Easter brunch is one of the most delightful meals of the year. It’s a celebratory feast that signals the arrival of spring, featuring a beautiful (and slightly chaotic) mix of salty ham, rich eggs, sweet pastries, and fresh green vegetables. But matching wines to such a diverse menu can be intimidating. You don’t want a heavy red overpowering delicate asparagus, nor do you want a waxy white getting lost next to a spicy glaze. If you are looking to elevate your holiday hosting game, we’ve done the hard work for you. Here is the ultimate guide to pairing six of our favorite wines wines with your traditional Easter brunch favorites.
The key to successful brunch pairing is balancing high acidity, sweetness, and savoriness. We have selected six distinct styles: two sparkling, two whites/rosés, and two robust reds— to ensure every dish on your table has its perfect match!
La Crescent is known for its high acidity and tropical/floral notes (think apricot and citrus).
The Pairing: Eggs Benedict with Lemon Hollandaise. The sharp bubbles cut right through the rich egg yolk and buttery sauce, while the wine’s fruitiness complements the citrus in the hollandaise.
Quick Alternative: Smoked salmon tartines with capers.
Usually offering notes of strawberry and cream with a crisp finish.
The Pairing: Stuffed French Toast with Mascarpone and Berries. The effervescence prevents the sugar from being cloying, and the red fruit notes in the wine mirror the fresh berries.
Savory Option: Crispy fried chicken and waffles.
This blend (Pinot Blanc, Pinot Grigio, Pinot Meunier, Pinot Noir) is typically textural, crisp, and food-friendly.
The Pairing: Spring Vegetable Quiche. Think asparagus, leeks, and goat cheese. The herbal notes of the veggies play beautifully with the “green” and mineral edges of the Pinot Gris and Blanc.
Dry, refreshing, and versatile.
The Pairing: Honey-Glazed Spiral Ham. This is the classic Easter pairing. The wine has enough acidity to handle the saltiness of the ham and enough fruit to match a sweet glaze without being “sweet on sweet.”
Bold, peppery, and dark-fruited. Shiraz can be heavy for brunch, so you need food with some “char” or spice.
The Pairing: Shakshuka with Spicy Sausage. The bold spices and tomato base can stand up to the weight of a Shiraz, and the wine’s pepperiness highlights the savory sausage.
Alternative: Steak and eggs with a heavy hit of black pepper.
The ultimate “garden red.” Expect notes of roasted pepper, raspberry, and savory herbs.
The Pairing: Herb-Crusted Roast Lamb Rack. Cab Franc and lamb are a match made in heaven. The pyrazines (herbal/bell pepper notes) in the wine latch onto rosemary, thyme, and mint.
Hosting an Easter brunch can seem overwhelming, especially when you are trying to accommodate both breakfast lovers and those craving a savory dinner-style feast. However, by selecting a diverse range of wines like these, you can ensure that every guest has an elevated culinary experience, regardless of which dish they choose. Remember, the best pairing rule of all is that the wine you enjoy most is always the “right” wine! Hopefully, these suggestions will help you find a new favorite combination that surprises and delights your palate this spring.
Cheers to a wonderful holiday!
