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That has to be what you’re thinking. Well, while wine and eggs don’t exactly mix, they do pair well together. Heck, egg whites have been used for decades to clarify red wines, so why shouldn’t the end product pair with its ingredients? In America, we generally eat our eggs for breakfast. To have them for lunch or dinner means that: A) you are either out of more traditional lunch and dinner foods or B) you need something that is fast and easy to prepare. However, in many other countries, particularly in Western Europe, “omelette” is a common lunch or dinner food, and it is usually enjoyed with wine. It’s high time we follow their lead. We’re going to give you a few wines that pair quite well with pretty much any type of egg dish.
First, let’s do a quick rundown of some of the most common ways to serve eggs:
- Omelette (plain or with various herbs, fillings or cheeses)
Eggs are the perfect food, everyone knows that. Problem is, because of the makeup of eggs, and the way their structure changes during the cooking process, they can make many wines taste, well, nasty. There really is no hard and fast rule for which wines go well with eggs, though the accepted practice is to serve only whites with them. Again, everything depends on your palate, but keep in mind our rule from the Chicken article last week: pair the based on what you’re doing to the food, not just the food itself. Adding herbs? Go with wines you might normally drink with those herbs (even if they were on chicken or beef or fish). Throwing in some cheese? Try out some wines that match the cheese well. You don’t have to always focus on the elemental part of what you’re serving. Although, if you’re just eating scrambled eggs, you don’t have a choice.
Anyway, we would suggest aiming for dry or bubbly when it comes to pairing wines with eggs, but again, it’s your palate. We’ve had some bad experiences with exceedingly sweet wines that made the eggs taste like complete crud. Just saying.
Chateau Chasseloir Muscadet – $8.69 at WineLibrary.com[block]3[/block]
These are French white wines made in the Loire Valley of France from the melon grape. Don’t let the name fool you, it’s not big and only occasionally brings up melon flavors. Mostly the wine is tangy, floral and downright delicious. Citrus and some honeycomb often come through in the finish, leaving the sweet taste that can match so well with eggs.
A great Spanish sparkling wine from the Cava region. It has that satisfying dry mouth flavor that lingers and is supported by lemon peel, soil and a nice shot of yeast. Cuts through the custard of eggs to make a nice, round finish. Champagnes and sparkling wines are traditionally served at Brunch, which makes them a natural pairing for eggs and seafood (hint hint).
Badger Mountain Riesling – $9.98 at WineLibrary.com[block]7[/block]
Now we’re getting into something serious. This wine smells like flowers and gasoline. Can you believe that? So not only are we attempting the difficult task of showing you all that wine pairs with eggs, but now we’re telling you to try eggs with a wine that smells like gas. Just try it. Very old school flavors of pears and minerals, citrus flowers and a nice wad of topsoil. A delicious wine and perfect with a vegetable quiche.
Despite what you may think, there are some red wines that go quite well with eggs. In fact, there are quite a few egg dishes out there that call for cooking the eggs in red wine. One of them is called “Oeufes en Meurette,” and is very good. Here is a red to go with that Spanish Omelette, or whatever:
Cavit Pinot Noir – $7.99 at WineLibrary.com