WHAT WINE TO ENJOY WITH BRUNCH?

WHAT TO DRINK WITH A BRUNCH?

Often accompanied by fruit juices and hot beverages, brunch can also be enjoyed with a bottle of wine or champagne. Here are our suggestions based on the type of brunch you choose: French Brunch, English Brunch, New York Brunch, Italian Brunch, or Scandinavian Brunch—there’s something for everyone.

With a French Brunch:

For a successful French brunch, you need delightful pastries, a beautiful selection of cheeses and charcuterie, a soft-boiled egg or perhaps scrambled eggs with truffles for the gourmets, sautéed potatoes, and maybe an apple tart, French toast, or crepes with homemade jams. To accompany your spread, nothing beats a Brut Champagne like the Almanach No. 1 from Maison Gratiot & Cie.

With an English Brunch:

For an English brunch, you need scrambled or fried eggs with bacon, toasted bread, muffins, scones (soft biscuits), crumpets (thick, holey pancakes), baked beans, a bit of porridge or muesli with Golden Syrup, and bitter orange marmalade. Although tea is the quintessential English beverage, we recommend a dry white wine such as Château Loumelat from AOC Bordeaux, which will bring fruitiness and freshness.

With a New York Brunch:

For an American brunch, you need a Benedict egg (a poached egg on a slice of bacon and a muffin, topped with hollandaise sauce), sausages, bacon, cupcakes, pancakes drizzled with warm maple syrup, and cheesecake. We suggest a light, fruity red wine like Morgon Côte de Py from Domaine des Gaudets.

With an Italian Brunch:

For an Italian brunch, you need a soft-boiled egg, small bruschettas with Parma ham and mozzarella, focaccias, smoked scamorza (semi-soft cheese), grilled eggplant, herbed white ham, panettone, panna cotta, or tiramisu. For an original pairing, we recommend a lively and slightly smoky Alsatian Pinot Gris, such as the Côté Terre from Domaine Humbrecht 1619.

With a Scandinavian Brunch:

For a Scandinavian brunch, you need tarama blinis, smoked or gravlax salmon with a creamy herb sauce, fish roe with black or rye bread, pickled herring with capers, havreflarn (oat cakes), cinnamon brioche, and spiced amber cakes. To balance the salty presence of the fish in this type of brunch, we suggest a mineral white wine from the Loire, such as Chenin from Château du Petit Thouars.