Nos conseils aux restaurateurs - Quels vins proposer avec un brunch à la carte de son restaurants - Les Grappes

What wines to offer with an à la carte brunch in his restaurant?

Brunch is trendy and more and more restaurants are offering it à la carte in their establishments (on Sundays in particular) to let their customers enjoy this culinary concept that comes from the mix between "breakfast" and "lunch". The brunches mix sweet and savoury and hot and cold drinks between tea, coffee and fruit juice. So we don't always think of offering wine to accompany our brunch, even though there are some nice combinations to be made, and that brings a slightly more festive touch!

To propose the right references to go with your brunch, it already depends on the type of brunch you propose in your establishment. Indeed, if brunch is an American concept, it has been adapted to everyone's culinary habits and there are many ways to make a brunch. We present you the main types of brunches with their wine pairing so that you will find yourself in at least one of them.

American brunch

We start with the great classic: the American brunch, with its pancakes, scrambled eggs, bacon, sausages, but also cheesecake and muffins. For a real New York style 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 Languedoc Roussillon or Bordeaux. Their lightness and acidity without too much tannin will go very well with pork and charcuterie in general. The "coup de coeur" vintage that goes with it: I have an appointment with you from Domaine Rière Cadène.

Alternatively, you can also serve a light red, again with very little tannin. We suggest a Loire red but be careful with the grape variety, we prefer a Côt or a Pinot Noir rather than a Cabernet Franc. The Cuvée Coup de Coeur that goes with : Pinot Noir de JM Biet

English brunch

With their salty breakfasts, the concept of brunch also works very well in England, and although close to the American brunch, it also has its specificities: we have scrambled eggs with bacon, muffins, but we also have English specialties such as scones, crumpets, white beans in tomato sauce, porridge and toast 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 piece of advice is to avoid reds, especially if brunch is served with tea. As a general rule, we will serve tea with the rather sweet part of the brunch and wine with the salty part.

For the English brunch, we will start with white wine: a dry and fruity white wine that will be fresh and easy to drink. The "Coup de Coeur" cuvée that goes with: Sables Fauves du Domaine de Laballe.

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

Nordic/Scandinavian brunch

If you are rather fond of fish and fresh products for your brunches, you will propose a brunch that can be described as Scandinavian. On the menu, you will find smoked fish (salmon, tuna, herring), fish roe, tarama accompanied by blinis, raw vegetables and fresh vegetables.

If you serve this type of brunch:

The agreements with fish and seafood favour dry, mineral whites such as Sauvignon de Loire on the Sancerre and Pouilly Fumé appellations. On these 2 appellations, we advise you the vintages of JM Berthier.

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

The French brunch

The brunch is also very good in the French way: you can find good pastries, cottage cheese with fresh fruits or with jam, toast as well as poached or boiled eggs. You can also add pancakes, as well as a nice cheese board before finishing with an apple pie with a nice scoop of vanilla ice cream.

If you serve this type of brunch :

It's time to propose some bubbles! We suggest with all the pastries and sweet products of the Champagne region, with the Brut Réserve de Champagne Marteaux as a "coup de coeur" cuvée.

To change Champagne, the Blanquette de Limoux, sparkling from Roussillon is also a very nice option:the Blanquette de Limoux traditional method of Antech Limoux has buttery notes as well as touches of almonds and hazelnuts due to its barrel ageing which goes very well with pastries.

The Italian brunch

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

If you serve this type of brunch :

We'll start this time on a light red but with a little character. Delicatessen goes very well with this type of wine, always avoiding wines that are too tannic. One will thus start with a Beaujolais, with as vintage "coup de coeur" the Côtes de Py of the Domaine de la Bonne Tonne.

You can also opt for a Bordeaux right bank like a Côte de Bordeaux, a Côtes de Blaye or a Côtes de Bourg. Our favourite estate: Château Fleur Lamothe.

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

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