« Back to blog

We’re back with more tasty pairings for your Easter festivities. If your cohorts are dyed-in-the-wool red fans, then perk up those bunny ears — this blog’s for you! But don’t go feeling limited, we’re taking on the whole red spread, from fresh and chillable to big and brawny. Sip along to make your Easter dinner sing.

(Psst: Hop back a week for tips on brunch pairings with crisp whites and rosés.)

C’est la Vie

Pinot Noir/Syrah Blend

It’s finally the season for breezy, lean reds that bring the flavor without bogging down your palate. With a slight chill (maybe 20-30 minutes in the fridge), light, aromatic reds take on a new level of expression and texture, especially with food. C’est la Vie’s blend of angular Pinot Noir and blousy Syrah makes for high-toned fruit flavors over a background of soft spice and a little pepper. Black cherry, raspberry, macerated strawberry, cinnamon stick, and hints of red licorice and cola on the smooth finish.

Pair with: Black Forest ham; charcuterie; bacon-wrapped asparagus

Colle Corviano


One of our very favorite pizza wines, Colle Corviano Montepulciano is simply a rockstar when it comes to easy and versatile food pairings. Especially if you’re looking to take the guesswork out of pairing your wine to a whole menu, or need one red to rule them all, this Montepulciano is our top pick. Rich, soft, and hugely flavorful with blue raspberry, fig, cherry, plum, dried strawberry, bramble, cocoa, and spice notes, wrapping up nicely in a gentle but lengthy tannic finish.

Pair with: Vegetable pastas; pulled pork sliders; grilled meats

Chateau Puyanché

Bordeaux Rouge

From the impressive 2015 vintage at a killer value, this blend of French Merlot and Cabernet Sauvignon creates a stately level of tannin and earthiness that you can feel proud to share around the table, without worrying too much about uncorking an extra bottle. An occasion in itself, the wine’s deep layers of flavor and structure from its vineyard’s 20- to 40-year-old vines shine best on the dinner table. Sweet apple, blackberry, violets, and a savory earthiness develop into structured plum, baking chocolate, and warm spice as you sip.

Pair with: Rack of lamb; pan-seared duck breast; braised lentils and spring onions

-Aimee Hutchinson | Wine Manager Top Ten Liquors

Top Ten Liquors Logo

You must be 21 years old to visit this site.

Please verify your age