What to drink with an omelette (or frittata)
Posted by Fiona Beckett (Google+)
on March 3 2013 at 09:59
There aren’t many wine pairings that form the subject of a book title but Elizabeth David’s Omelette and a Glass of Wine immortalised the combination. Unlike other egg dishes wine actually does go pretty well with omelettes but should it be red or white?
- David herself expressed a preference for an Alsace ‘Traminer’ or a glass of Sancerre or Pouilly-Fumé. I’m not sure I’d fancy the former (a bit too lush and aromatic) but the latter would certainly go with a light omelette fines herbes, an asparagus omelette or one with seafood or goats cheese - as would other crisp dry whites like Chablis and Italian dry whites like Soave and Gavi di Gavi.
- With other kinds of cheese omelettes I’d go for an Alsace Pinot Blanc or a lighter style of Chardonnay like a Mâcon-Villages.
- Sparkling wines like Cava - and, of course, Champagne - are always a popular choice with eggs. Blanc de blancs or other all-Chardonnay fizz seems to work best.
- Reds come into play if you have a more robust filling such as mushrooms or bacon - or even chorizo. A young Rhône red or Rioja - nothing too fancy - would do the trick.
- Belgian-style witbier or a bière blanche is a great match with lighter omelettes too.
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