Easter Food & Wine Pairings with Daniel Curro

Located in York, nestled away from the hustle and bustle of the city, you’ll come across a Victorian Police Station which is being transformed into a luxury hotel experience [...]

Located in York, nestled away from the hustle and bustle of the city, you’ll come across a Victorian Police Station which is being transformed into a luxury hotel experience, The Vices York. The hotel will be opening in Winter this year, but for now you’re invited to explore The Archive; a boutique wine shop featuring a delicately selected range of Italian wines, champagnes and ages balsamic vinegars.

Co-founder and professional sommelier, Daniel Curro, is quickly becoming a strong voice in the world of wine. He is a talented sommelier but also highly experienced in the hospitality industry, meaning each and every one of his clients is left dazzled by the shopping experience.

As we start preparing our Easter celebrations, we asked Daniel for his exclusive advice on the perfect Easter pairings.

A Lamb dish– Shoulder, Leg or the Rack

Taurasi Riserva DOCG 2012 by Sanpaolo Azienda Agraria

Region: Campania

Grape Varieties: Irpinia Aglianico 100%

The Taurasi Riserva comes from vineyards located in the province of Avellino where the soil has a volcanic origin. This wine is also called “The Barolo of the South” and is aged for at least four years, two of which in French oak barrique. The Sanpaolo Taurasi offers an interesting nose, marked by aromas of strawberry and orange marmalade. The palate is full-bodied and powerful, ending with a dry and long finish. It makes the best pairing for a Lamb dish, even better if cooked on a barbecue.

A Beef dish – Fore Rib of Beef

Barolo Bussia Riserva DOCG 2011 by Livia Fontana

Region: Piemonte

Grape varieties: Nebbiolo 100%

The Barolo Bussia Riserva is a cru, the vineyards are in the council of Monforte D’Alba, and this wine would be a perfect accompaniment to a beef dish for Easter. There are only around 2000 bottles produced a year, each aged for around four years in traditional oak barrels. In turn, a classic Barolo with a very elegant and persistent finish.

The wine takes on a Garnet red colour whilst its intense and balanced harmonious bouquet presents a pleasantly dry, full and velvety feel on the palate. This is a beautiful full-bodied wine, with a lot of aromas of red fruits such as blackberries, blueberries, strawberries and black cherries. It’s a great wine featuring refined tannins, elegance, persistence and with a perfectly long finish.

A Poultry dish – Whole chicken

Bianco Faye 2015 , Vigneti delle Dolomiti by Poter and Sandri

Region: Trentino-Alto Adige

Grape Varieties:  Chardonnay, Pinot Bianco

The first vintage of Bianco Faye dates all the way back to 1985. The first chardonnay vineyard used for the Bianco Faye had within it 10% of Pinot Bianco old vines, and it was then decided that they would be incorporated into this unique and historical blend.

The grapes are harvested together, and the entire batch is vinified in barriques. This wine has a stunningly complex bouquet with notes recalling vanilla, toasted almonds, hazelnuts, hay, musk and flint. On the palate it is dry with richness and yet consisting of an important structure. If you like whites that have been aged in wood, the creaminess of this wine will go really well with a Chicken Roast, cooked perhaps with some aromatic herbs and maybe a touch of butter.

A Pork dish – Shoulder or Leg

Effe 55, Chianti Classico Gran Selezione DOCG 2014

Region: Tuscany

Grape variety: 100% Sangiovese Grosso

This Chianti Classico is aged for almost two years in wood and a further twelve months in the bottle. The Effe 55 has distinct aromas of small red berries, including Marasca cherries which are preserved in alcohol, accompanied by hints of chocolate berries and well-integrated woody notes. It is full-bodied, warm and potent in the mouth with a striking tannic texture that makes the wine highly drinkable and elegant. It possesses a good acidity, minerality and a guarantee of a fresh, long finish. I would pair this with a beautifully cooked pork roast either in the oven or on the barbecue. I would personally season the pork with some fennel seeds, lemon garlic and some thyme. The freshness of these ingredients will go really well with this great Chianti.

An Easter Nut roast

Integer Zibibbo Terre Siciliane IGP 2018

Region: Sicily

Grape Variety: 100% Zibibbo

The Integer is a wine integrated in the territory through traditional experimentation. From the Latin word integer, meaning whole, this wine is made exclusively from local varieties that can be found within their natural environment. The wine ages in barrels and amphorae, on the lees for a year. This wine is aromatically explosive, drinkable and profound, presenting an array of grapefruit, wild herbs, balsamic smoky aromas and flavours. These aromas will be a great pairing for a nut roast, and I would indulge myself by finishing the roast by luring a small glass of wine over the top. A wine with great complexity that balances very well the aromas of the Nut Roast for an Easter treat. 

To shop any of these recommendations, simply visit The Archive online and enjoy delivery across the UK. Or, if you are still unsure as to which wine is right for you, you can book a complimentary 45 minute shopping session in The Archive, which will provide you with access to Daniel’s expert advice.

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