Forget the bunny—the real star of Easter is the brunch spread. There are plenty of classic holiday dishes to look forward to, from roasted lamb and glazed ham to hot cross buns and scalloped potatoes. But with so many flavors on the table, choosing wines to serve throughout the meal can be challenging.
Thankfully, there are many wines that complement the diverse flavors of Easter brunch. The key is to consider the meal as a whole, rather than focusing solely on the meat.
“Sometimes we get so caught up in figuring out the pairings for proteins,” says wine consultant Michéala Johnson. “But it’s important to consider the sides and the sauces that might be on the table too.”
The Basics of Pairing
While there are no strict rules for pairing food and wine, understanding a few basic principles, like the difference between congruent and complementary approaches to pairing, can pay dividends. “You can either look for similar flavors and textures of the food and wine meshing together, or look for contrasting flavors and textures,” says Paul Botamer, wine director at Fearing’s at The Ritz-Carlton in Dallas.
Perhaps the simplest approach would be to match “like with like,” suggests Alex Cuper, beverage director of El Che and Brasero in Chicago. “A rich, braised dish calls for a wine with depth and structure to avoid overpowering a more delicate selection,” says Cuper. “Conversely, you wouldn’t pair something dense and heavy with light, clean flavors.”
Red or White?
The springtime weather that usually comes with Easter might put wine lovers in the mood for light and bright bottles, but it’s worth remembering that those styles come in all colors. “Easter is a great holiday for reds and whites and rosés, too,” says Johnson. “It all comes down to the intensity of the wine matching the intensity of the dish.”
Since there is no one-size-fits-all option for serving a crowd, having a variety of wine styles on hand goes a long way.
Look for white wines with bright acidity and freshness like Albariño and Chenin Blanc, as well as versatile red wines that are medium-to-full-bodied like those from Côtes du Rhône or Tuscany. Fruity and dry Provence-style rosés are incredibly crowd-pleasing, but those from the Rhône Valley are also worthy options for a more savory sip.
“Avoid heavily oaked wines, as they can be polarizing, and steer clear of high-tannin, dense reds that really need food to shine,” says Cuper. “I’m also cautious with funky natural wines, which can be a bit jarring unless I’m pouring for a group that appreciates those natty characteristics.”
And don’t forget the sparkling wine, which pairs well with just about anything on a holiday table. “I’m a big advocate for bubbles,” says Johnson. “[Sparkling wine] is just so gastronomic. It can go with light food and some heavier foods as well.”
The most important thing to keep in mind when pairing wines with Easter brunch? Don’t overthink it. “There are many different wines that will go with any given dish, so pick the wines you are most enthusiastic about and your excitement will show through,” says Botamer.
Below, Johnson, Cuper, and Botamer share their favorite pairing partners for popular Easter dishes.
Roasted Lamb with Carménère
For a memorable lamb pairing, Cuper suggests Chile’s premier grape. “I’ve found that lamb and Carménère make an exceptional pairing,” says Cuper. “The savory, herbaceous notes in the wine beautifully complement a well-roasted, herb-crusted lamb.”
Wine Enthusiast recommends:
Casa Silva 2022 S7 Carmenere (Colchagua Valley)
This Carménère from Los Lingues offers a ripe character balanced by fresh acidity. Hints of cranberry form the nose and introduce a firm palate, with leafy notes, berry jam, and cinnamon. The wine’s flavorful profile makes it an excellent pairing for a cranberry-glazed turkey breast. Best Buy. 91 Points — Jesica Vargas
$27 Fine Wine & Good SpiritsEaster Ham with Dry Riesling
Riesling’s fruity and floral notes offer a delightful counterpoint to ham’s sweet and salty profile. While an off-dry or semi-sweet Riesling could work well here, too, Botamer recommends something fresh like a dry Riesling from Alsace. You want a wine with distinct fruit notes and with “high acidity and a light enough texture, so it won’t overpower the dish,” says Botamer.
Wine Enthusiast recommends:
Domaine Muré 2023 Clos Saint Landelin Grand Cru Riesling (Alsace)
Elegant and precise, with green peach, gentle spice, and subtle floral aromas that unfold on the nose. The palate is racy and focused, showing bright, vibrant acidity and a savory, persistent finish. Layers of stone fruit and citrus interplay with the spice, giving depth and texture, while the structure carries through a long, refined, and approachable finish. Balanced and nuanced, with both energy and finesse. 91 Points — Aleks Zecevic
$49 Empire State of WineRoast Chicken with Côtes du Rhône Red
“If I had to choose one wine to pair with roast chicken, I’d lean toward Côtes du Rhône blends,” says Cuper. “The blend of Grenache, Syrah, and Mourvèdre brings spice and complexity that pairs perfectly with that schmaltzy, golden-skinned chicken.”
The versatility is an added bonus. “You can opt for brighter, fuller, or lighter versions depending on the producer, giving you a reliable go-to pairing.”
Wine Enthusiast recommends:
Château Gigognan 2023 Rhône-style Red Blend (Côtes du Rhône)
Curious aromas of red cherry and toasted-walnut open on the nose buttressed by spiced red cherry compote and muddled strawberry. The fulsome palate leads with red fruit and then moves into moments of white peach and orange citrus before resting in a sea of boysenberry and dried cranberry. Pair with a cheeseburger, chicken Milanese and cacio pepe pasta. Best Buy. 92 Points — Anna-Christina Cabrales
$12 The Wine BuyerDeviled Eggs with Sparkling Wine
Nothing freshens the palate between bites of creamy deviled eggs quite like bubbles. Johnson is a fan of Raventós i Blanc, a traditional method Spanish sparkler that she calls “a crowd pleaser”—”and it’s at a really great price point.”
It’s worth noting that any type of sparkling wine, including Prosecco and Champagne, will pair well with deviled eggs, as they “enhance everything on the palate,” says Cuper.
Wine Enthusiast recommends:
Raventós I Blanc 2021 Blanc de Blancs Sparkling (Spain)
A steady stream of bubbles rises from the glass, releasing aromas of rising bread dough, slivered almonds and bergamot. Brilliant citrus and peach flavors are joined by notes of vanilla, honeysuckle and brioche alongside shimmering acidity that lingers on the palate. 93 Points — Mike DeSimone
$29 Pash & GlouHot Cross Buns with Lambrusco
A sparkling red wine like Lambrusco will only amplify the spiced dough in hot cross buns. You want a bottle that is “ripe but not too sweet,” says Botamer, with “fruit notes that will match the candied fruit and spices” of the bread. The carbonation that cleanses the palate is an added bonus.
Wine Enthusiast recommends:
Gavioli NV Lambrusco di Sorbara (Lambrusco di Sorbara)
Aromas of tart cherries, wild herbs and freshly cut rose lift from the glass of this energetic Lambrusco. Flavors of pickled watermelon and raspberries pop on the palate while the bright acidity keeps the palate fresh. Best Buy. 90 Points — Jeff Porter
$18 Binny’sScalloped Potatoes with Chenin Blanc
With something as creamy and dense as scalloped potatoes, Johnson suggests a wine that is just as weighty on the palate, like Chenin Blanc from Anjou.
Look for a bottle that “has extended lees aging and a little bit of neutral oak just to give it some body,” says Johnson. But you also want “acidity to pair with the potatoes.”
Wine Enthusiast recommends:
Clau de Nell 2021 Chenin Blanc Chenin Blanc (Anjou)
This biodynamic Chenin Blanc made from organic grapes retains freshness while having complex notes. Lemon-gold in color, the wine has an aromatic nose of baked red apple, vanilla baking spice, quince, biscuit and freshly-baked croissant. Concentration on the midpalate is underpinned by juicy acidity that runs through to the finish. 93 Points — Reggie Solomon
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Published: March 27, 2026