Which wine to choose for brunch?

Which wine to choose for brunch?

Halfway between breakfast and lunch, brunch has become an essential weekend rendezvous. Its diversity of sweet and savory dishes makes it a veritable playground for food and wine pairings. Unlike traditional meals, brunch calls for light, accessible, often refreshing wines - the idea being to start the day with elegance, without weighing down the palate.

Here are our tips for choosing the perfect wine to match your menu... and pleasantly surprise your guests.

Golden rules for a successful pairing

• Go for lightness and freshness, both in terms of aroma and alcohol content.

• Choose wines with little tannin and wood.

• Don't hesitate to introduce bubbles: sparkling wines are the kings of brunch.

Sparkling wines: the ideal, universal option

Whether festive or casual, brunch goes perfectly with sparkling wine:

• Crémant de Loire or Crémant d'Alsace: lively, floral, easy to pair with eggs, cheese or pastries.

• Champagne Brut or Extra Brut: for a more chic version, pair with smoked salmon, scrambled eggs with truffles or a platter of fine cheeses.

• Prosecco or Moscato d'Asti: fruitier, they are better suited to the sweet part of the meal.

Which white wines go best with savoury dishes?

Typical savory brunch dishes include eggs, savory tarts, bacon, cheese, grilled vegetables... It's best to opt for a dry, lively white wine that hasn't been aged in barrels.

• Sauvignon Blanc (Loire, New Zealand): perfect with warm goat's cheese salad or poached eggs.

• Chenin sec (Vouvray, Montlouis): perfect with quiche or vegetable gratin.

• Pinot Blanc or Auxerrois: supple and delicate, they go well with mild cheeses or smoked ham.

Wines for sweet dishes

Pancakes, granola, fresh fruit, soft cakes... To accompany this part of the brunch, choose wines with subtle sweetness or expressive aromas.

• Muscat sec or moelleux: for fruit, brioches or dry cakes.

• Gewurztraminer demi-sec: excellent with sweet and savory dishes (e.g., French toast with bacon).

• Rosé fruité or clairet: daring with red fruit pastries.

And why not a red wine?

Red wines have their place at brunch, as long as they're light, fruity and served slightly chilled (12-14°C). They go well with dishes such as avocado-tomato toast, potato pancakes or vegetable tarts.

• Gamay, Pinot Noir or a strong rosé will be your best allies.

Themed brunches: some personalized pairings

• Scandinavian brunch (salmon, eggs, potatoes): Champagne, Crémant or dry Riesling.

• Oriental brunch (falafels, hummus, grilled vegetables): aromatic white or orange wine.

• Sweet brunch (pastries, fruit, yoghurt): Moscato d'Asti or a semi-dry effervescent.

Conclusion

A successful brunch is a moment of sharing, sweetness and creativity... that the right wine only enhances. Sparkling wines remain a safe bet, but don't hesitate to adapt your choice according to the dishes and the season. And to serve your bottles at the ideal temperature, even in the morning, a La Sommelière wine cellar is your best ally!