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Grappes & Le Parisien
Everything you always wanted to know about wine but never dared to ask

Brunch is trendy and more and more restaurants are offering it à la carte (especially on Sundays) to help their customers enjoy this culinary concept that comes from the combination of "breakfast" and "lunch". Brunchs mix sweet and savoury and hot and cold drinks with tea, coffee and fruit juice. So we don't always think we're offering wine to go with our brunch when there are beautiful combinations to be made, and it brings a more festive touch!

To offer the right references to go with your brunch, it already depends on the type of brunch you offer in your establishment. Indeed, if brunch is an American concept, it has adapted to everyone's culinary habits and there are therefore a multitude of ways to do a brunch. We introduce you to the main types of brunch with their wine accord so that you can find yourself in at least one of the situations.

American brunch

We start with the classic American brunch, with pancakes, scrambled eggs, bacon, sausages, but also cheesecake and muffins. For a real New York brunch, offer a Benedictine egg: a poached egg placed on a slice of bacon and a muffin, all covered with hollandaise sauce.

If you serve this type of brunch:

We recommend a rosé from Provence or even from Languedoc Roussillon or Bordeaux. Their lightness and acidity without too much tannin will go very well with pork and delicatessen in general. The cuvée that goes with it: I have an appointment with you. of the Domaine Rière Cadène.

Another option is to serve a light red, again with very little tannin. We suggest a Loire red wine but beware of the grape variety, we prefer a Côt or a Pinot Noir rather than a Cabernet Franc. The cuvée that goes with it: Pinot Noir of JM Biet

English brunch

With their salty breakfasts, the brunch concept also works very well in England, and although close to American brunch, it also has its specificities: we find scrambled eggs with bacon, muffins, but we also have English specialities such as scones, crumpets, white beans with tomato sauce, porridge and toasts with marmalade. It is served with English tea, but wine can also do the trick, as long as you find the right one and serve it at the right time.

If you serve this type of brunch:

Our first advice is to avoid reds, especially if brunch is served with tea. Generally speaking, tea is served with the sweet part of the brunch and wine with the salty part.

For English brunch, we will start with white: a dry and fruity white that will be fresh and easy to drink. The cuvée that goes with it: Fauve Sands of the Domaine de Laballe.

For lovers, we can also suggest a sweeter wine, which will go well with the sweet part of brunch as well as with bacon and eggs. The cuvée that goes with it: Coteaux du Layon of the Clos des Sables

Nordic/Scandinavian brunch

If you are more interested in fish and fresh produce for your brunches, you will offer a brunch that can be described as Scandinavian. On the menu, we find smoked fish (salmon, tuna, herring), fish eggs, tarama with blinis, raw vegetables and fresh vegetables.

If you serve this type of brunch:

The agreements with fish and seafood products favour dry whites, minerals such as Sauvignon de Loire over the appellations Sancerre and Pouilly Fumé. On these 2 appellations, we recommend the vintages of JM Berthier.

We also suggest you the dry whites of Alsace (be careful, only the dry whites): rather Riesling or Sylvaner. The cuvée that goes with it: the Riesling of Rieflé Landmann

The French brunch

Brunch is also available in French style: good pastries, fromage frais with fresh fruit or with jam, toast and poached or soft-boiled eggs. You can also add pancakes, as well as a nice cheese platter before ending with an apple pie with a nice scoop of vanilla ice cream.

If you serve this type of brunch:

It's time to offer bubbles! We suggest with all the pastries and sweet products of Champagne, with the favourite cuvée being the Gross Reserve Reserve of Champagne Marteaux.

To change Champagne, Blanquette de Limoux, sparkling from Roussillon is also a very nice option: the Blanquette de Limoux traditional method ofAntech Limoux has buttered notes as well as touches of almonds and hazelnuts due to its ageing in barrels, which go very well with Viennese pastries.

Italian brunch

Here too, even if the brunch is not of Mediterranean origin, there is plenty to offer Italian specialities in a brunch that will satisfy all lovers of this cuisine. You will find soft-boiled eggs, bruschettas with parma ham, mozzarella, olives, smoked scamorza, focaccias, white ham with herbs and for the sweet touch, a panna cotta or a tiramisu.

If you serve this type of brunch:

This time we will start with a light red but with a little character. Delicatessen goes very well with this type of wine, always avoiding wines that are too tannic. We will therefore start from one Beaujolais, with the favourite cuvée being the Côtes de Py of the Domaine de la Bonne Tonne.

You can also opt for a right bank Bordeaux such as a Côte de Bordeaux, a Côtes de Blaye or a Côtes de Bourg. Our favorite domain: the Château Fleur Lamothe.

If you have the possibility, you can also offer an Italian wine, a Sicilian red for example.

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