Brunch: a combination of breakfast and lunch usually eaten between the hours of 11am and 3pm.
Brunch is believed to have originated in England in the late 19th century, becoming popular in the US in the 1930’s. In China brunch is observed dim sum style; South Africa brunch is unique because it only consists of pancakes and fruit; Canadians typically enjoy brunch in a style consistent with the US; and in Dubai brunch is a Friday institution, with restaurants and large hotels offering large inclusive drink and food buffets starting in early afternoons and in some cases leading to parties that last all night. How do you brunch?
Tomorrow the US observes Mother’s Day. According to Open for Business, the blog for Open Table, “Mother’s Day is the Biggest Brunch Day of the Year!” According to the graphic, for many families that translates to dining out on Mother’s Day. But for those of you who want to make brunch for mom, or mom’s who want to make brunch, or to enjoy brunch any day of the year, our #WinePW group has some decidedly delicious brunch ideas for you, of course paired with wine.
I must confess I do not brunch much. Saturday morning are typically for exercise in our house and Sunday mornings are for church. We do the occasional brunch out but I find if I am trying to watch my caloric intake, brunch is not the best idea. I typically cook up to 6 days a week so again cooking a big meal mid-morning, early afternoon on a weekend is not super appealing to me. However, one thing I love is breakfast dinner. Who says an awesome breakfast dinner cannot be a really late brunch? Every so often my husband makes French toast for breakfast. He made it this year on my birthday and I am guessing it may show up again tomorrow. 😉 Whether you embrace brunch frequently, I hope you do, or you prefer a breakfast dinner treat you must check out my fellow #WinePW friends brunch suggestions.
Cindy from Grape Experiences is posting “Let’s Do Brunch with Blinis and Bellinis”
Camilla from Culinary Adventures with Camilla is pairing “Blueberries and Bubbles: Mustikkakeitto + Elderflower-Prosecco Cocktail”
Jill from L’occasion has a few “Fresh American Wines for Brunch”
David from Cooking Chat has “Kale Pesto Grilled Cheese with a Rosé”
Jeff of Food Wine Click suggests you “Add a Little Sparkle to Your Brunch”
Lauren the Swirling Dervish has “Three Brunch Salads with Wines to Match”
Gwen and Sue from Wine Predator have “May There Be Bubbles for Brunch! Plus Negronis, Strata for #WinePW”
One of the greatest aspects of brunch, thank you English, is brunch offers a legitimate excuse to drink in the morning without raising eyebrows. Seriously! Who drinks Vodka at 10am? Throw in some tomato juice and a stick of celery and of course you are having brunch. For me the best treat of brunch libations has got to be bubbles! There are lots of choices in the world of sparkling wine, today I would like to recommend Franciacorta.
Some of you probably already enjoy Franciacorta, while others are thinking Francia…what? Franciacorta is an Italian sparkling wine crafted in the Lombardy region using the méthode traditionelle, or the classic method, that involves a secondary fermentation in the bottle in the same way Champagne is made. Furthermore, like Champagne, Franciacorta is also made from Chardonnay and Pinot Noir, substituting Pinot Blanc for Pinot Meunier. Franciacorta sparkling wines are available in no dosage, extra brut (very dry), brut (dry), extra dry (a slight sweetness), sec or dry (medium sweetness), and demi-sec (a sweet sparkling wine ideal with desserts or in this case a sweet brunch selection like pancakes or French toast). You will also notice the price of Franciacorta is often more wallet friendly than Champagne.
Mirabella Rosé Franciacorta DOCG Italy ($23): Crafted of 45% Chardonnay, 45% Pinot Noir, and 10% Pinot Bianco (Blanc); medium- salmon with orange hues in the glass; pronounced yeasty aromas are followed by underlying medium aromas of strawberries, watermelon, gardenia, and orange blossom; fine mousse-like perlage, waxy/creamy mouth-feel from lees treatment, bright acidity creates a crisp and refreshing wine with a long, tart citrus zest finish; 10 g/lt of sugar; 30 months on the lees in the bottle, disgorged 3 months before being sold.
The Mirabella Rosé was a fairly dry wine, with just a softening on the palate rather a sweetness. Therefore, this wine would not pair well with a sweet dish. For a delicious brunch pair this wine with a frittata, omelet, quiche, migas, huevos rancheros, eggs benedict, hash browns, sausage egg casserole, roasted potatoes, or sausage kolaches. But don’t stop there. This wine will pair beautifully with shellfish, seafood, fried chicken, mussels, pasta, or poultry.
*Disclosure: This wine was shared with me as a media sample; all thoughts and opinions are my own.
If you are able, please join us this morning on Twitter using #WinePW to share your favorite brunch and wine pairing ideas.
My Song Selection: Happy Mother’s Day
Get your own bottle of Mirabella Rosé Franciacorta and let me know what song you pair with it. Cheers! Happy Mother’s Day to all you moms out there!