What to drink with brunch?

A pretext for all the delicacies, brunch puts a sweet and sour salmigondis of hot and cold dishes under the nose of the guests, which are by definition already accompanied by drinks: fruit juices and hot drinks.This is the height of the challenge we have decided to take up by offering you to accompany your weekend brunch with a small bottle of wine! Discover our tips for successful Brunch wine and food pairings.

New York Brunch - light red wine

How to write about Brunch without mentioning America and New York! And it is precisely in the heart of this city, at the famous Waldorf-Astoria Hotel that a brunch must-do was invented: l'oeuf Bénédicte (a poached egg placed on a slice of bacon and a muffin topped with hollandaise sauce.)

Add to this pancakes largely covered with caramel, a cheesecake, potatoes, a variety of sausages and bacon and of course scrambled eggs: you have in front of you a perfect American or English brunch.

Faced with this outburst of tastes, salty and sweet, of textures, hot and cold, we propose a rather light and delicately spicy red wine, with rather soft tannins : try a Beaujolais Village, a Cru du Beaujolais (Moulin à Vent, Chénas, Fleurie ...) or, if you prefer, a Beaujolais Village, a Cru du Beaujolais (Moulin à Vent, Chénas, Fleurie ...).rez wines with more body, a Côtes-du-Rhône (Ventoux Rouge, Costières de Nîmes, Côtes du Rhône village).

As for coffee or tea, drink it first with your pancakes or scones, it will give way to wine.

Wines recommended with an American or English brunch:

Beaujolais Village, Cru du Beaujolais (Moulin à Vent, Chénas, Fleurie ...), Côtes-du-Rhône (Ventoux Rouge, Costières de Nîmes, Côtes du Rhône village), Red Burgundy (Hautes Côtes de Beaune, Hautes Côtes de Nuits, Côte chalonnaise, Mâcon, Mercurey ...)

Norwegian / Scandinavian Brunch - white wine

A classic variation, the Nordic brunch can be reinvented ad infinitum but is based on a number of basic products: smoked fish, tarama, fish eggs, all laid on rye bread slices. As an accompaniment to all these products: an artichoke salad or beautiful seasonal white asparagus. On the sweet side, blinis and cranberry or blueberry marmalade and honey cottage cheese.

Smoked fish such as salmon are fatty products, their flavour can be very salty as in the case of herring, rounder in the case of salmon or tuna, or even mildly sweet if the latter is gravlax.

One will choose a Bordeaux Blanc, an Entre-deux-mers, a Graves Blanc made up of a blend of Sauvignon Blanc and Semillon, so the balance between liveliness and roundness will bring out the qualities of the fish.

Fish roe (trout, salmon ...) and tarama (cod, sea urchin) are also a must for a real Nordic brunch! Their texture can be quite confusing and leave you thinking about the ideal wine pairing. The important thing is to respect the salty and marine character of these products.

The suggestion: a Chenin white wine, from a beautiful Loire terroir such as Montlouis, Vouvray or Savennières. Salty, almost iodized wines, with a nice liveliness. Will also be suitable for white Sancerre and other Pouilly-Fumé of the Sauvignon Blanc grape variety or a nice Muscadet for those who are looking for vivacity. The more adventurous will try a match with a whisky from the Isle of Islay, smoked and iodized.

Wines recommended with a Scandinavian fish brunch:

Bordeaux Blanc (Entre-deux-mers, Graves Blanc), Loire blanc (Montlouis, Vouvray, Savennières, Sancerre blanc, Pouilly-Fumé, Muscadet)

French Brunch - Champagne !

Why should a brunch be so exotic?

You can expect nice golden pastries, apple-carrot juice, fried potatoes, fromage blanc with mustard seeds and pink berries, nice slices of cooked ham ... don't forget the poached eggs. In sweet note: a nice apple pie Norman way or pancakes, nice alternative to pancakes.

To accompany this tricolour brunch: a slightly sweet white wine such as a Pinot Gris from Alsace, or even a Gewurtztraminer or, for those who love bubbles, an extra-dry or brut Champagne.

For red wine lovers, we suggest a light, not very tannic red: Pinot Noir from Alsace or Jura, Anjou red, Touraine red, Reuilly red, Menetou-Salon red. In fine weather we will choose a rosé, a classic like a rosé Côtes de Provence, or, for a change, a rosé Bordeaux, and for those who like sugar a Cabernet d'Anjou, a rather sweet rosé de Loire.

Feel like a change? Add a touch of madness with a few toasts of foie gras (or French caviar from the Gironde estuary). With that a bottle of Champagne Rosé or Vintage is de rigueur, and the afternoon looks promising.

Wines recommended with a French brunch:

Pinot Gris d'Alsace, Gewurztraminer, Champagne, Champagne rosé, Pinot Noir d'Alsace, Anjou rouge, Touraine rouge,Reuilly red, Menetou-Salon red, Bordeaux rosé, Loire rosé, Côtes de Provence rosé, Cabernet d'Anjou

Italian Brunch

Brunch is an Anglo-Saxon expression but it is not forbidden to decline it in a Latin version, which is what more and more trendy Italian restaurants are doing.

On the salted side: Hard-boiled farm egg and truffled butter mouillettes, various mini bruschettas, smoked and sliced scamorza, bean and san daniele salad, white ham with herbs ...

On the sweet side : Sheep yoghurt, panettone, panna cotta with pistachio, pastries, and of course Bomboloni (those little Italian fritters) ...

The Italian brunch naturally gives way to classic transalpine flavours!

Red wines and white wines can go well with these varied appetizers. First of all Italian whites, Pinot Grigio from Tuscany, Bianco di Custoza from Veneto, and light transalpine reds such as a bardolino or a valpolicella both originating from Veneto. But for real fun, treat yourself to a bottle of Prosecco, the famous Italian sparkling wine, it will give a truly festive touch to your brunch. If you can't find any Italian wine, let yourself be tempted by a Pinot Gris from Alsace or a red Ajaccio!