Cathal McBride on wine: Why you should choose a lighter variety to go with your Easter lamb

Spring lamb is at its peak now and, for a perfect pairing, think lighter-style Burgundy pinot noir or a fruity Beaujolais

When pairing wines with any food, you must consider the type of dish, the length of cooking time, and the cut of meat along with any accompaniments. Picture: Getty

The lambing season begins in January, which means spring lamb is at its peak by Easter. Serving it at this time of year is an old Christian tradition, which in turn has probably been influenced by the Jewish Pesach (Passover).

Sheep meat progresses in flavour as it gets older. Lamb is what comes from an animal less than one year old. After this the meat becomes known as hogget, while from two years onwards it ...