Wine and beer have been breakfast, lunch, and dinner drinks for hundreds of years. There was a stigma against water when water purification was in its infancy and alcoholic beverages were considered safer. Because we have such ready access to clean water, juice, coffee, and tea, we rarely think about drinking anything alcoholic in the morning. When we do, it’s often a mixed drink like a mimosa or bloody Mary. However, wine at breakfast should be added to your “special occasion” repertoire. Here are five tips for making your special breakfast or brunch even better by adding a glass of wine:
#1. Go beyond bubbles. Champagne or brut at breakfast are, admittedly, delicious. Their acidity helps them pair well with foods like eggs and bacon. However, there are other wonderful, high-acid wines out there. For example, the Youngberg Hill 2013 Cuvee and our 2014 Aspen Pinot Gris have the right acidity to work with breakfast foods. Other wines that have higher acid levels can include Furmint and Chablis.
#2. Go all out. If you are going to have wine with breakfast, don’t just eat a muffin and call it done. Make breakfast an occasion to be remembered with all of your favorite foods. The guests at our inn are partial to our cornish baked eggs and honey baked bacon, salmon hash, or pancetta tarts. Be sure to make your breakfast an event!
#3. Be bold and try red. Red wine in the morning can give you nice kick, much like a bloody Mary. A pleasant Pinot Noir might be the perfect fit with a breakfast filled with salmon or pork.
#4. Think pink. A delicious Rosé may help you get your brunch started out right and can help clear the palette for what is to come.
#5. End with ice wine. This dessert wine may be just what everyone needs as they sit around the table, full of food and wine. It’s also great paired with a final, sugary treat like strudel.
Let us know if you have had wine at breakfast!