Easter and roast lamb go together like, well, lamb and red wine. It's one of Australia's great autumn traditions: a slow-roasted leg on the table, the family gathered, and hopefully something excellent in the glass. But which bottle should that be?
Much like any pairing, the answer depends a lot on how you're cooking your lamb and what you're serving alongside it.
Classic roast leg with garlic and rosemary: This is the rich and savoury Easter centrepiece many of us grew up with. You want a full-bodied red with firm tannins to cut through the fat, and enough complexity to stand up to the rosemary and garlic. This is Barolo's moment. The Nebbiolo grape brings earthy, floral and tar notes that are a natural match for roasted lamb. We'd go straight for a Barolo from the Ravera Cru by Cagliero. The younger ones are always drinking well on release, but you could go for something a bit older if you prefer more of those earthy tertiary notes. If you'd like something a touch more accessible in price, the Langhe Nebbiolo from Cecilia Monte is made from grapes grown in a Barolo Cru, providing much of the desired Nebbiolo character at a fraction of the cost.
Slow-cooked shoulder with Mediterranean flavours: When the lamb has been braised low and slow, with tomatoes, olives, and herbs, you want something with warmth, acidity and a little spice. Sangiovese is a natural choice here. The acidity keeps the pairing lively and lifts the richness of a long braise beautifully. We'd recommend the Chianti Classico Riserva from Tregole as the perfect match. For something a step up, their Chianti Classico Gran Selezione is one of our favourite wines for a special occasion.
Herb-crusted rack of lamb: A more refined preparation calls for something more elegant. Barbaresco, Barolo's nearby cousin, is also made from Nebbiolo but typically silkier and more perfumed, so that is our pick here. The Serracapelli Cru Barbaresco from Cecilia Monte has a lovely floral and red fruit character that sings alongside the delicacy of the rack. For a real splurge, the Cecilia’s Dedicato a Paolo is one of those wines that makes the whole table go quiet with its majesty.
Something a little different: If you want to go off the beaten track, an Etna Rosso from Monteleone is a wonderful option. Made from Nerello Mascalese grown on the volcanic slopes of Mount Etna, it has an earthy, savoury quality and lovely freshness that works beautifully with lamb, especially if you're doing a more Mediterranean preparation. The entry-level Etna Rosso is great value, while the single-vineyard Qubba and Rumex offer more depth and complexity if you want to explore further.
As always, these suggestions are just a guide. If you find something that works for you and breaks every rule here, pour yourself another glass and enjoy it. Happy Easter!