Bursting with a spring vibe, olive-oil roasted artichokes are a great starter to kick off a 5-star Easter fête with the vegetable’s deep, earthy, nutty tones enhanced by a vibrant lift of lemon (to prevent browning) and delicately sweet notes thanks to roasted garlic and a whisper of caramelization. Artichokes feature a slightly bitter hint which is softened through the baking process — and the right wine!

We’re diving in with a bottle of fine bubbles here because, not only does it pair great, it adds festive cheer to the celebratory ambience. With its full body, layered orchard fruit, toasted brioche, almonds, smoky hints, and lively, tart, effervescence, the 2008 Taittinger Comtes Champagne is our pick to match a delicious roasted artichoke.

What nails it?

First of all, texture. The energetic feel of the Champagne complements the light crispiness of the roast artichoke and contrasts with the tenderness of the inner leaves. What’s more, this classic wine has the perfect complexity of flavors to match those of the dish without overpowering them.

An Easter feast isn’t the same without this holiday classic. The centerpiece dish of the Easter table, glazed smoked ham is packed with contrasting flavors and textures that cry out for a wine that can do it justice! Baked with honey, brown sugar, or maple syrup, glazed smoked ham features a luscious blend of savory and sweet plus yummy smoky notes. Rich and succulent with a crispy coat, it needs a wine that possesses the breadth and depth to make it shine. We’ve selected not one but two beautiful wines to pair with this traditional ham recipe – a white and a red.

First up is the 2019 Beaucastel Chateauneuf du Pape Roussanne Vv – a masterful, dense and full, dry white with layers of honeyed, creamy pineapple and lime elevated by refreshing zest. No surprise Robert Parker gave this White Châteauneuf-du-Pape 100 points!

If red is more your thing for this ham recipe, we heartily recommend this Sonoma: Adrian Fog, Numbers Pinot Noir 2017. It displays an intense core of dark fruit with pleasing earthy undertones in a fleshy body with fine tannins and a gorgeous smoky finish.

What nails it?

The concentrated ripe fruit of the CDP Roussanne complements the ham’s sweetness while nutty honey hints echo the glaze and its bright minerality balances the rich, savory meat. Meanwhile, the measured fruitiness and body of the Sonoma Pinot Noir make it the perfect pairing for baked ham while its smoky notes complement those of the dish.

Cooking vegan? Easter time is a fabulous opportunity to try out new (or old favorite) festive recipes — like a hearty vegan wellington. Packed with a tasty medley of sweet potatoes, leek, mushrooms, spinach, and nuts encased in a light, flaky vegan pastry, this recipe needs a wine that goes toe-to-toe with its rustic, earthy flavors and rich textures.

We’ve found the ideal wine in the 2015 Domaine Labet Cotes du Jura Vin Jaune. Arguably the calling card of the Jura, Vin Jaune boasts complex layers of dried fruit, nutty tones, and appealing trademark zesty overtones.

What nails it?

When it comes to pairing with vegan wellington, this Jura reaches all the places that many wines can’t! Its delicate oxidation makes it punchy, but it knows when to retreat into its textured, complex body so as to not overpower, and its nutty tones complement the savory, earthiness of vegan wellington like a dream.

Creamy and cheesy with mildly fiery, sweet notes of garlic, scalloped potatoes combine the joy of comfort food with the lightness of spring cooking, thanks to how finely this versatile veggie is sliced. Its buttery character calls for a wine that can cut through its creaminess and partner its savory deliciousness!

Our choice is the 2015 Montelena Napa Valley Chardonnay, a Californian white with pithy pear and melon notes in a silky palate with a note of oak.

What nails it?

This Californian white features a core of citrus, orchard, and stone fruit in a silky palate that enhances the cheesy flavors of the dish. It also has just enough oak to balance the garlicky warmth of scalloped potatoes and a long lemony finish to contrast its richness.

Fruity desserts are a favorite for the Easter table, and there’s nothing that says ‘the joys of spring’ like lemon drizzle cake. Bright, tart lemon flavors contrast with a delicate, sweet glaze in a lightly textured dessert that’s a refreshing delight for the tastebuds at the end of an Easter feast. A wine that can both tease out its sweet notes while balancing its vibrant tartness is what’s wanted, which is why we’ve opted for a rosé champagne.

N.V. Jacques Selosse Exquise is our choice for its balance and precision, juicy, spicy dark fruit, almond hints, and candied citrus all threaded with an acidic lift.

What nails it?

This bubbly’s gentle sweetness pairs with that of the drizzle cake while its brioche-rich body matches the dessert’s density. Its cassis and pomegranate contrast the cake’s citrus, while the tartness of both go hand-in-hand. Just perfect!