The best reds to do your Easter lunch justice

Easter is a big deal at Smith Towers. My eldest daughter celebrates her 14th birthday today and next Sunday, what we cook for our Easter roast is the hottest topic this week. For me it’s got to be a scrumptious lamb, but which wine will do it justice? 

For an all-rounder, I love Beaujolais, especially bottles from Moulin-A-Vent or Morgon. Gamay is usually a silky light grape but both of these Crus offer decent depth of flavour and taste. For richer reds, southern French blends such as Minervois or Saint-Chinian are laced with herby aromas locals call ‘garrigue’. Off the beaten track, the Corsican red I’m recommending from The Wine Society is a corker with lamb – I’ve already ordered it. Or for a safe choice, good old Spanish Rioja will do the trick, but branch out into Aussie Grenache too for quality and value.