Eggs, bacon, muffins, ham, Hollandaise sauce? Whatever you end up enjoying for Easter brunch, what you pair wine-wise can be tricky.
But it's not hopeless. Since it's still early in the day, your best bet is to go light and white or ros? A fruity chardonnay, not overly oaked, is a good bet with eggs and egg-based dishes, even eggs Benedict, while for other dishes sauvignon blanc or pinot gris and grigio are better bets. Here are some suggested currently released wines and what they might pair well with this Easter or for any springtime Sunday brunch.
<CF114>Arbe Garbe 2009 White Wine, Russian River Valley: </CF>A sumptuous blend of 87 percent pinot grigio, 8 percent tocai friulano and 7 percent ribolla gialla, the pinot grigio coming from Saralee's Vineyard in Russian River, the Friulian-inspired Arbe Garbe (Italian for "bad weeds") is made by husband-and-wife team Enrico Bertoz (one of the winemakers at Napa Valley-based Flora Springs) and Letizia Pauletto. Rich with plenty of acidity, pair it with spicy sausage or ham. $26, www.arbegarbewines.com.
<CF114>Belle Glos Oeil de Perdrix 2010 Pinot Noir Blanc, Sonoma County:</CF> A ros?made from Sonoma Coast-grown pinot noir that's low in alcohol (12.6 percent) and yet rich in strawberry and cranberry flavors with enough acidity to match well with food. Pair this baby with oysters or lightly poached fish covered in herbs or even a serving of honey-baked ham. $20.
<CF114>Bink 2010 Sauvignon Blanc Randle Hill Vineyard, Yorkville Highlands:</CF> On the creamier side of sauvignon blanc, full and fresh, Bink's 2010 is a good wine to pair with a spicy Huevos Ranchero, quiche or frittata with peppers. $22, www.binkwines.com.
<CF114>County Line 2011 Ros? Anderson Valley:</CF> An ideal way to greet the day, County Line's minerally ros?is made from pinot noir grapes, and another good choice with eggs and seafood dishes, most especially oysters. On the meat side, think bacon. $20, www.countylinevineyards.com.
<CF114>Decoy 2011 Sauvignon Blanc, Napa Valley:</CF> A New Zealand-esque sauvignon blanc with sweet notes of grassy pineapple and fresh lime, Decoy is textured with a long-lasting finish and would stand up to tart cheeses, namely goat cheese, whether on its own or in an omelet or salad, as well as to ham, oysters and anything zesty, doused lightly with lemon or lime. $18, www.decoywines.com.
<CF114>Forenzo 2010 Pinot Grigio Redwood Valley, Mendocino County: </CF>Forenzo's pinot grigio is beautifully minerally and just faintly sweet, entirely refreshing, tasting of apricot, lemon and grapefruit rind. Aged in stainless steel, this wine saw no oak and would be right for Eggs Benedict or a heaping serving of ham and eggs. $18, forenzovineyards.com.
<CF114>Imagery Estate 2010 White Burgundy White Blend, North Coast:</CF> An unusual mix of chardonnay and pinot blanc with a smidgen of pinot meunier (a red grape typically used in Champagne), Imagery's White Burgundy is bright and crisp though creamy too, with layers of lusciousness that would linger happily alongside a buttery seafood dish. $29, www.imagerywinery.com.
<CF114>Marimar Estate 2010 Acero Don Miguel Vineyard Chardonnay, Russian River Valley:</CF> Marimar makes three different chardonnays from its organic estate vineyards and this one is entirely unoaked ("acero" means steel in Spanish), very floral and full-bodied, ready to be served with egg-based dishes or of course, proprietor Marimar Torres's signature paella. $29, www.marimarestate.com.
<CF114>Navarro 2010 Chardonnay, Anderson Valley: </CF>Aged in 600 to 900-gallon oak casks, this is a clear, bright and refreshing chardonnay with enough body to pair with salmon or sole, especially smoked salmon in an omelet enveloped by herbs and cheese. Or really go decadent and pair this wine with a lobster omelet. $22, www.navarrowine.com.
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