The best wines to pair with Easter and Easter Monday barbecue

Mar 27 2024, 15:00
Barbecued meat is a great classic for Easter and Easter Monday, featuring lamb, beef, or pork. Here we suggest which wines to pair (strictly Italian even in the case of international grape varieties)

Easter and Easter Monday are around the corner. As is well known, gastronomic customs at festive tables vary from region to region (but also from country to country); therefore, it is somewhat complicated to find a dish that is consumed by everyone during the Easter period. However, if we want to identify something that is truly transversal, in addition to the Colomba (traditional Italian Easter cake), then we think of the barbecue, a main course protagonist both on Easter Sunday and, above all, on the Monday outing. Depending on what we decide to put on the hot coals, we will predict pairings with different wines.

Lamb. The classic pairing with Cabernet and excellent alternatives

Let's start with the great classic of Easter: lamb. Some will bring it to the table cooked in a pan, others will prefer to roast it in the oven. But the satisfaction of a grilled succulent rack of lamb chops is inexplicable. An unwritten law of pairings states that lamb pairs very well with Cabernet. Without resorting to Bordeaux, we'll turn to our own. And so here's the list; we recommend the Colli Berici Cabernet Bradisismo by Inama, and then a prestigious Tuscan trio: Auritea from Tenuta Podernovo, Duemani by Due Mani, and Paleo Rosso from Le Macchiole. Obviously, to stay in Tuscany, even the Bolgheri area offers excellent support for pairing. If instead, we want some Italian autochthonous wines, we suggest Valpolicella: Rubinelli Vajol's Valpolicella Cl. Sup., Buglioni's 44 Verticale, and Brigaldara's Valpolicella Sup. Case Vecie. If you enrich the chops with generous doses of aromatic herbs, then it's a good idea to pair them with Mediterranean wines, a top recommendation: Cannonau. This year we have awarded several, all deserving, but one has remained in our hearts, the Ghirada Fittiloghe by VikeVike.




Beef. From Sangiovese to Etna Rosso

If instead, we decide to grill beef (without making too many distinctions between the various cuts) then it's a good idea to start from Tuscany. Especially from Chianti Classico. Again, it's obvious that there's a wide choice: the denomination is extensive and above all is in great shape, with increasingly identitarian and territorial stylistic declinations. We can't go into an endless list; let three names suffice, without resorting to Gran Selezione or Reserves: Chianti Classico from L'Erta di Radda, Chianti Classico Lamole from I Fabbri, and Chianti Classico from Castell'in Villa. If we want to stick with Sangiovese, we can also move to the other side of the Apennines, in Romagna: here we will knock on the doors of Mutiliana for Romagna Sangiovese Modigliana Tramazo, Chiara Condello for Romagna Sangiovese Predappio Le Lucciole Riserva, and Fattoria Zerbina for Marzeno Superiore Poggio Vicchio. But we could also add here grape varieties and wines from all over Italy: an excellent Montepulciano from Piceno, Pantaleone's Sipario; or Leonardo Bussoletti's Ciliegiolo Ràmici from Umbria; but also some Pinot Nero, for example Girlan's Trattmann Riserva, or Conte Vistarino's Tavernetto from Oltrepò Pavese; we close with Sicily and Etna Rosso V. Barbagalli from Pietradolce.

Chianti Classico

Romagna Sangiovese



Pinot Nero

Etna Rosso

Pork. The ideal pairings to "degrease" the palate

Let's move on to the chapter on pork. If we cook sausages, chops, or ribs, we greatly increase the greasiness in the mouth. We need something to help combat this sensation. We can look for it among the Lambrusco Grasparossa di Castelvetro, endowed at the same time with tannic nuances and bubbles: try the one from the Vini del Re line from Cantina Sociale Settecani or the Monovitigno from Fattoria Moretto. But Barbera also works with its acidity; the more agile and lively versions are suitable for us, such as Barbera d'Asti Sanbastian from Dacapo or Barbera d'Asti Pautasso from Raffaele Gili. Do not underestimate the pairing with Cerasuolo d'Abruzzo; we direct you towards Tenuta Terraviva's Giusi or Giuliano Pettinella's Tauma.



Cerasuolo d'Abruzzo

White meat with structured white wines

If, in addition to red meats, you decide to grill some white meat, perhaps a nice chicken, then we can think of pairing it with a white wine, perhaps with good structure. And so our tour of Italy begins again. It could be a good opportunity to taste the Greco di Tufo Oikos Riserva by Fonzone, or the Soave Classico Monte Carbonare by Suavia; but also the Terlano Pinot Bianco Abtei Muri Riserva by Muri-Gries, the Collio Chardonnay Riserva by Primosic, or the Pecorello Grisara by Roberto Ceraudo.

We can only wish you a Happy Easter, from the entire staff of Gambero Rosso!

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