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Champagne and Eggs: Unbeatable

Posted on: March 10th, 2011 by Tom Peiffer No Comments

Egg dishes can make for a difficult wine pairing, especially those that do not contain a lot of spice like mushroom omelets.  But think back to your favorite brunch spot, remember what drink seemed to be flowing, and you may recall the standard Mimosa.  Then the glasses of Champagne also come to mind, flying to the tables on delicately balanced trays.

Yep, we’re programmed.  Eggs and bubbly are just meant to be.  That’s why egg dishes for any meal almost always demand a bottle of Champagne within easy reach.  Of course, officially, Champagne must come from the Champagne appellation of France or else it’s just Sparkling Wine, but most people call it all Champagne anyway.  So with eggs, just do it.

Also, if you’re stumped for a wine to bring along to a potluck, a Sparkling Wine is always a good bet.  The sparklers work with an incredible number of casseroles, especially those that have eggs.  Quiche Loraine, hard boiled eggs, egg salad, tortilla eggs, soufflé, fluffy western eggs, frittata, whipped cheese eggs, etc.; the list goes on.

One brand of Champagne that always seems to delight is Moet & Chandon.  And one of their better priced ones is their Imperial selection (it replaced their White Star in 2010).  Imperial has a bouquet of custard/orange peel with a nice crisp finish that washes down most egg dishes with finesse.  Even a slightly spicy dish works well with Imperial’s solid acidic base, but don’t push the peppers too far or the bubbles will soon prove too zippy.

Total Wine has had a steady supply of Imperial available for under $35.  However, there are many more in their line to choose from with prices to match your taste.  Another one to try is Schramsberg.  Their Blanc de Blancs is very crisp and it is perfect with eggs at brunch.  Its light character and zingy bubbles say “Hello Eggs” no matter what the celebration, but especially for brunch on the day after a big wedding!

Serve after extreme chilling in the fridge for hours (less than 45 degrees).

Article by Tom Peiffer, Phoenix Wine Shopping Examiner at Examiner.com

View more of Tom’s articles on Examiner.com by visiting his writer’s page.


About the Author - Tom Peiffer

Tom has been an avid wine consumer and collector for over 20 years. This pastime has taken he and his family on many visits to wine growing regions, including Arizona. During these excursions, with the accompanying tastings and lectures, it became clear that there is no "magic bullet" wine. For each wine contains its own character, strong points, and weaknesses. Sharing these experiences to help anyone purchase locally available wines is his goal.

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