What really separates brunch from breakfast? Is brunch just an expensive breakfast eaten late? Not necessarily. Breakfast is practical. It’s what you feed yourself in the morning to get you through the day. Brunch on the other hand is decadent. Brunch is a time for fluffy waffles with fruit and whipped cream big slices of quiche with custard or poached eggs on buttered English muffins drizzled with creamy lemon hollandaise sauce. Brunch is a meal to linger over. Brunch is a meal to have a glass of wine with.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 ABC Fine Wine & Spirits | 2022-02-23 19:00:31 |  388 Views |
The best wines for brunch
Chowhound spoke with a slew of experts including Charly Naranjo sommelier at the Fontainebleau Miami Beach; chef Nicole Brisson of Brezza and Bar Zazu in Las Vegas; Amanda Davenport wine director at Noisette in Denver; and Jayson Goldstein food and beverage director at Vela Seaport and Deck 12 at YOTEL Boston. When it comes to pairing wine with brunch the pros unanimously agree that the tried-and-true brunch drink really is the best: You can’t go wrong with a bottle of bubbly (though still wines pair just as well with the portmanteau meal).
Sparkling wines are a brunch favorite because the bubbles balance out a wide range of flavors from bold to subtle including a wide variety of egg dishes. Amanda Davenport explains "I always recommend sparkling wine or a light crisp white wine. Eggs are delicate they can easily overpower them." Refreshing bubbly wines pair well with light morning meals and brunch staples like omelets and eggs on toast without overpowering them. Plus as Jayson Goldstein points out sparkling wines tend to have a lower ABV and are gentler on the palate with more subtle flavors and aromas.
Charly Naranjo shares the sentiment but explains that the pleasantly tart flavor and light carbonation of sparkling wines are a refreshing counterpoint to more subdued egg dishes. In particular Naranjo says “I recommend a sparkling wine like Champagne Cava or Prosecco for their high acidity and effervescence that cuts through the richness of the eggs and refreshes the palate” the sommelier says. “The bubbles also add a lovely textural contrast.”
