Three Spring dishes that pair perfectly with alcohol-free wine - just in time for Easter lunch

Easter lunch is one of the highlights of the spring calendar - a table filled with seasonal produce, slow-cooked roasts and dishes that celebrate the return of lighter, brighter flavours.  

As more than half of Brits seek to reduce their alcohol consumption, alcohol-free wines are increasingly becoming part of that celebration too, offering the complexity and food-friendly structure of traditional wine pairings without the alcohol.

Dan Harwood, guest sommelier for Sober Supper Club, wine expert, and Managing Director for Eisberg's SW Wines Europe, has curated pairings that prove that going alcohol-free doesn’t mean sacrificing sophistication.

From slow-braised lamb to crisp golden aubergine and delicate spring fish, these dishes show how thoughtful pairings can elevate an Easter menu - whether you’re hosting a long Sunday lunch or a relaxed gathering with friends and family.

Slow-braised lamb shanks with Pinot Noir

Few dishes feel more suited to Easter than slow-cooked lamb. Lamb has a naturally high fat content, and Pinot Noir’s bright acidity cuts through that richness much like a squeeze of lemon would.  

The wine’s gentle red-fruit notes complement the savoury depth of the braised meat without overpowering it, keeping each bite balanced and fresh.  

For this recipe, the lamb shanks are first seared to develop deep colour before being gently braised with onion, carrot, celery and garlic. Tomato purée adds richness while a bouquet garni of bay leaves, thyme and rosemary infuses the sauce with aromatic warmth.

Once the pan is deglazed with alcohol-free Pinot Noir and topped up with lamb or beef stock, the dish is left to cook slowly in the oven for around three hours until the meat becomes meltingly tender.

Served with creamy potato and buttered spring greens, it’s the kind of comforting dish designed for lingering lunches.

Crispy aubergine schnitzel with celeriac remoulade and Grenache Rosé 

Grenache Rosé brings bright acidity and delicate summer fruit flavours that lift the richness of the fried aubergine. Rather than competing with the dish, the wine’s light character complements the aubergine’s earthy sweetness while refreshing the palate between bites.

Vegetarian dishes also deserve to take centre stage during spring gatherings, and this aubergine schnitzel is a perfect example of how satisfying they can be.

For this dish, the aubergine is roasted in olive oil until soft and tender, then peeled and gently flattened before being coated in flour, egg and breadcrumbs. Once shallow fried, it develops a crisp golden crust while the interior remains soft and creamy.

On the side, a bright celeriac remoulade - made with finely shredded celeriac, Dijon mustard, lemon juice, parsley and chives - adds freshness and a subtle tang.  

Pan-fried sea bream with fennel, new potatoes and parsley oil and Pinot Grigio 

For a lighter option on the Easter table, this simple fish dish celebrates classic spring flavours.

Fresh fish naturally pairs well with crisp white wine. A dry alcohol-free white like Pinot Grigio complements the sweetness of the fennel and balances the richness of the butter, while the citrus and herbal notes in the dish echo the freshness in the wine.

For this recipe, sea bream fillets are pan-fried skin-side down until the skin becomes crisp and golden. They’re served over buttery fennel and crushed new potatoes - the fennel slowly cooked until tender and caramelised before being tossed with the potatoes.

A loose dressing of finely chopped parsley, garlic and olive oil is spooned over the fish, finished with a squeeze of lemon for brightness.