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Ham and lamb

Easter may be the greatest of all the holidays. As evidence let meoffer a classic religious storyline, a gift-giving rabbit, paintedeggs, a four day weekend and, wait for it, a fine excuse for some majoreating and drinking. I love the fact that Easter is unique in that hamand lamb, and not turkey, are the menu headliners.

Easter may be the greatest of all the holidays. As evidence let me offer a classic religious storyline, a gift-giving rabbit, painted eggs, a four day weekend and, wait for it, a fine excuse for some major eating and drinking. I love the fact that Easter is unique in that ham and lamb, and not turkey, are the menu headliners.

When it comes to ham this little piggy likes fruitier wines. Since the meat is salty, and possibly glazed, a juicy gamay- or pinot noir-based red is a perfect match as is a medium sweet white made from riesling. An off-dry multi-blend white with good acidity is a nice alternative and the 2007 Caymus Conundrum ($26.95 - $29.99) from California’s Monterey County is a knockout that rides a flavour wave loaded with citrus and tropical fruit.

Lamb (no matter the cooking style) prefers reds, especially mature juice from France’s Bordeaux and Italy’s Chianti region. A Spaniard from the Rioja area like Grupo Osborne’s 2002 Montecillo Reserva ($19.99 - $25.26) will also do the trick. Aged in oak barrels for at least eighteen months it’s a rustic plum fest with touches of black cherry, cedar and spice.

Prices reflect the range across the country.

Peter Rockwell is the everyman’s wine writer, working in the liquor industry for more than 25 years and travelling the globe looking for something to fill his glass and put into words.