What to drink with Easter lamb?

Lamb is a fine meat with a spicy taste. It's a meat with character, less strong than mutton but more powerful than beef. It requires wines that can support its relatively powerful taste. Depending on the type of lamb (age and origin), the cut chosen and how it is prepared, the choice of wines will differ.

Age and breeds of lamb

There are 3 types of lamb: those under 80 days of age, weighing less than 12kg; 100-day-old lambs, weighing between 15 and 18kg; and those between 80 and 240 days of age, weighing less than 22kg. As lambs grow, their diet diversifies, and is no longer limited to mother's milk alone. The consumption of different plants and herbs will make its flesh more colorful, fatter and with a more assertive taste. The most famous breeds are those from Pauillac, Sisteron, Mont Saint-Michel and Lubéron, where they graze on aromatic herbs (rosemary, thyme, wild thyme or marjoram), and the Bay lamb, which benefits from the iodized air and produces finer meat.

Leg of lamb

A leg of lamb cooked quickly in the oven to keep the meat pink with all its juices and freshness will pair perfectly with a Syrah from Côte Rotie or Cornas. Alternatively, a red from the Médoc or Corbières is more powerful. If your leg of lamb is flavored with aromatic herbs and garlic, don't hesitate to pair it with a characterful red such as Bandol or Cahors. If you opt for the traditional seven o'clock leg of lamb, with its tender, candied meat, a sufficiently powerful Burgundy with delicate tannins, such as a Pommard, will go well with your meat.

Shoulder of lamb

A simply roasted or oven-braised shoulder of lamb will go elegantly with a Bordeaux from the Grave, Pauillac or Saint Emilion appellations. You can also pair it with a red Loire wine made from Cabernet Franc, such as Saumur or Saumur Champigny. On the other hand, a long, slow-cooked shoulder in a casserole, possibly accompanied by dried fruit, will develop candied notes to which you can associate a Pomerol still on the fruit for a harmony of opposites, or a Côtes du Rhône with a nice acidity.

Navarin

This dish calls for fresh, fruity red wines that combine richness and suppleness. The Languedoc region offers a wide range of red wines to match your navarin: Pic-Saint-Loup, Corbières or Minervois. Southern Côtes du Rhône wines also go well with navarin, as do Loire wines such as Chinon and Bourgueil.

Chocolate for dessert

Finally, Easter is also a time for eating chocolate, so what should you drink with this delicacy?

On the palate, chocolate is a subtle blend of bitterness and sweetness, with a fine, mellow texture. So it goes very well with red wines.

Natural sweet wines such as Maury, Rasteau or Banyul are classic pairings that work every time.

When it comes to milk chocolate and white chocolate, you can opt for a fruity, aromatic dry white wine. For example, a Pinot Gris from Alsace or a Riesling.