The brunch staple goes best with the world’s most versatile pairing wines: sparklers, Rieslings and rosés.
Sparkling wine. Bubbly wines are ideal for brunch—and not just because of the low alcohol levels. The wines’ bright acid and bubbles scrub your palate in between bites of rich eggs and buttery hollandaise sauce. If you want to splurge, serve Blanc de Blancs Champagne, which is made from Chardonnay. For something less expensive, try sparkling wine from Alsace, known as Crémant d’Alsace.
Slightly sweet German Riesling. The match-up of salty and sweet flavors is behind many of the world’s great pairings. Think French fries and ketchup or soda and pizza. That’s why slightly off-dry Riesling is so delicious with cured meats, like ham and Canadian bacon along with, of course, some hollandaise. Look for Rieslings that say “feinherb” on the label, which tend to have a whisper of sweetness along with plenty of citrusy acidity.