SIMPLY DELICIOUS EASTER MENU

SIMPLY DELICIOUS EASTER MENU

Spring lamb is traditionally served on Easter Sunday the world over. This year, we are preparing herbed spring lamb with pan-roasted vegetables, steamed green beans with toasted almonds, and garlic fondant potatoes followed by an apple and caramel tart.

Of course, the wine is très important to compliment the celebratory meal and after a lot of tastings and much debate we settled on a Malbec. At first we thought of a Red Bordeaux, which is indeed excellent with lamb, and being a blend of predominately Merlot, Cabernet Sauvignon and Cabernet Franc grapes, medium to full-bodied with a moderate acidity would go very nicely. However, as this is a democratic household, Malbec it is!

Although the origin of Malbec is France, most people associate the wine with

Argentina as almost 70% of the world’s Malbec is produced in the South

American country. A big difference in the taste between the French and the Argentinian wine is due to the terroir. The same grape, Malbec, being a thin-skinned, climatically sensitive black grape, which thrives in lots of sunshine and a dry climate and limestone soil, which gives the high tannins and colour. There are notes of blackberry (young) with tobacco, coffee and even meat, on ageing.

So we suggest for you the Château de Gaudou Exception, which is 100% Malbec

from 30 year old vines with the vineyards worked in sustainable agriculture and is in conversion to organic agriculture. The deep colour with a purple hue, a very floral nose (violet and peonies) with a fresh and fruity background, blackcurrant, blackberry and raspberry and a very pleasant freshness and aromatic balance and is recommended to drink at 1 to 2 years. Superb with the herbed spring lamb! For the non-red wine-drinking guests, we have chosen an oaked Chardonnay from Burgundy, Côté de Beaune region, Meursault Appellation, Domaine François Gaunoux Meursault Clos Des Maix Chavaux Monopole 2019. With its elegant light yellow colour, aromas and minerality and fine spicy notes this is a fabulous match for the herbed spring lamb.

I believe the best pairing for the gorgeous and rich apple and caramel tart has to be a Saternes from Saternes region in the Graves of Bordeaux. The wine is made from Semillon, sauvignon blanc and muscadelle grapes that have been affected by the noble rot or Botrytis Cinerea. Always a winner with dessert. There are a number of Domains who produce this delectable wine and I suggest you go to your local cave and choose the one that takes your fancy.

Happy Easter to you all xx