(IrishTimes) - Lamb is one of my favourite foods to have with wine; that mild but distinctive flavour and that succulent, juicy texture seem to provide the perfect backdrop to just about any red wine. Two grapes seem to work particularly well; Cabernet Sauvignon with its tannic structure and dry finish, or Tempranillo, which is softer and friendlier. If neither of those appeal, Syrah from the northern Rhône or a Sangiovese are worth considering. 
If you are having a very delicate young spring lamb, Pinot Noir can be very good. However, as always, it all depends on how you serve your lamb and who is coming to lunch.  Bear in mind that lamb, along with beef, is one of the great accompaniments to a really fine wine. So this Easter why not open up one of your very best mature bottles?