Let’s start with a simple and delicious appetizer: deviled eggs. Is there anything more quintessentially American at Easter than a platter filled with this crowd-pleaser? Creamy, tangy, and delicately spiced, this starter features mayonnaise whipped with velvety egg yolks, dash of mustard, and a splash of vinegar. Rich and fresh with a hint of culinary heat, this bite is easy, celebratory, and a light way to whet the appetite.

Our pairing choice for deviled eggs is good old Champagne. The elegant 2007 Salon Le Mesnil matches the dish with herby, gently spicy, and floral notes underpinned by pineapple and ripe pear. A powerful mouth is lifted by lively acidity with a light and airy finish. The vibrant effervescence and signature tartness refreshes the palate between bites, offering a fruity, herby lift that balances the eggs’ umami and a lively character that contrasts the starter’s creamy texture.

What nails it?

• Tangy mustard and vinegar echo the Champagne’s acidity
• Buttery yolk texture balanced by bubbles
• Light heat enhanced by wine’s fruit

There’s a dish for every occasion in Italy, and Easter is no exception, with a range of festive fare that reflects the occasion. A beautifully layered Torta Pasqualina. Originally hailing from Liguria, and traditionally served on Easter Sunday and Easter Monday, it’s served cold or at room temperature as an appetizer or main dish. This recipe features layers of creamy ricotta, spring greens, and whole eggs sliced so as to show off their golden centres. Symbolic, light, yet full of flavor, this tasty recipe speaks of spring renewal.

We’re going for another Italian classic, a Bianco from Sicily. The 2014 Graci Etna Contrada Arcuria Bianco displays citrus peel, herbal hints, and hallmark minerality in a concentrated mouth with lemon, stone fruit, and appealing iodine accents. Harmonious, fresh, and ripe, its profile mirrors the pie’s fresh, herbaceous flavours while adding lift to its creamy ricotta texture.

What nails it?

• Herbal greens and ricotta complement the wine’s herby notes
• Layered pie echoed by vibrant, fruity notes
• Mineral-driven wine highlights spring freshness of the torta

Also featuring that classic Easter ingredient, the egg, a rustic Pâté de Pâques also showcases delicious seasoned pork and veal encased in a crispy, golden pastry. As visually appealing as it is tasty (each slice reveals a cross-section of egg and meat), this hearty yet elegant French pie celebrates abundance and renewal. Best served cold or warm, it goes great with a side of salad and pickles.

Our choice for this traditional French Easter dish is a classic Northern Rhône Syrah. The 2012 Allemand Cornas Reynard is made from the house’s oldest vines, a characteristic evident by its full, concentrated mouth, cassis, violet, smoked meats, and backbone of minerality. Well structured, the wine is ready to drink now but can benefit from a couple of decades of cellaring. Its delicately charred notes and dark fruit core match the flavorful richness of this tasty, layered pastry.

What nails it?

• Savory meat and herbs match red fruit and gentle spice in the wine
• Buttery pastry lifted by wine’s vibrant acidity
• Dense, tasty pastry texture balanced by structured wine

One of Spain’s most traditional Easter recipes is Potaje de Vigilia, which is both delicious and symbolic. Simple yet deeply satisfying and nourishing, this stew combines chickpeas, spinach, and salt cod in a simmering, velvety dish.  

It has to be a Sauvignon Blanc – and what better choice than a Screaming Eagle? The 2016 hails from a small two-acre plot, expressing lime, pineapple, jasmine, ginger notes, and coriander in a full mouth with a satiny texture. Tropical and layered with characteristic lively acidity, its rich fruit complements the savory notes of the stew while its freshness enhances the fish and greens. A perfect pairing!

What nails it?

• Salt cod harmonizes with contrasting citrus and tropical fruit
• Chickpeas and greens lifted by crisp acidity
• Subtle herby flavours elevated by aromatic, balanced white

Returning to the United States for a main course Easter option, let’s go for a beautifully baked, honey-glazed ham. The subtle sweetness of honey adds a glossy, caramelised crust that deliciously contrasts with the salty, tender meat beneath.

This dish suits a rich, fragrant white wine like old vine 2006 Beaucastel, Chateauneuf du Pape Roussanne Vv. Boasting fragrant tropical fruit, florals, and toasted nuts, this wine showcases a rich, textured, balanced mouth with a harmony of tropical fruit and mineral backbone, closing in a long, impressive finish. Ideal for spring food and wine pairing, it both complements and contrasts the sweet and savory profile of the centerpiece ham dish.

What nails it?

• Sweet glaze echoes the wine’s tropical notes
• Salty richness of ham contrasted by fruit and florals and matched by roast nuts
• Juicy texture of succulent meat matches layers of fruit