A wine for Eggs Benedict
July 27th, 2012 by brynn grimleyChoosing a wine to pair with either version of this indulgent breakfast of Eggs Benedict was easy. When considering what to drink, look for a wine that his high acidity. This will contrast the rich hollandaise sauce, and provide a drink that is best with breakfast.
While we’d love to recommend a chardonnay for this breakfast favorite, it’s highly unlikely we’d opt to serve it during the breakfast hour. So instead we’ll turn to an acceptable alternative that is a festive, indulgent drink — Cava, Champagne, Prosecco or other bubbly of your choice.
In Spain, the bubbly is made in the methode champenoise style, but because it’s not made in France’s Champagne, it instead is called cava. Cavas are traditionally a blend of white grapes Macabeo, Parellada and Xarel-lo, although chardonnay is becoming more popular.
For the most part, cavas are produced in the northern Denominación de Origen or DO of Penedès. To make it a Rosé, small amounts of red wine are blended with the Macabeo, Parellada and Xarel-lo.
However, Segura Viudas makes a Rosado from with the indigenous Trepat grape with a small dose of Garnacha. This Brut Rosé is ideal with the salmon-based Eggs Benedict with its tart cherry and berry flavors, medium weight and fine bubbles.
Did you know that Champagne is not the only bubbly found in France? There is another area not too far from the Penedès that claims to have been making bubbly way before Dom Pierre Pérignon drank stars in Champagne.
This little known appellation in the Pyrenean foothills, just south of Carcassonne is called Limoux. The wine, called Blanquette di Limoux or “white of Limoux” is produced from Mauzac, Chardonnay and Chenin Blanc grapes.
We like the St. Hilaire Blanquette de Limoux. This wine was first produced by monks which is the reason for the saintly name. With the Chenin in the blend, the wine does not have pucker power of some sparkling wines.
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