Easter with Swiss wine: the perfect accompaniment to Easter brunch and lamb

Easter is just around the corner – a celebration full of culinary highlights. From the classic brunch with Sunday bread plaits and delicate lamb dishes to seasonal specialities such as asparagus, there is no shortage of culinary delights during these days.

But what should you drink during the holidays? Swiss wines, of course! These are diverse, full of character and perfect for Easter. We will show you ten Easter dishes and which Swiss wine you should serve with them.

Recommendation: Cornalin from Valais

A fine dish of lamb has a long tradition at Easter. Tender lamb with an aromatic herb crust calls for a full-bodied red wine that does not dominate. A Cornalin from Valais has just the right combination of dark fruit, gentle spice and soft tannins – it emphasises the lamb without overpowering it.

Recommended wine: Chasselas from the canton of Vaud

This is a classic Easter dish – but a tricky one for wine. This is because the bitter notes of asparagus do not go well with all wines. In particular, too much acidity does not do this delicacy any favours. The delicate flavour of white asparagus goes well with a Chasselas, for example, from the La Côte region. Its mild freshness and delicate minerality make it the ideal partner for asparagus.

Recommended wine: Pinot Noir from the Three Lakes region

If the weather plays along, the Easter weekend is a great opportunity to ring in the barbecue season. Many butchers offer seasonal sausages with wild garlic. When grilled, they develop roasted aromas and spices – a Pinot Noir from the Lake Biel or Lake Neuchâtel region, with delicate cherry fruit, medium body and subtle wood, is the perfect match.

Recommendation: sparkling wine from German-speaking Switzerland

An extended Easter brunch calls for freshness, lightness and a touch of elegance. A sparkling wine from German-speaking Switzerland, such as from the Zürcher Weinland or Aargau, has a lively perlage, delicate yeast and citrus notes and enough structure to go with everything from sweet braided bread to egg dishes and cheese. Perfect for a festive start to Easter Sunday.

Recommended with: Gamay from Geneva

Easter ham is actually an Austrian traditional dish. However, the version in bread dough is also very popular in Switzerland. The hearty ham benefits from a fruity red wine like the Gamay from the Geneva region. Its juicy structure, combined with a lively acidity, perfectly complements the bread dough.

Recommended wine: Merlot from Ticino

When the food is savoury, the wine can be more robust: a Merlot from Ticino has soft tannins, notes of dark cherry and delicate toasted aromas. It goes particularly well with lamb that has been slow-cooked in the oven. The Merlot reflects the spiciness of the rosemary and combines harmoniously with the lamb. A wine with a southern flair that will enhance any Easter meal.

Recommendation: Sauvignon Blanc from the Three Lakes region

After all that gluttony, it can be a little less heavy. Light, aromatic and a perfect start to spring are deviled eggs and green salads with herb dressing. These go well with a Sauvignon Blanc from the Three Lakes region. Its freshness and typical citrus and gooseberry flavours bring life to the glass.

Recommended wine: Heida (Savagnin Blanc) from Valais

A dish in which vegetables take centre stage calls for elegance: the Heida, also known as Savagnin Blanc, brings structure, minerality and a slightly oxidative note – perfect with gratin vegetables such as fennel, leeks or carrots. Its strength and freshness balance out the creamy texture of the gratin. At the same time, it adds depth to effortlessly accompany spicy cheese notes.

Recommendation: Muscat from Valais

The Easter sugar limit is unlimited. So, in addition to all the sweet chocolate bunnies, you can also serve an Easter cake. A Muscat from the Valais is a perfect match: its fragrant aromas (nutmeg, flowers, honey and exotic fruits) complement the vanilla and citrus notes of the cake. Make sure that the wine is sweet, but not too heavy.

Recommended wine: sweet wine from German-speaking Switzerland

The moist carrot cake with cream cheese frosting calls for a wine with sweetness, freshness and aromatic finesse. A noble sweet Sauvignon Blanc or Pinot Gris from German-speaking Switzerland – for example from the Lake Zurich or Thurgau region – brings notes of ripe stone fruit, honey and lemon. An elegant, surprising final act.