Best wines for Easter lunch

From the lamb in red wine or baked with potatoes, to boiled eggs stuffed to lavish casatielli, up to the typical Easter sweets the traditional menu for the Easter dinner is something of divine. Very attached and irresistible dishes to tradition and marked by a magical balance of flavors, colors and scents. The choice of wine is what gives the extra touch to the menu of Easter.
Mario Soldati, the third volume of wine to Wine, 1975, writes: "A glass of water when our body is thirsty is like a glass of wine when our soul thirsty. That's why a meal without wine makes me think of a child unable to laugh."
And so what wines to choose? Let's start with appetizers like pies, meats, vegetables or raw fish for which winemakers suggest fresh and perfumed white wines, like a fox tails bell, a Sardinian Vermentino or a foamed Alta Langa. Stephen Lucantoni, however, that manages the wine Coveri suggests: "For Pasqua cakes look good Cesanese Piglio a young, structured but not too convincing and hard vegetables such as asparagus or artichokes go on a mineral and aromatic Müller Thurgau, as of a Riesling Oltrepò Pavese ".
The first dishes of the Easter dinner such as pasta sauce, lasagna, casseroles, pasta combine well with red wine instead of the average structure Barabera d'Asti, Negroamaro in Puglia and Tuscany Montepulciano. Unlike Carla Trimani, which deals homonymous wine, recommends the bubbles the lasagna, maybe rare wines such as Franciacorta. Let the roast lamb and goat cheeses and red wines for which it takes the body as a structured and Montepulciano d'Abruzzo, Barbera, Aglianico del Vulture, and Etna Rosso Cannonau. Finally, for the cakes we suggest sweet wines such as Moscato d'Asti, a sweet Marsala or a Pugliese Malvasia.
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