavours tend to be more overt, while the all-important bright acidity is retained. Similarly, New World Chardonnay, when grown in a cool climate and treated with an eye for elegance in the vineyard and winery, can be just as brilliant and elegant as its Burgundian counterpart.