The best wine pairings for eggs benedict

The ideal wine pairing for eggs benedict - that unctuous dish of poached eggs and ham topped with buttery hollandaise sauce - is likely to be dictacted as much by when you eat it as the dish itself.

Although it’s so good you could eat it at any time of day - at least I could - it’s primarily a breakfast or brunch dish which suggests, if any alcohol at all, champagne, sparkling wine or a sparkling wine cocktail like Bucks Fizz.

Does it matter which one? I’d go for a lighter style myself - a blanc de blancs or all-chardonnay sparkling wine rather than a richer, toastier blanc de noirs or vintage champagne. French ‘cremants’ like Cremant d’Alsace or Cremant de Bourgogne are low cost alternatives to champagne or you could go for a cava or prosecco though to my taste the latter are generally a touch too sweet for eggs. There’s great fizz too from England, California, New Zealand and South Africa - even Brazil these days.

Classic orange juice-based brunch cocktails like Bucks Fizz and Mimosas work well too though not, I think, a Bloody Mary which is better suited to a more robust egg dish with bacon or chorizo.

If you’re eating your ‘benedict’ at lunchtime or for supper and don’t want to drink fizz I’d go for a smooth dry white wine such as an unoaked or lightly oaked chardonnay or an Alsace pinot blanc.

These choices will work with egg benedict variations with smoked salmon* or spinach too. Scrambled eggs are also very good with sparkling wines like champagne.

* See also this very successful beer match with Eggs Royale

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Pairing food and Chablis

Chablis, with its crisp acidity and flinty minerality, is a dream wine for food. From fresh Petit Chablis to complex Grand Cru, each style offers unique food pairing opportunities. Whether you’re a fan of oysters, creamy sauces, or even roast chicken, there’s a Chablis pairing waiting to be discovered.

In this guide, I’ll dive into the nuances of Chablis food pairing, exploring how factors like the age of the wine, the vintage, and oak influence come into play. I’ll cover everything from everyday Chablis to more indulgent bottles, providing you with the best pairings for each. I’ll break down specific pairings for various types of Chablis, including those that complement the wine’s vibrant citrus notes, its richer, more honeyed flavours, and everything in between. Whether you’re looking to impress guests or simply enjoy a better glass at home, this guide has you covered.

The Best Food to Match with Chablis

Despite the emphasis that winemakers place on the different crus or terroirs of Chablis, three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage, and the degree of oak influence, if any.

There are exceptions to this - Chablis styles that are particularly fruity or ones that have more vegetal notes - but in general, I think you’ll find most wines fall into one of the following five groups.

Inexpensive Young Petit Chablis and Chablis, and Very Young Premier Cru Chablis

• Gougères and other crisp, cheesy nibbles
• All kinds of raw shellfish, especially oysters
• Simply cooked shellfish dishes such as spaghetti alla vongole or moules marinières
• Fish and chips, goujons or other deep-fried fish
• Snails - or prawns - with garlic butter
• Charcuterie, especially jellied terrines like jambon persillé
• Seafood (e.g. crab or prawn) salads
• Vegetable terrines
• Andouillette (local Chablis sausage made with tripe and served with chips!)
• Lapin à la moutarde or other dishes with strong mustard-based sauces

2-3 Year Old Unoaked Premier Cru Chablis

(i.e. still lively and fresh-tasting but more intense)

• Smooth vegetable-based soups
• Simply grilled fish with butter and parsley
• Poached fish with creamy sauces
• Cold poached salmon with mayonnaise
• Oeufs en meurette Chablis-style (i.e. with a white wine rather than a red wine sauce)
• Simple fish stews such as pochouse (a creamy stew based on river fish with vegetables such as carrots, leeks, and potatoes) or waterzooi
• Fish pie
• Grilled Mediterranean fish such as rouget or sea bass with olive oil or tapenade
• Seafood or spring vegetable risotto
• Sushi and sashimi
• Goats cheeses
• Chaource (light, moussey Burgundian cow’s cheese)

Chablis or Premier Cru Chablis Made in a Richer Style

(e.g. vieilles vignes Chablis, Chablis with more pronounced oak character, more mature Chablis or wines from a warmer vintage such as 2018)

• Rich seafood such as seared scallops or baked crab
• Fine fish such as Dover sole, turbot, and halibut
• Salmon with a beurre blanc or other butter-based sauce or salmon in pastry
• Jambon à la Chablisienne (ham in a Chablis-based sauce with tomato and cream)
• Simply grilled veal or pork chops, especially with mushrooms
• Roast chicken, guinea fowl or pheasant (provided the latter is not too gamey in flavour)
• Washed-rind cheeses such as Epoisses and Soumaintrain

Grand Cru Chablis and the Best Premier Cru Chablis

Similar dishes to the above but using more luxurious or intensely flavoured ingredients:

• Grilled or steamed lobster
• Poulet de Bresse, especially with truffles
• Roast veal fillet, veal kidneys, sweetbreads, very rare fillet steak
• An underrated match for foie gras (the acidity can make a more refreshing match and a more congenial start to a meal than a sweet wine)
• Washed-rind cheeses, provided they’re not too mature (so not quite running over the cheeseboard . . . )

Very Old Chablis

(i.e. Chablis that has acquired a deep golden colour and rich, honeyed notes)

There’s an argument for serving such a rarity on its own but it can also be matched with very simply prepared dishes with pronounced umami flavours, such as roast chicken with a crispy skin, ceps, and Vieux Comté or old Gouda cheese.

Of course, there will inevitably be some cross-over between the categories I’ve identified. For example, almost all Chablis will go with chicken in a white wine sauce but with an inexpensive wine, you might add a touch of curry to the sauce whereas with a grand cru Chablis wine you might be more inclined to serve a poulet de Bresse and morels. So it’s also a question of whether the style of the dish matches the price and the age of the wine.

* NB: none of these styles should be over-chilled. Serve them a degree or so warmer than you would normally serve a crisp, dry white wine.

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10 great beer and food matches for summer

We all know a beer goes down well with a ploughmans and that it’s a great drink to wash down a barbecue but here are 10 more unusual pairings which should liven up your summer drinking.

Crab and witbier
My own favourite, I confess. Doesn’t matter if the crab is simply dressed or gussied up Thai-style, it works brilliantly though I prefer the Belgian style to the more banana-y Bavarian one with seafood.

Ham and parsley paté with English bitter
Cold ham and English bitter is a classic but this gives the pairing a bit of a twist (and is a great way to use up some leftover ham into the bargain). You simply cut up about 140g of cooked ham (smoked is nice) and whizz it in a food processor until finely chopped. Add an equal amount of unsalted butter and a couple of tablespoons of water, whizz until smooth then season with 1 - 2 tsp of English or Dijon mustard and fold through some finely chopped parsley and chives.

Kebabs and lager
What else do you drink with a kebab? Make your own straight off the barbecue, stuffed into warm pitta bread with lettuce, onion, houmus and a good squeeze of lemon juice and accompany with a good pils or Kolsch.

Prawn, fennel and leek risotto with wheat beer
A summery seafod and herb (dill) risotto which we found went really well with Colomba, a light, aromatic Corsican wheat beer. Would also pair well with a witbier or bière blanche

Joloffe rice and IPA
Joloffe rice is a spicy West-African rice dish that’s a bit like a paella and makes great outdoor eating. I’ve successfully drunk a light English bitter with it but would usually go for an IPA or an amber ale.

Beer-can chicken and amber lager
Yes, you may cook the chicken on a bog standard can of lager but the finished dish deserves something better! With its spicy dry rub and accompanying BBQ sauce or salsa you’ll find it goes really well with a Viennese-style lager or amber ale.

Chicken Caesar salad with a blonde or golden ale
The creamy, tangy sauce makes this much-loved salad a great match with a golden ale or lager such as Duvel or Schiehallion.

Cheesecake and cherry (or raspberry) beer
A fantastic match so long as you top the cheesecake with similar berries to the ones in the beer. (The great thing about matching beer and food is that you can mirror the flavours in the dish. That doesn’t work with wine where the food tends to strip similar flavours out of the wine)

Bakewell tart and raspberry beer
Similar thinking. You pick the fruit flavour - in this case raspberries - out with the beer. If you live in the states there’s a wonderful one called Raspberry Tart from the New Glarus Brewing Co in Wisconsin but Lindemans Framboise will do nicely

Blueberry and peach beer jellies
A bit of a cheat as the beer is actually in the dish rather than paired with it but fruit beers make absolutely knock-out jellies that are perfect for summer desserts (find the recipe here.) Try two or three different kinds such as blueberry and peach beer, raspberry and cherry beer and mango and passionfruit beer - a real showstopper.

Some top food pairings for pear cider and perry

Pear cider - also known as perry - has a different taste from apple cider. It’s generally lighter, drier and more fragrant, a better match for delicate ingredients like fish.

You can treat drier styles like a dry white wine, sweeter ones almost like a dessert wine. And sparkling perries like champagne. But cheaper. Good news all round!

Here are some suggestions:

* The drier styles work particularly well with simply cooked fish or fish with a creamy sauce. Avoid strong flavours like tomato and garlic.

* Fried fish like goujons or even fish and chips

* Fishcakes and fish pie

* Fresh crab

* Seared scallops though you might want to go for a medium-dry style

* Mussels in a cream sauce marinière-style but cooked with a medium-dry perry

* Prawn or seafood cocktail or salads (medium dry styles)

* Delicate or gently spiced chicken dishes: roast chicken with tarragon. Creamy chicken pies like this chicken and leek pie. Chicken salads. Chicken terrines (but watch the chutney!)

* Pork dishes with apple or pears like this dish of pork chops with apple, fennel and onion I wrote about earlier this year. And pork sausages of course. But not with onion gravy (too strong)

* English-style cold cuts like ham sliced off the bone, cold roast pork, pork pies, Scotch eggs

* quiches

* Boxing Day leftovers

* Mild cheeses - young goats cheese, Delicate regional cheeses like Caerphilly and Cheshire. Medium sweet styles work well with mellow blue cheeses like Stilton

* Vegetable soups with a touch of sweetness like carrot, pea or leek soups, especially with a little cream

* Fresh-tasting salads with peas, broad beans or fennel

* Sweeter styles, which often have a touch of honey go well with salads with fruit and milder blue cheeses and with simple puddings like a simple apple or pear tart or pannacotta and raspberries as I suggest in the Guardian today.

* Sparkling perry will go with typical party nibbles (especially cheesy and fishy ones) and with midly spiced Indian snacks.

So mild is the word with perry. Treat it gently and stay clear of fierce flavours.

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