THE Bordeaux wine traders boast about the exquisite flavour of the lamb they serve at Easter with their best clarets - grazed on the salt marshes of Pauillac, no less. But we can match this gourmet experience easily enough with our own succulent Irish lamb and a good quality, affordable and widely available red Bordeaux like Chateau Le Bonnat Graves (Quinnsworth, £9.99).
Made by the team from Chateau de Fieuzal, one of the best Crus Classes of Graves, it has concentrated plum and blackcurrant riches with touches of vanilla and spice, balanced by still slightly chewy tannins. If you could bear to keep it until next Easter it would be even better - but even now it will do a special occasion justice.