{"api":{"host":"https:\/\/pinot.decanter.com","authorization":"Bearer MmVlNTc5YmExNGFkNjYzN2Y1MGIwMTIwMmY3NzFkNmNhMjc2NTQ3ZGE5Nzc0YTM0ZWMzNjZhNjc3MGNkNWE0NA","version":"2.0"},"piano":{"sandbox":"false","aid":"6qv8OniKQO","rid":"RJXC8OC","offerId":"OFPHMJWYB8UK","offerTemplateId":"OFPHMJWYB8UK","wcTemplateId":"OTOW5EUWVZ4B"}}

What wine goes with eggs? – ask Decanter

Wine and eggs

Anne-Marie Williams, Devizes, saks:  What wine goes with eggs? I’m holding a birthday brunch for my husband and I want something to go with eggs benedict. I’d serve Champagne, but he doesn’t much like it…

Louisa Rose replies: I can’t think of a better wine to have with eggs (benedict or any other way) than a Viognier.

Viognier’s softness but generosity of flavour and texture makes it suitable for many foods, particularly in the lazy brunch style where you might also have pastries or fruit.

Viognier will enhance the creaminess of the hollandaise sauce and egg, and match with the smokiness of the ham.

You could try your dish with smoked salmon instead of ham – another great Viognier match. To finish the dish, perhaps a delicate shaving of truffle or side serving of mushrooms, which will be enhanced by the slightly earthy texture of the wine.

Latest Wine News