As the weather warms and Easter approaches, wine expert Helena Nicklin has curated a selection of the best bottles for spring celebrations. With rising prices due to exchange rates and duty hikes, she emphasises making savvy choices. Her guide covers crisp whites, gutsy pinks, fruity reds, and bubbles, tailored to different dishes and budgets.
For chicken, fish, or vegetable dishes, Nicklin recommends crisp whites like Sauvignon Blanc blends, Vinho Verde, and Albariño for their refreshing acidity. She highlights a Marlborough Sauvignon Blanc with concentrated nettle and wet stone notes, ideal with goat's cheese and asparagus. A Portuguese Vinho Verde offers a lighter, spritzy style with lemon cream and crushed seashell flavours.
Gutsy pinks from Languedoc, Spain, and Portugal provide versatility, pairing well with ham, smoked salmon, and roasted vegetables. For lamb, beef, or barbecued steak, fruity reds like Montepulciano or lighter chillable reds are recommended. Bubbles fans should consider off-dry 'demi-sec' styles, which complement salty cheese and sweet treats like berry tarts.
When matching wine with sugary foods, Nicklin advises choosing a drink as sweet or sweeter than the dish to avoid bitterness. For chocolate eggs, white chocolate pairs with frothy Moscato, while dark chocolate requires a fortified red like port. Boxed wines are also suggested for larger gatherings, offering stylish packaging and environmental benefits at a lower cost per 75cl.
Nicklin's top picks include a Viognier with white blossom and peach aromas, perfect as an aperitif or with creamy cheeses. She also notes that New World Chenin Blanc and Sicilian apricot-scented blends offer dry freshness and perkiness. With these recommendations, readers can find affordable wines to enhance their Easter meals.
