Let's give credit where it's due: few things are lovelier than a glass of Champagne with flawless quiche or fresh, warm waffles. But once you've mastered that partnership, why not play the field? It's time to check out what the rest of the globe can offer your Sunday morning meals.
There's a fantastic array of bottles that pair perfectly with breakfast foods; nearly every region of the world produces a wine with the effervescence and sprightly acidity to cut through -- and bring out the best of -- richly-flavored brunch standards. Some are so good for early-day drinking it's worth designing a menu in their honor!
From a crisp Spanish sparkler to the ruby fizz of a just-sweet-enough Lambrusco, let this round-up introduce you to five new brunch favorites.
There's a fantastic array of bottles that pair perfectly with breakfast foods; nearly every region of the world produces a wine with the effervescence and sprightly acidity to cut through -- and bring out the best of -- richly-flavored brunch standards. Some are so good for early-day drinking it's worth designing a menu in their honor!
From a crisp Spanish sparkler to the ruby fizz of a just-sweet-enough Lambrusco, let this round-up introduce you to five new brunch favorites.
Let's Talk Brunch Cocktails
Looking to mix a great mimosa or fall in love with a whole new Champagne concoction? Head to the Snooth forums to share your favorite recipes and pairings. (While you're there, weigh in on our ongoing search for the most beautiful wine region in the world!)1.) Sparkling Chenin Blanc
Fresh and delicate, this palate-cleanser from the Loire Valley is a great choice for a polished party (and an elegant way to start breakfast in bed!). It has a crisp minerality and generous notes of fleshy pear and citrus, making it an excellent match for a morning menu.2.) Cava
At just under $10, this creamy Spanish sparkler offers incredible bubbles for the buck, and a delightfully complex set of flavors: There are rich red apple and floral notes, layered just above a distant, spicy hint of citrus. Try it with smoked salmon, and you may never pour a mimosa again.3.) Sparkling Shiraz
Sparkling what? That's right, Australia's version of Syrah also comes with frothy bubbles. Gorgeous in the glass and laced with dark strawberry notes, this is a refreshing, patio-friendly red that won't knock you over with sweetness.4.) Lambrusco
We've sung the praises of Lambrusco before, and trust us, it's perfect for first-thing drinking. Delightfully fizzy and sweet -- with bright cherry and blackberry undertones -- Lambrusco is great for guests unaccustomed (or unfriendly) to drier wines. Add prosciutto to an Italian-themed brunch spread and you've got a match made in heaven.5.) White Rioja -- for White Sangria!
Mixing up the perfect White Sangria takes a bit more time than just opening a bottle, but when you settle in with a refreshing, tropical glass of your cocktail with a plate of Huevos Rancheros, you'll be glad you went the distance. Our favorite White Sangria recipe starts with a fruit-forward, dry Rioja. Since it has to macerate (sit with the fruit) overnight, why not open a few bottles the night before and make it with the leftovers?White Sangria
For each bottle of Rioja prepare:1 medium orange, washed, halved and thinly sliced
1 medium peach or even better nectarine, washed, pitted and diced.
1 mango, peeled, seeded and diced
2 kiwis, peeled and sliced
Combine the wine and fruit in a non-reactive container and blend well. Put the Sangria in the fridge and allow to macerate overnight. Taste the sangria and add sugar to the desired level of sweetness.
Want to know more? Check out Snooth's Guide to Sparkling Wines and our round-up of Loire Valley white wines.
Two Fun Champagne Alternatives
The Black Chook Sparkling ShirazGorgeous in the glass and laced with dark strawberry notes, this is a refreshing, patio-friendly red that won't knock you over with sweetness.
2008 Marques de Caceres White Rioja
This dry, white Rioja is filled with juciy citrus and apple flavors, making it the perfect wine for a pitcher of Sangria.
Comments
love it! too many people ignore (ok, turn their nose up at) sparkling shiraz.
Mar 22, 2010 at 12:34 PM
Carpita
I do turn my nose up at sparkling shiraz, but that's because the glass has to tilt upward for me to drink it. Thanks Carly!
Mar 22, 2010 at 1:05 PM
Adventure
Have you all tried a sparkling red from the Piemonte region of Italy . . . Brachetto? I served this as an aperitif, but it would be a huge hit at any brunch as well. Cheers!
Mar 22, 2010 at 1:32 PM
hmmm…
of the 5 suggestions to change from sparkling for brunch, 3 are sparkling...and a fourth is 'frizzante" or fizzy.
The last one is recommended to be made into a sangria.
What about boldly breaking out of your "safe" sparkle box and suggesting still wines that are able to stand on their own with brunch foods. Without making sangria.
Wines that work with eggs, whether scrambled, poached, fried or shirred. Wines that make bacon, sausage and ham and prosciutto sing.
Austrian Grüner Veltliner; German Riesling; Austrian Kerner; Alsatian Gewürztraminer; Italian Soave & Orvieto; French Beaujolais-Villages; French Tavel Rosé; Spanish Rueda; Moscato in general; Illinois Seyval blanc; Illinois Cayuga; Illinois Traminette.
Mar 22, 2010 at 1:36 PM
Believe it or not I just bought a sparkling Red from...Germany! Waiting to try it, though I'm not sure what is the right time for that.
Mar 22, 2010 at 1:36 PM
last-minute add-on: Portuguese Vinho Verde.
Mar 22, 2010 at 1:38 PM
Hey! For all you bubbly lovers...Check out Sparkling Pointe Vineyards in Southold, NY. They are the only sparkling exclusive winery in New York who have some fantastic sparkling wines. Their website is http://www.sparklingpointe.com.
Mar 22, 2010 at 2:03 PM
Bobzaguy, you from Chicago by any chance? And perhaps I'm in the majority in thinking that bubbly is better digestion of a morning... ;-)
Good choice of theme, Greg. Well done.
Mar 22, 2010 at 2:13 PM
I cant believe there is no mention of a German Riesling.
Mar 22, 2010 at 2:19 PM
The nicest red sparkling wine which pairs with a variety of brunch entrees is Rosa Regale, from Banfi in Italy. Wonderful fruity favor with good depth. It's also a great summer afternoon choice.
Mar 22, 2010 at 2:54 PM
;-)
dmcker
My comments tried to reflect the writer's stated quest "…why not play the field? It's time to check out what the rest of the globe can offer your Sunday morning meals."
Perhaps you are in the majority at this moment, but the idea that there is maybe something at least as good and possibly a shade better lurks around the next grapevine. Why not seek it out and add to your list?
BTW brunch is in the eye of the beholder. A bowl of Vietnamese Pho and Chinese dim sum come to mind, but I live in Chicago. I am sure there are many more cuisines that celebrate the brunch state of mind differently.
Mar 22, 2010 at 3:22 PM
man
All these whites. How about some reds? I'm thinking a grenache-blend would go well. Something on the lighter end with up front fruit and jam.
Mar 22, 2010 at 4:10 PM
You should really try another amazing brand, Emeri by De Bortoli. Their Sparkling Sauvignon Blanc is amazing and the Moscato is brilliant. My wife loves the Pink Moscato. I found their web site http://www.emeri.com.au and it looks like they also have a Sparkling Pinot Grigio... can't wait to try.
Mar 22, 2010 at 5:35 PM
zle
Can't go past a Frizzante!! Australia is doing some fine bubbles too! I love Petersons Wines (not the Champagne House but the family winery) they are doing a great Moscato.
Mar 22, 2010 at 6:05 PM
Haven't tried any yet, but always open to new ideas with new and unchartered wines.
Mar 22, 2010 at 6:06 PM
0
Thanks for bringing the glories of Cava to the brunch forefront!
Mar 22, 2010 at 8:10 PM
Turkey Flat Rose (Australian) is a good choice for brunch if you're not a fan of bubbles, especially in warmer weather.
Mar 22, 2010 at 10:09 PM
Oh, rsalvaria is right - Rosa Regale is a lovely, lovely sparkling rose. Anyone like domestics? If so, take a taste of Barefoot's Moscato Spumante or Kokopelli's Imperial Kir. Both definitely sweet, but delightful for brunch!
Mar 22, 2010 at 10:41 PM
Who whould have thought! This is the kind of articles I need to see - something to expand my horizons away from the norm...Great job Snooth!
Mar 22, 2010 at 10:46 PM
Carly - great inaugural article, welcome.
Mar 23, 2010 at 12:00 PM
Try .5 oz or so of St. Germain (elderflower liqueur) in a flute, topped off with something sparking-- preferably NOT some yeasty, toasty champers, but a prosecco, or that lovely Martini & Rossi rosé quasi-prosecco, or even the super-value Spaniard, Cristalino, of which the brut or brut rosé are both great choices. If you want to get fancy, add a thread of lemon zest.
Mar 31, 2010 at 1:54 AM
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