As I write this in late March, the sun is blazing outside, but by mid-April, who knows? That said, Easter is late enough this year for us at least to feel that it’s spring and therefore eat and drink accordingly. So, crisp dry whites and summery rosés are definitely on the cards, and you could lighten up reds a notch, too.
If there’s a time of the year that prosecco really shines, it’s Easter. Being slightly sweeter than most sparkling wines, especially (perversely) the “extra-dry” category, it goes particularly well with a colomba di Pasqua, the dove-shaped Easter version of panettone, as well as with simnel cake and, of course, Easter eggs. Personally, I prefer a rosé prosecco, especially the rather smart one I’ve recommended below, which you’ll love if you’re a Provence rosé fan, but even the cheaper ones generally have more character than basic prosecco, thanks to the fruity pinot noir that is typically added to them.
