From roast to Rosé: The ultimate Easter wine guide
Easter may be steeped in tradition, but South African menus rarely follow a script. Lamb shares the table with seafood, spicy chakalaka sits beside buttery potatoes, and chocolate often appears before anyone has finished their main. But successfully pairing it all with the right wine is less daunting than it sounds – if you know what to reach for.
“Easter isn’t a one-note menu,” says Narina Cloete, Head Winemaker at Blaauwklippen wine estate. “You can move rapidly from sharp and tangy to rich and savoury, and then straight into chocolate.
“Likewise, there’s no single ‘Easter’ wine. The trick is choosing wines with the right structure and freshness, and paying attention to balance, such as pairing acidity with richness or fruit with spice. The right wine should almost choose itself.”
To guide Easter hosts through the long weekend, Cloete shares her favourite pairings from Blaauwklippen’s current selection:
- Roast leg of lamb, lamb shank, or lamb chops – Cabernet Sauvignon or Reserve Cabernet Franc
Rich and savoury lamb dishes call for structured reds. Blaauwklippen’s Cabernet Sauvignon adds depth with dark fruit and supple tannins, while the Reserve Cabernet Franc delivers lifted aromatics and a refined palate – ideal with herb-accented roast lamb.
- Roast chicken or crispy fried chicken – Chardonnay or House of Zin Rosé 2025
Chicken in its many forms is wonderfully versatile. A well-balanced Chardonnay, with layered citrus and floral nuance, complements both roasted and crisp-fried styles. For a lighter, fruit-driven contrast, the vibrant House of Zin Rosé 2025 refreshes the palate with bright red berry notes.
- Pickled fish, prawn cocktail, and seafood starters – House of Zin Rosé 2025, Chardonnay, or Sauvignon Blanc
Delicate seafood, especially those with citrus or tangy dressings, benefit from wines with crisp acidity and lively fruit. The 2025 House of Zin Rosé brings fresh strawberry and rose petal character, while Sauvignon Blanc highlights refreshing citrus and herbal notes. A balanced Chardonnay works with richer sauces or creamy accompaniments.
- Seasonal vegetables, pap and chakalaka, roast potatoes and salads – Chenin Blanc or Cabernet Sauvignon
Chenin Blanc’s freshness and gentle fruit complement roasted vegetables, salads, and creamier sides, while Cabernet Sauvignon’s deeper profile stands up to tomato-rich sides and spicy chakalaka.
- Easter chocolate and baked treats – Malbec, Cabernet Sauvignon or Cap Classique
Chocolate-centred desserts call for wines with rich fruit intensity. Blaauwklippen’s Malbec pairs beautifully with deep chocolate and berry desserts, while Cabernet Sauvignon can accompany denser fruit cakes. For lighter sweets and an elegant finish, Blaauwklippen’s Cap Classique, a Cap Classique sparkling wine, brings fine mousse and citrus complexity to the table.
6. Easter brunch – Cap Classique
Brunches are often relaxed affairs, with a variety of flavours and a mix of savoury and sweet. The bright acidity, lively bubbles, and subtle citrus in Cap Classique lend sophistication to everything from savoury pancakes and full house bagels to fresh fruit platters.
Personal favourites from the cellar
“An Easter lamb roast is a delight with Malbec, and Chardonnay remains my favourite all-rounder. Its versatility makes it a superb match for many dishes, or simply enjoyed on its own before the cheese board makes an appearance,” adds Cloete.
“But ultimately, Easter is less about perfect pairings and more about a table that invites people to relax and linger. With a thoughtful selection of wines on hand, hosts can focus less on rules and more on what matters most, which is good food, good company, and generously poured glasses. The rest, as always at Easter, tends to fall happily into place.”
