Easter weekend has always seemed like the kickoff point for reintroducing spring ingredients to the dinner table. For wine, that translates to a similar mood shift, although I’ll admit I usually start craving brighter, more fruit-forward bottles even earlier and have a tendency to stock my fridge with Muscadets before most people have even hung up their winter coats. That doesn’t mean that full-bodied reds have to be set aside; it simply means to look for ones that have an inherent sense of freshness. Lamb, after all, is the preeminent Easter main, and what could be better with that than a savory, Rhône-inspired wine? There’s really only one rule: purity and aromatics win out over power and oakiness. Here are a few wines that will really let the flavors of your early spring dinner shine through.

Food & Wine

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