Easter dinner means ham and lamb, each of which offers the possibility of classic wine pairings. Christy Frank, the owner of Frankly Wines in Tribeca, New York, suggests Riesling or Gewurtztraminer with ham. The slight sweetness that many of these wines have marries well with the sweet or smoked preparations of many ham dishes. And with lamb, she recommends an Australian Pinot Noir from Neil Prentice, the Holly’s Garden Pagan 2011, or a Syrah from northern Rhone producer Robert Michel.
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