This week's wines all work well with Chinese food, particularly spicy dishes

Easter Saturday is not necessarily the time you would expect me to be writing about spicy foods but my favourite Easter dinner is a rich yoghurt and spice marinated slow-cooked lamb dish called lamb raan, and it was thinking about this that led me to tackle once again the issue of wine and spice.

It also helped that I was at a tasting in Ananda restaurant in Dundrum, Dublin, recently conducted by Fiona Beckett — a UK-based wine writer who has virtually cornered the area of food and wine matching with her books, blog and website www.matchingfoodandwine.com

As you will gather from this week’s restaurant review Ananda has a new hand in the kitchen and thankfully the cooking is just as assured as under the previous chef with fine subtle spicing and creative use of ingredients.