If you are having a traditional Easter Sunday meal and opting for roast lamb, you have to go for red wine. It brings out its rich flavours whereas a more acidic rose or white is likely to clash.

Beef also makes a natural partner for red wine. Chicken and pork are more often associated with white wine but can work suprisingly well with reds.

A red Rioja is able to stand up to the strong flavours of roast lamb and is particularly good with slow cooked, melt-in-the-mouth meat. It therefore suits with sticky pork or roast beef as well. If you fancy a particularly rich wine go for a reserva, but if you are not in the mood for something so intense a standard rioja will see you right.

Avoid these full reds with chicken and instead go for a lighter, juicy wine from the south of France. A white Viognier is also a good partner, with a deep flavour that won’t, however, clash with the bird.

If you want a white with your pork, go for Chenin blanc which is particularly tasty if you are serving an apple sauce.