Brunch quiche with wine

IS THAT WINE WITH YOUR QUICHE, LORRAINE? — Wine pairs beautifully with many traditional breakfast and brunch items, so enjoy your Sunday brunch.

Ahhh, Sunday brunch — What a great way to start off the week. There are many great brunch locations in Western North Carolina, so I will leave that choice up to you. The Viaus have enjoyed great brunches at Isis Kitchen 743 and Bhramari Brewing in Asheville, Firefly Taps and Grill in Waynesville and Southern Porch in Canton.

We tend to favor craft beers (or an occasional Bloody Mary) with our Sunday brunch, but with “spring in the air,” here are a few creative ways to ‘un-cork’ your brunch pairings, courtesy of Total Wine & More:

Ham & Pinot Noir

For a brunch that includes ham, Pinot Noir is the perfect match. This gentle, light-bodied red suits an awakening palate and its acidity and earthy/fruity notes provide the perfect contrast for the ham’s lightly salty taste.

Bacon & Chardonnay

Bacon calls for a crisp, light beverage to pair with its salty, smoky and fatty richness. Oaked Chardonnay is an excellent match to cut through and balance out bacon’s smokiness.

Bagels & Sparkling Wine

A little sparkle goes a long way, and immediately turns any basic brunch food up a notch. Sparkling wines typically offer a tart acidity and light sweetness, which help cleanse the palate when paired with bagels. Best of all, the more toppings you add, the more sparkling wines the more those flavors pop.

Smoked Salmon & Sauvignon Blanc

Smoked salmon has long been a brunch favorite — often served with bagels, avocado toast or capers. The secret behind pairing this dish is finding a wine with enough acidity to complement the super salty and fishy flavors, while also being delicate enough not to overpower them. Sauvignon’s Blanc’s crisp, refreshing taste does the trick.

Waffles & Rosé

Whether drenched in syrup or covered in fruit, waffles go well with a variety of drinks. Rosé is one of the best pairings for these sweet treats. The acidic fruit cuts through the rich syrup and thick waffles, plus the sweetness creates a lovely balance.

Quiche & Beaujolais

Eggs don’t always have the best relationship with wines, but when it comes to French reds, there's quite a spark. Both Beaujolais — Cru and Nouveau — have abundant fruit flavors that pair particularly well with cheesy quiches, keeping the palate refreshed.

French Toast & Riesling

When it comes to pairing sweet meals, rule of thumb to find a wine that’s as sweet, or sweeter than the dish you’re serving. Rieslings go well with the sugary sweetness French toast, maple syrup and accompanying fruit toppings.

Visit your local wine sellers (or cellars) for their recommendations.

Paul Viau is an award-winning creative director, with a 30-year career in advertising and marketing. Originally from Denver, Colorado, he met his wife, Carol, when they worked for rival advertising agencies in Miami, Florida. They became permanent residents of Haywood County in 2008 and reside in Waynesville. 

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