Rose Brunch

The Sunday morning brunch ritual that so many partake in need not be restricted to the classic “Champagne” brunch.  Two things factor into this greatly.  Primarily the “Champagne” served by the majority of restaurants that offer Sunday brunch is anything but.  Now a well done California sparkling wine can give just about any true French Champagne a solid run for the money.  That is the reason houses such as Moet have counterparts in Napa, it’s not about the origin.  The issue is that the quality tends to be so low that in many cases it is just not as enjoyable as the situation calls for.  The second problem is that there are a huge number of brunch foods that fare better paired with different wines.

So what else is a good option?  Even the most ardent red wine drinkers may be put off by the idea of a robust, tannic Cabernet at 10am on Sunday morning.  A suggestion for the brave---a traditional Rosé.

The collective groans are audible already.  Now while the reputation of Rosé suffered terribly in the United States as a result of countless jug wines and misguided attempts to make use of overabundant harvests of certain notorious red varietals, it has been a staple on French, Italian and Spanish tables for centuries.  A traditional Rosé blends well with a great variety of foods.  In the southern regions of France it actually outsells white wine in many places.

The reputation of true Rosés has experienced such an improvement that they are now the number one growth category in wine sales in the United States.  So why not join in on the emerging trend?  Brunch is the perfect time to dip your to into the proverbial waters.  Virtually all traditional egg dishes work beautifully with Rosé.  The lean cuts of red meat and the seafood that are usually present at most brunches also work better with Rosé than with Champagne.  It also works well with “the other white meat” because it retains just enough of the red quality to complement the flavor that makes bacon and pork loin that much more succulent.  If oysters are on the menu you can not go wrong with Champagne, but you can also try a Rosé Champagne.

As a reminder,  a true Rosé will have the flavors of fruit but will lean between semi-dry to bone dry.  Definitely not sweet and definitely a wine to add to your “must try” list.
 

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