The best red wines to go with your Easter lamb

Easter may not be accompanied by quite the same ballyhoo as Christmas, but for most people it is one of the great family celebrations of the year. Certainly the weather is better, with the promise of spring warmth and sunshine. Eating lamb at Easter is a Christian tradition going back centuries. As far as I can see, every wine-producing country in Europe celebrates with the paschal lamb, although Greece and other Orthodox countries celebrate a week or so later.

For wine lovers Easter also offers much more opportunity than Christmas, as a roast of lamb is one of the best partners for almost any red wine. This is the time to bring out your finest. I suspect most of us are guilty of keeping our special bottles for far too long, waiting for that perfect occasion, until they are way past their best, so prevaricate no longer: bring out that bottle you were given as a thank you all those years ago and share it with people you love. If you don’t have a cellar full of mature wine don’t worry: virtually any medium- to full-bodied red wine will do perfectly. In fact it will taste a lot better alongside the lamb.

Francophiles will head straight for Bordeaux and the finest claret they can afford. But a fine Cabernet Sauvignon from Australia, California or Chile will do equally well. In Spain, Rioja would be the traditional choice, especially if you prefer more elegant wines, but a full-bodied Ribera del Duero is one of the great matches for lamb flavoured with rosemary and garlic.

Moving on to Italy, a good Chianti Classico would be my first choice, although the Barbera d’Alba that is one of today’s Bottles of the Week would also be pretty good. If you intend to barbecue your leg or shoulder of lamb, the more robust flavours and structure of a Malbec from Argentina might be called for.

We are likely to have a vegetarian at our table this Easter, so I intend to roast some Mediterranean vegetables and serve them with a black-olive-tapenade-style dressing. This, I suspect, would go nicely with today’s Chianti Classico, as would any pasta bake or dish based on pulses and beans – the Tuscans, after all, are known as Mangiafagioli, or Bean Eaters.

As this is a celebration take a little care. Even the most modest wine will taste far better when served with a bit of style. Pour your wine into your finest decanter and get out your best glasses. If you are bringing out an elderly bottle it may have thrown some sediment, so stand it upright for 24 hours before decanting.

Bottles of the Week

Château Turcaud 2015, Bordeaux 13%, €15.95
Ripe, rounded blackcurrant fruits brought to life by a subtle acidity. Elegant and refined, with light tannins on the dry finish. A perfect partner for your roast lamb.
From Le Caveau, Kilkenny; 64 Wine, Glenageary, Co Dublin; Martins, Clontarf, Dublin 3; Green Man, Terenure, Dublin 6; Clontarf Wines, Dublin 3; World Wide Wines, Waterford; Fallon and Byrne, Dublin 2; Blackrock Cellars, Co Dublin; the Corkscrew, Dublin 2

Barbera d’Alba Fontanelle 2015, Ascheri 14.5%, €16.95 (down from €18.95)
Fragrant and refreshing, this exudes delicious ripe blackcurrant and cherry fruits, offset by a tangy acidity and just enough tannin to cut through the lamb.
From branches of O’Briens

Chianti Classico 2015, Casa Emma 13.5%, €19.95
Gorgeous, svelte ripe cherry and blackcurrant fruits with a savoury touch on the finish. A smooth, medium-bodied wine with good concentration of fruit. Perfect with Carmel Somers’s Ottoman lamb.
From Donnybrook Fair, Dublin 4

Martinez Lacuesta Rioja Crianza 13.5%, €20
A seductive wine, aromatic, harmonious and smooth, with ample red fruits overlaid with spice. Classic Rioja, medium-bodied, with all the components singing in unison. Heavenly with lamb.
From Clontarf Wines, Dublin 3; Baggot Street Wines, Dublin 4; 64 Wine, Glasthule, Co Dublin

A fantastic four Irish whiskeys from among our very finest

As Irish whiskey came back to life over the last decade, a small group of enthusiasts began meeting in the Celtic Whiskey Shop in Dawson Street, tasting talking and unravelling the secrets of our ancient national spirit.

Together they formed the Irish Whiskey Society. More recently, core members of the group began publishing a new quarterly Irish Whiskey Magazine. I talked to editor Serghios Florides (an Irish man of Greek ancestry).

“It came out of  frustration that we weren’t getting a voice and the true story of Irish whiskey wasn’t being told. We are a  group of grass-roots enthusiasts who have a passion and expert knowledge. We wanted to share both. There is true camaraderie among whiskey-lovers, a real willingness to share information, although there is always a competitive streak too.”

 Florides is excited about the rapid changes that have taken place in recent years. “The last decade has been the most exiting and the most significant since the late 1800s. As all the new distilleries come on line we will see the real styles developing; for the moment, the process of finishing allows a distiller to say something different. I do think we have some very innovative distillers, with the potential to do interesting things.”

For the moment, he sees government legislation as the most serious problem facing the nascent business.

“The Alcohol Bill is the single biggest threat. A distiller really needs to be strong in his home market. Other countries don’t have the same limitations as us and I do worry about the effect it will have.”

 I asked the team at Irish Whiskey Magazine to choose their four favourite Irish varieties, including one less expensive blended whiskey.

“The Irishman 17-year-old is a limited edition whiskey from Walsh Distillery. Matured in Oloroso sherry hogsheads, we love its rich sherry finish and the quality of the whiskey used. It is smooth enough to be taken neat, although adding a drop of water opens up the fruit notes. Powers Johns Lane 12-year-old is the epitome of a traditional Irish Pot Still whiskey. It has a superb creamy mouthwatering taste and is incredible value for money. Teelings is responsible for some of the most innovative finishes and have been leaders in the new generation of distilleries opening up around the country. We chose the Brabazon 2 for the more unusual port cask maturation. A hefty 49.5 per cent, this really opens up nicely with a drop of water.”

As for the less expensive tipple, Florides had difficulty making a final decision.

“I would probably go for the Jameson Black Barrel or the standard Jameson. I like the sweetness. It is uncompromising, but heart warming. I also like Bushmills White Label and the Black Bush too.”

Plenty of choice if you intend raising a glass on St Patrick’s Day.

Jameson Irish Whiskey

40%, €25-30

A great go-to, consistent, versatile whiskey. Enjoyable neat, with a mixer and in cocktails. Light, clean and crisp, and well balanced. Fruity notes, sweet, pepper, spice, hints of sherry, vanilla and wood.
Stockists: very widely available.

Powers Johns Lane release 12-year-old Pot Still

46%, €63.99

The nose has a beautiful balance of cocoa, dried apricots and orange zest with a touch of candyfloss sweetness; at 46% this feels incredibly soft, yet crisp and mouth-watering. The pot still spice notes come through with hints of marmalade, apples and toffee, leading to a soft musky finish with dark chocolate.
Stockists: Widely available from off-licences.

Teeling Brabazon Single Malt Batch Series 2

49.5%, €78

Aromas of cinnamon, honey, and ripe dark berry fruits. In the mouth, the Port influence comes through in a beautifully balanced way. Fruits become softer such as raspberry, dried figs and stewed pears, finishing nicely with dark nutty chocolate notes.
Stockists: Teeling Whiskey Distillery; Celtic Whiskey Shop; Dublin Airport and other specialist off-licences.

The Irishman 17-year-old Single Cask

56%, €110

Aromas of ripe soft fruit and dark chocolate. Toasted oak on the palate with  juicy sultanas, dark brown sugar and lingering Oloroso sherry on the long finish. Stockists: Celtic Whiskey; L Mulligan Whiskey Shop; Dublin Airport.

irishwhiskeymagazine.com