Lamb is a classic main for Easter dinner, and for me the best pairing is a Bordeaux. Bordeaux wine is a blend of five grapes, usually with Merlot or Cabernet being the most predominant. You can find “Bordeaux-style blends” from anywhere in the world and they’ll be made from the same five grapes, but to call it Bordeaux it needs to be from the Bordeaux region. Those can get crazy pricey, but you can find some nice values there that won’t have too many of your dollars rising from the ashes of your wallet on Easter.
Try this one from St. Émilion, which is heavy on the velvety Merlot with 20% Cabernet Franc.
I agree, but it,s hard to keep it warm. Ham works better for us this year. XOXOXOX
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