|Posted on February 17, 2018 at 6:55 PM||comments (1)|
Riesling is your new breakfast wine!
It's Saturday, you're jonesing to brunch in style. The go-to morning libations are generally mimosas or Bloody Marys. However, don't forget about that bottle of Riesling you have stashed. Often overlooked and underrated, Riesling is a star during the morning meal. Introducing your breakfast wine, Riesling.
What makes Riesling a great breakfast wine?
Riesling has comparable alcohol levels to that of sparkling wine or Champagne, as in not too much. Generally the alcohol by volume in Riesling is in the 10% range. A morning beverage should give just enough pep to your morning without you feeling like you really tied one on.
Riesling wine, particularly dry or off dry, is a light, airy, wine that is easy to drink. A nice light foot to stand your day upon. Riesling also pairs well with a wide array of dishes. There is enough acidity to help cut through those more dense and starchy foods, such as pancakes, and enough sweetness to help balance that spicy sausage you're eating.
If you can get your hands on a sparkling Riesling you're winning at brunch.
Don't scoff until you've tried it. Here's a recipe to help jump start you along the path to Riesling with breakfast.
Scrambled Eggs with fixins:
1/2 cup baby portabella mushrooms, sliced
3/4 cup broccoli florets, chopped into bite size pieces
2 tbsp onion, chopped
1 tbsp olive or avocado oil
Serves 1, double for 2 and so on. Adjust ingredient amounts to your discretion.
1) Add oil to an 8" pan over medium-low heat. Add mushrooms, broccoli and onion and sauté until onions are transparent. Broccoli should be bright green.
2) While veggies are cooking, beat eggs until fluffy. Add to veggies upon completion of step one.
3) Stir frequently until egg mixture is desired consistency. 5-7 minutes. Cook longer for more dry eggs, shorter for runnier/more wet eggs.
4) Serve with your favorite fruit on the side and a nice glass of Pomeroy Cellars Riesling.
Written by Destiny Brink