The Best Wine Pairings for Your Easter Menu

Appetizers / Sides

Deviled Eggs (Oeufs Mimosa) — Champagne

Whether hosting Easter dinner or preparing a slow Sunday lunch, one thing’s for sure: deviled eggs are the quintessential Easter appetizer, and there’s no better pairing—or way to kick off a meal—than bubbly Champagne. Produced in the eponymous region of France, these top-tier bottles make for the perfect apéritif, as the bright acidity and zesty texture found in Champagne stimulate the appetite and prepare one’s palate for a long meal ahead. The yeasty flavors and refreshing bubbles in Champagne also cut through the snack’s signature mayonnaise and mustard filling, ensuring that each bite feels balanced and satiating. 

Roasted Asparagus — Sauvignon Blanc 

Who says that pairing wine with veggies is impossible? Thanks to the herbaceous flavors and zingy acidity found in Sauvignon Blanc, pairing wine with greens has never been easier. While Sancerre and Pouilly-Fumé are two of France’s most famous regions for the grape, a myriad of accessible, flavor-packed options can be found in the larger appellation of Touraine, which comprises approximately 5,000 hectares of vines around the city of Tours. Sauvignon Blanc from Touraine is known for its vibrant acidity and citrus fruit flavors, as well as its chalky undertones and pronounced minerality. 

Scalloped Potatoes — Chardonnay

Scalloped potatoes are one of the most classic side dishes found on the Easter table—what’s not to love? Unsurprisingly, thinly sliced potatoes and onion served up in a creamy, buttery sauce are always a crowdpleaser, though this hearty dish screams for something equally robust-yet-refreshing; enter Chardonnay, one of the most versatile white wine grapes on the planet. Those who prefer richer bottlings can look to expressions from Burgundy’s famed Côte de Beaune, while those seeking a bit more acidity should veer towards Chablis, known for its steely, acid-forward iterations. Pro tip: For budget-friendly bottles from a variety of French regions, look to Vin de France examples produced in the Languedoc, Loire Valley, and beyond.

Main Courses

Roasted Easter Lamb — Pinot Noir 

For many, Easter lamb is the star of the holiday meal. Prepared with a hefty amount of aromatic herbs (rosemary, parsley, etc. — think like a classic herbes de Provence blend), this flavor-packed main course screams for something equally flavorful; enter Pinot Noir, the perfect pairing for game, poultry, and a variety of red meats. Expressions produced under the Bourgogne PDO are known for their red fruit flavors and signature earthiness, which beautifully complement the peppery and herbaceous flavors found in the herbs. 

Glazed Ham — Chenin Blanc 

Looking for a sweet-meets-savory alternative to Easter lamb? Glazed ham is just the ticket. Produced using a mixture of honey, brown sugar, and Dijon mustard, this deliciously satisfying meat always promises to satisfy a variety of preferences—and pairs perfectly with an equally crowd-pleasing glass of Chenin Blanc. Grown across the Loire Valley, this versatile variety is made in iterations across the flavor profile spectrum, ranging from bone dry to lusciously sweet. For signature regional expressions, look for a bottle boasting the Vouvray PDO—though as with Sauvignon Blanc, don’t overlook the unique, one-of-a-kind bottles produced as Vin de France. 

Pork Roast (Schweinebraten) — Gamay 

Forget the lamb and ham—when you’re in Germany, pork roast, referred to locally as Schweinebraten, is the king of Easter lunch. Prepared with a unique blend of spices (caraway, thyme, white pepper, and more), this signature meat dish is beloved for its juicy interior and crispy crust. For an equally juicy wine that can go the limits, look no further than the Gamay-based reds of Beaujolais. The wines’ bright acidity and soft tannins promise to shine alongside the tenderness of the pork, while their peppery undertones will pair impeccably with the tangy nature of the spice blend. 

💡 Pro tip: To explore Gamay beyond Beaujolais, dive into the expansive Vin de France offerings found in the Loire Valley, Auvergne, and Savoie. 

Dessert

Chocolate Eggs — Vin Doux Naturel (Maury or Banyuls) 

The golden rule to follow when pairing wine with chocolate is that what’s in the glass should always be sweeter than what’s on the plate—enter Vin Doux Naturel, one of France’s most historic styles of wine production. Centered around the areas of Maury and Banyuls in the southerly Occitanie region, these special sweet wines are produced using similar methods as Port, in that neutral distillate is added to halt fermentation, resulting in sweeter final wines with higher alcohol levels. While both wines are predominantly red (made with mostly Grenache Noir), ambré versions also exist.  

Strawberry Tart (Tarte aux Fraises) — Rosé Champagne 

The best way to end your Easter meal on a high note? The same way it was kicked off—re-enter Champagne, thought his time, with a signature pink hue. Produced across the region using small amounts of still Pinot Noir, these zesty, fruit-driven Champagnes are known for their flavors of cranberry, raspberry, toast, and—you guessed it, strawberry—making them a perfect complement to the sweet fruit and savory pastry found in tarte aux fraises. There’s truly no better way to leave a lasting impression on your guests!

Hot Cross Buns — Crémant d’Alsace

Hot Cross Buns are an Easter staple across the UK, and are beloved for their harmonious sweet, spicy, and yeasty flavors. The decorative buns are typically made with cinnamon, nutmeg, and orange zest, and feature an icing-piped cross on top. To pair with the sweet-meets-savory nature of these doughy delights, check out the signature bubbles of Alsace, called Crémant d’Alsace. Made from a combination of Pinot Blanc, Riesling, Pinot Gris, Chardonnay, and/or Pinot Noir, these delicious bubbles are made using the same production methods as Champagne, though often cost a fraction of the price.

💌 From our Taste France family to yours, we wish you a joyful Easter celebration ahead (Joyeuses Pâques!)