While some people claim to hate brunch, I’m here to declare my undying love for it. It’s the best meal of all time—a perfectly indulgent excuse to debate sausage links versus patties (and then choose both, obviously). Brunch is the magical combination of breakfast carbs, strong coffee, good friends, and a temporary escape from the Sunday Scaries.
The concept of brunch first appeared in 1895 when Guy Beringer wrote an article for Hunter’s Weekly entitled Brunch: A Plea. Beringer pitched the idea of a late-morning Sunday meal designed for relaxation and connection—a solution for “Saturday-night carousers” who preferred to skip early Sunday mornings.
Brunch took off among the Victorian British upper class, often following a morning hunt, before making its way to urban America. By the 1920s, cities like New York, New Orleans, and Chicago had developed their own brunch cultures. By the 1930s, brunch had gone mainstream, solidifying Sundays as a two-meal day. After World War II, the decline in church attendance gave brunch an extra boost, and by the 1950s, it became a cherished at-home ritual. Later, as women joined the workforce in greater numbers, brunch became a well-earned escape from the pressures of balancing careers and homemaking. By the 1980s, it had become an institution, dominating diners, restaurants, and hotels, with all-you-can-eat buffets reigning supreme.
Perhaps brunch’s most iconic contribution to dining culture is its wholehearted embrace of daytime drinking. From eggs Benedict to fluffy pancakes, classic brunch dishes pair beautifully with a great glass of wine or something sparkling. What you pour sets the tone—so here’s a guide to elevate your brunch drinking game, beyond the trusty mimosa (not that anyone’s turning those down).
Bubbles for Brunch
Sparkling wines are quintessential for brunch. Consider Grower Champagnes, crafted by the same hands that grew the grapes. Egly-Ouriet and Eric Rodez are standout options, offering exceptional depth and complexity—you will be happy you skipped the orange juice.
For budget-friendly alternatives, turn to Cava or Franciacorta, which deliver Méthode Champenoise quality without the hefty price tag. Cavas like Alta Alella and Caves Miquel Pons are undergoing an exciting process of change at present. These wines have a vanguard style with a clear regional identity. For Franciacorta, Italy’s other sparkling wine (other than Prosecco, that is) seek expressions from Barone Pizzini and Ca’ del Bosco that give moderate alcohol, soft, silky acidity, and ripe fruit.
Also, sparkling wines from the Txakoli zone of the Basque Country are vibrant, low in alcohol, and are terrific all-day sippers with brunch. Look to Izar-Leku Mahastiak, a joint venture between Artadi and cider producer Zapian.
White Burgundy for Breakfast
Chardonnays from Burgundy, especially Premier Cru or Grand Cru expressions, offer elegant pairings for refined brunch dishes. With its balance of freshness, texture, and complexity, options like Domaine Roulot Auxey-Duresses Blanc or Domaine Jobard can elevate the finest kitchen creations and are excellent alternatives to traditional brunch cocktails.
Rosé: The Universal Pairing
Rosé is as versatile as brunch itself. Whether it’s pancakes or eggs Benedict, Rosé’s blend of body and brightness complements sweet and savory dishes. Domaine Tempier Bandol Rosé is a timeless choice. At the same time, full-bodied Rosés like La Marchigiana Rosé (100% Criolla) by Catena Zapata add depth to heartier dishes, such as a burger and fries.
Barbera for Savory Brunch
With its bright cherry flavors, fresh acidity, and soft tannins, Barbera is perfect for savory dishes like breakfast sausage or Denver omelets. Bartolo Mascarello’s Barbera d’Alba is an exceptional choice, bringing sophistication to any lively brunch gathering.
Assyrtiko: A Seafood Star
For seafood-forward brunches, Assyrtiko from Santorini is unbeatable. Producers like Domaine Sigalas and Gaia craft wines with vibrant acidity and a saline mineral character that enhance dishes from smoked salmon to shrimp and grits. These wines also have the structure to hold their own with heartier proteins.
Sauvignon Blanc to Sip at Brunch
Sauvignon Blanc is a highly reliable brunch wingman, with its crisp acidity and zippy freshness that pairs beautifully with all things green and herby. And yes, that includes the icon dish for Millennials: avocado toast. Domaine Laporte Cuvée Vivienne Sancerre is a crowd-pleaser with its vibrant citrus notes and elegant minerality—you’ll probably need two bottles because one just isn’t enough when there’s avocado involved.
Riesling: A Brunch All-Star
German Riesling offers elegance and versatility. Producers like Dönnhoff and Peter Lauer create dry Rieslings with zesty acidity that pair beautifully with bacon or balance the sweetness of syrup-drenched French toast.
Pinot Noir: A Brunch Classic
Pinot Noir is a superb option for a red wine that offers elegance and versatility. Its light body, earthy undertones, and red fruit flavors make it an excellent match for quiche, smoked salmon, or chicken and waffles. Seek out bottles from Thomas T. Thomas in Anderson Valley or Purple Hands from Willamette Valley.
Non-Alcoholic Options
For those avoiding alcohol, Eins Zwei Zero Sparkling Riesling is a delightful choice. With flavors of peach, apricot, and fresh apple, its residual sugar is perfectly offset by lively acidity, making it an excellent match for pancakes or crepes.
. . .
Photo courtesy of Willow M. on Pexels