"Christmas with the family, Easter..." – again with the family. But it's not so bad, quite the contrary. Once again this year, there are days of culinary marathons and full stomachs ahead, because family celebrations are all about abundance (in every respect).

How can you survive? Choosing the right wine will get you through the meal, trust us. The important thing is to follow these little tips, and Easter lunch will no longer hold any fears for you.

So...

 

Let's start with the aperitif!

Classic and effortless, Prosecco always brings everyone together. What could be better than a chilled glass of fragrant bubbly while waiting for the first course? Accompanied by a few nibbles, such as olives and salmon canapés, this is just the thing to get you off to a great start. If you want to add an extra touch of spring, try Prosecco Rosé: with its antique pink colour and floral and fruity bouquet, it's the right glassful to kick off your chic and relaxed Easter lunch. And what starts well...

 

The Prince of the Table: Lamb

One of the most traditional of dishes, a must on any Easter table. Strong, intense flavours that risk overpowering everything, even the wine, if it's not the right choice. So the best selection is definitely a full-bodied red, with smooth but prominent tannins, capable of holding its own. A Montepulciano d'Abruzzo, for example, has a ruby red colour and a broad and complex bouquet of aromas, ranging from notes of ripe fruit to spicy cocoa and black pepper. With your famous lamb, it's a guaranteed winner.

If, on the other hand, this year's Easter menu includes meat-based first courses, such as lasagne or fresh pasta with meat sauce, stick to a full-bodied red, but more fragrant and less demanding. In this case, a Chianti is a perfect fit, especially as it is traditionally paired with succulent meat dishes and sauces.

 

The Queen of Easter: the Colomba di Pasqua ("Easter Dove" Bread)

Probably the symbol of Easter par excellence, and therefore deserving of an accompaniment of some substance. Which wine to pair with it? Some sweetness is certainly present, but not excessive. In fact, rather than the dough, it's the glaze that gives it its characteristic sugary note. On the other hand, candied orange and sultanas lend certain nuances of flavour, which you have to consider when choosing your wine. So a successful combination would be with a Metodo Charmat sparkling wine, such as the '900 Gran Giordano: intense and fruity aromas, with strong notes of citrus fruits that refresh the mouth – an ideal end to the meal.

 

 

What about the chocolate egg?

How could we forget the chocolate egg, a classic end to the meal, regardless of one's age. Probably the only difference lies in the fact that if you are over 18, you can treat yourself to a sweet accompanying glassful, so that you can really end on a high note. Here the selection is not so difficult, because with chocolate the ideal match is a dessert wine such as Moscato Spumante Oro. The typical flavour of the Muscat grape, together with a good structure and smoothness, make it a perfect companion for desserts and ice cream, while its lightness and moderate alcohol content ensure that it remains extremely pleasant, despite rounding off a (delicious) blowout.