Easter holds a unique place in the Western calendar. Even for those who do not follow a religious tradition, the season brings something hard to overlook: families rearrange their schedules, calendars open up, and the table once again becomes the center of gatherings.
And the market certainly feels it. In the United Kingdom, the Holy Week is considered the second biggest sales opportunity of the year for alcoholic beverages. Research from ProWein shows that even non-religious consumers use the occasion to shop in a celebratory spirit, exchange gifts and explore new wine styles, often with a strong focus on food and wine experiences.
In the United States, Easter ranks as the seventh week of the year in retail sales volume and accounts for 6% of the country’s total annual alcoholic beverage sales, according to NielsenIQ data.
In South America, this momentum is even more pronounced. In Chile, the tradition of preparing fish and seafood leads to a significant increase in the sales of white wines and sparkling wines.
Brazil follows the same trend. According to Olist, during Easter week in 2025, chocolates, olive oils and wines were among the most sold products in Brazilian e-commerce, with sales growing 6.4% compared to the same period in 2024.
And to inspire your choices this Easter, we reached out to four experts from around the world to understand how they are building their Easter menus this year. And, of course, what role Morandé wines play in these special celebrations.
Emma Dawson MW | Master of Wine and Head of buying at Berkmann Wine Cellars (UK)
“My selection would be Morandé VIGNO to pair with a traditional roast lamb dinner, a classic British family dish for the Easter holidays, often served with mint sauce and redcurrant jelly alongside roast potatoes and vegetables. I love the vibrancy and aromatic quality of the VIGNO. The old vines give it such a distinct and intense character, with bright blue fruit and violet scents and a rich-textured body, brimming with blueberry, raspberry and liquorice-herbal notes that would blend beautifully with the traditional sauces that accompany a roast meal. It would also offer a nice talking point at a family meal, given that it tells the story of the ancient roots of Chilean winemaking and the resurgence of the Maule region.”
Eduardo Milan | Wine Specialist, consultant and Decanter World Wine Awards Judge (Brazil)
“To change things up a bit this Easter Sunday, we are going for beef shank slowly braised in a wine-based sauce, served with onions, carrots and dried funghi (sautéed in the sauce itself), along with roasted baby potatoes. For this dish I chose El Cabernet de Ránquil: a Cabernet Sauvignon that stands apart from the typical Cabernets of Maipo. It is more fluid, refined and surprisingly gastronomic. Thanks to its reactive tannins and refreshing acidity, it has everything needed to pair beautifully with the complexity of flavors, the texture of the meat and the earthy contribution of the mushrooms, making Easter here at home even more special.”
Leonardo Severino | Wine category manager at La Vinoteca (Chile)
“Chile is a coastal country, with a wide variety of seafood. During Holy Week, a classic that has stood the test of time, despite new recipes, is Machas a la Parmesana: full of flavor and identity. It is a dish of great character, with a good melting cheese baked in the oven, touches of garlic and pinches of merkén to enhance the flavor. An excellent pairing option is the Morandé Black Series Chardonnay, from Malleco. It comes from the heart of Araucanía, from volcanic soils, a rainy climate and spring frosts, and with all the artistry that Ricardo Baettig brings to the winemaking process, extracting the full potential of this wine. Aromas of citrus, green apple and dried fruits such as hazelnuts make up an elegant nose, while the palate is fresh and vibrant, with a long finish and fine structure. Perfect for balancing and taking the flavor of Machas a la Parmesana to another level.”
Aline Guedes | Chef, professor, WSET II wine specialist and researcher of Brazilian cuisine (BRAZIL)
“In my family’s Easter celebration, bacalhoada is a must-have. It is also one of my father’s favorite dishes and represents celebration, sharing and memory. I like to pair it with a rosé [such as Terrarum Reserva Rosé]. I see it as an approachable and democratic wine style that also brings vibrant acidity and delicate fruit, balancing the olive oil while respecting the intensity of the fish. It is, in my view, a fresh pairing without losing depth.”