Pairing Wine With Egg Dishes
Eggs are notoriously difficult with wine, as they make many reds taste ‘tinny’, so light, fresh whites, often gently aromatic work well.
Quiches, frittata, soufflés – think about the main ingredient of the dish and start from there – lighter styles will go well with unoaked Chardonnay, or Alsace Pinot blanc. Anything with bacon or ham is good with a fruity, light red, such as Cotes du Rhone or Beaujolais.
Omelettes – the same rule applies as above; for mushroom or cheese omelettes, go with the red options.
Brunch –scrambled eggs, poached or fried, or eggs Benedict – there will be a lot going on on these plates, and they are often cooked for lazy, relaxed brunch occasions, so pop the cork on a bottle of fizz, but don’t use your best champagne – prosecco or Chardonnay-based Cava are good ideas.