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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.


Angela Mount

Angela Mount

Angela Mount is a wine expert, writer, judge and presenter, and is also responsible for producing numerous industry articles. She famously had her taste buds insured for £10 million by her former employers Somerfield. Find out more about her here.

Read more articles by: Angela Mount


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