Monday, May 13, 2013

Wine Tip: Wine and Eggs - Has this Pairing Thing Gone Too Far???

Enjoying brunch doesn’t mean you are trapped in the land of sparkling wine and mimosas.  The fattiness of an egg based dish means you need to stay away from any high alcohol wines (the fat will accentuate the alcohol and make the wine seem out of balance - referred to as “hot”). As long as you follow this advice - even a lower alcohol red wine can be your choice.

Often you can look to what else is in the egg dish to figure out what to drink alongside. One of my favorite ways to eat eggs is to add some good Spanish chorizo and onions.  With these additional ingredients, a Spanish Rioja is a great partner. 

Rioja, made from the Tempranillo grape has enough acidity to handle the eggs, while the Chorizo and onion are greatly enhanced by the wine.  Look for “Crianza” on the wine label which denotes it is a fairly young Spanish wine which has not spent too much time aging. Reserva and Gran Reserva Riojas are great (some really great!) wines, but not for our brunching purposes. 

Add some Iberico ham which also pairs nicely with Rioja, and you will be one happy, happy, happy bruncher!

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