What to drink with your Easter brunch
Once the eggs have been boiled, dyed, and hidden, you’ll be ready for a sip of wine. But what do you drink with all those yolks and whites? And why? To be safe, you might as well bring out the bubbles already, because they always work.
Not friends
Wine and eggs. They aren’t each other’s best friends. The flavor of egg is delicate and has no acidity whatsoever. The yolk also leaves a coating layer on your palate. A dry white wine can therefore quickly seem too acidic, while a full-bodied red is too firm and bold. Moreover, eggs appear in many forms on the plate. Simply boiled, fried, or poached. But eggs benedict, florentine, and an omelet with mushrooms or smoked salmon are also served at many a table. Each with an entirely distinct taste experience.
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Bubbles
In fact, in all cases, it is hard to imagine a better partner than sparkling wine (we wrote about it here before, so click away). The bubbles bravely stand up to the creaminess of the yolk and make your mouth feel wonderfully refreshed. For example, choose a blanc de blancs, a champagne made from 100 percent Chardonnay grapes. It provides freshness and just that little bit of extra creaminess that works so well with the texture of egg. Cava, Crémant, Sekt, and Prosecco are also excellent choices. With the latter, however, choose the spumante style rather than the lower-quality frizzante.
Absolutely set on red? Then it should be fruity, without oak aging
White & red
Would you prefer an ordinary glass of white? Then an Alsatian Pinot Blanc is a good option. A dry(!) Pinot Gris from the same region—or one from New Zealand—also lovingly frames the little egg. Even a simple Chardonnay without too much oak aging could work. In any case, the wine should have a somewhat approachable character, with gentle acidity.
Still set on red? Then it should be fruity, without oak aging. Think of a chilled Beaujolais or Pinot Noir. Delicious. Especially with the more substantial egg recipes.
