Q & A
What wine to drink with a Scottish (or English) breakfast
A question from one of the members of our Facebook group which you may want to join if you enjoy chatting about what you've been eating and drinking.
Q I’ve just taken delivery of some Stornaway black pudding, Lorne (square) and smoked bacon from Scotland so am going to have a brunch dinner with sauté potatoes, mushrooms etc. Any wine thoughts on that?
A Sounds like a full-Scottish to me and given the amount of meat it’s not that hard to match with wine, more what you feel like drinking at that time of day. If it were genuinely brunch then you might want a lighter wine than you would later in the day.
It’s a question of personal preference but I’d probably go for a decent Bordeaux or a rioja reserva with this simply because I don’t fancy the dollop of sweet fruit that, say, a Chilean or Australian cabernet would represent with a fry-up. (But then I’m not a big lover of ketchup which would kick both of those into touch.) That said I’d be more than happy with an Argentinian malbec which goes particularly well with black pudding.
Image by Natalia Lisovskaya at shutterstock.com (of an English breakfast rather than a Scottish one and minus the Lorne sausage. Apologies, Scots!)
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