Easter drinks: chocolate, roast lunch and the first brighter bottles of spring.

Easter lunch can range from roast lamb and spring vegetables to lighter fish, vegetarian dishes or a long family buffet. The most useful drink choice follows the food rather than the calendar.

Fresh whites, lighter reds, cider, beer and alcohol-free sparkling drinks all have a place depending on what is actually being served.

Milk, dark and white chocolate behave very differently with drinks. Coffee, stout, whisky and fortified wine can all work with darker chocolate, while tea and lighter coffee often suit sweeter styles better.

The practical rule is to match intensity and avoid pairing a very dry drink with something much sweeter.

Hot cross buns have a long association with Good Friday in Britain, with documented references going back to at least the 18th century. Their spice, dried fruit and soft sweetness make black tea and Earl Grey particularly natural partners.

Coffee works too, especially when the bun is toasted and buttered.

Citrus, herbs, floral tea, green vegetables and fresher wines all make sense as Easter moves the table away from winter.

This is one of the nicest seasonal transitions because richer and lighter drinks can comfortably share the same weekend.