How to do: Breakfast / Brunch and Wine Pairing!

How to do: Breakfast / Brunch and Wine Pairing!

Angelica Nohra
Wine Importer | Wine List Consultant | Speaker

Admit it, you love a good boozy brunch. The thing is, when you go to all the effort of putting it on and all the time that goes into wondering what you are going to cook, it's a little uninspiring to stick to breakfast Bellini's or Mimosas. I mean, who said it has to be sparkling wine at Brunch? There is so much more we can do to make our boozy brunches a lot more interesting and here is a little snippet! 

Sparkling Malbec/Durif/Shiraz (whatever floats the boat)
Pair with: The classic Angelica brunch! Chorizo Scrambled Eggs, Bacon, Hollandaise Sauce, Grilled Haloumi and smoked salmon. 
I've happened to start at my Ultimate brunch place. I believe sparkling red to be the epitome of brunch wine! This whole experience for me started in Emilia Romagna when I was introduced to REAL Lambrusco from the region. It's got a fair whack of residual sweetness but is so well balanced with acid, you don't feel it and it just goes sooo well with meats and rich, fatty fish like salmon. 

Chablis or a Mineral Chardonnay of some sort
Pair With: Cheese and Onion Quiche
The acidity and minerality really complements cheesey things. It just cuts straight through the fat! So delish! It also complements the acid in the onion. So it's a win win.

Moscato D'asti
Pair With: Strawberry Crepes 
Sweet food.... and sweet wine, it's basic food and wine pairing at this point. 

Dry to Off-Dry Riesling 
Pair With: French Toast or Bacon with Waffles 
This is quite simply because riesling, particularly young ones, are high in acid so they can cut through the sweetness and/or the fat of a dish and clean the palate ready for your next bite of food. 

Sangiovese Rosé
Pair With: An omelette with ham, capsicum, mushroom, onion and loads of cheese. As there is a lot of flavour in this dish, you need something with a little more body than a white but not as much body as a red so why not settle at savoury yet fruity rosé?

Sauvignon Blanc/Picpoul de Pinet
Pair With: Smashed Avo on Toast with Goats cheese and drizzled in olive oil. You know how your Smashed Avo is usually served with a slice of lemon? That's because the green-ness of the avocado needs a bit of acidity to lift it. So why not add acidity by the way of a wine? Sauv Blanc has green characters that compliment the avo and also adds acidity! 

Pair With: Life in general. 
Nothing more to be said on this topic. 

So, what's your "Go To" Wine for Brunch? Let me know in the comments below! 

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