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Food and wine pairings for Easter according to our oenologist Léonard Pfister

A few days before Easter, we asked our chief oenologist , Léonard Pfister, to let us know how he spent this celebration, which is well anchored in our society. He told us that, in his family, the Easter tradition consists of getting together and sharing Easter Sunday with loved ones. The eggs are dyed a few days before Easter. And on the big day in the morning, the adults will hide the eggs which the children will have fun finding. For Léonard Pfister, the spring flowering of daffodils and primroses is ideal for hiding eggs. He always looks forward to seeing the children participate in the egg hunt and then being able to share a festive meal with the family.

During the discussion, he of course revealed his preferences in terms of wine to accompany traditional Easter dishes.

Do you like cooking?

Léonard Pfister: I love cooking. For me, cooking is a family affair. In my early childhood, I already helped my mother in the kitchen. She also passed on to me many recipes that I always take great pleasure in concocting. I like cooking traditional dishes and especially those that simmer for hours... The whole family gets together in the kitchen, we chat and have a drink: it's a real moment of sharing and conviviality.

What surprising “food & wine” pairings would you suggest for an Easter feast?

LP: A spring risotto with asparagus, accompanied by a bottle of “N° 1 – Cuvée E. Obrist” Chardonne, Lavaux AOC . The freshness of this vintage goes wonderfully with asparagus.

And above all, don't hesitate to discover new flavors by offering original pairings: for example, a starter with deviled eggs can be served with avocado or even paprika and accompanied by a Clos des Rennauds Chenin

The power of this wine and the richness of its aromatic bouquet will perfectly accompany your culinary discoveries.

White wine | Chardonne, Lavaux AOC

N° 1 - Cuvée E. Obrist

From CHF 8.80 (37.5cl)

From CHF 8.80 (37.5cl) (37.5cl)

White wine | Yvorne Grand Cru, Chablais AOC

Clos des Rennauds, Chenin

CHF 17.00 (75cl)

CHF 17.00 (75cl) CHF 20.00 (75cl)

What is your favorite Easter dish?

LP: Lamb of course. However, I prefer the rack of lamb to the traditional leg of lamb, which can be accompanied by small potatoes sautéed in duck fat.

Food and wine pairings for Easter according to our oenologist Léonard Pfister

Can you suggest an unexpected and original wine to accompany it?

LP: I would say the “La Closerie” red blend . This is a Villeneuve Grand Cru from Garanoir and Gamaret, aged for a year in barrels.

And a more classic wine?

LP: I recommend the Merlot from Château de Vinzel Grand Cru, Vinzel, La Côte AOC or the “Près Roc” Rouge, Chablais AOC .

Red wine | Vinzel Grand Cru, La Côte AOC

Château de Vinzel, Merlot

From CHF 26.00 (75cl)

From CHF 26.00 (75cl) (75cl)

Red wine | Yvorne, Chablais AOC

Près Roc Rouge

CHF 17.50 (75cl)

CHF 17.50 (75cl) (75cl)

A rosé to accompany Easter lamb, do you advise against it or do you recommend it?

LP : A rosé can perfectly accompany a leg of lamb. However, it is advisable to favor a full and rich rosé such as “No 1 – Cuvée E. Obrist” Rosé, Vaud AOC , a blend of Garanoir and Gamaret.

In recent years, brunch has become one of the best ways to celebrate Easter. What wines would you offer as accompaniments?

LP: For traditional savory dishes, I suggest a fine and fruity rosé such as "Près Roc" Rosé de Pinot Noir, Chablais AOC or a red such as "La Petite Cure" Rouge, Lavaux AOC , a blend with pronounced aromas of red fruits ripe.

And for sweet treats (rabbit in braided dough, Easter dove, etc.): “La Tour Blanche” , a white blend composed of Pinot gris, Pinot noir and Pinot blanc, aged in barrels, slightly sweet.