Easter is a good time to break out the rosés and crisp, dry whites, but lighter reds such as pinot noirs will also feel suitably spring-like
s I write this in late March, the sun is blazing outside, but by mid-April, who knows? That said,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.
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