Weekends should be spent (if you’re lucky enough to have off from work) drinking bubbles and enjoying brunch! Bouvet-Ladubay: Excellence Brut Rosé is one of my favorite brunch wines because it pairs beautifully with so many sweet and savory foods. From poached eggs to Belgian waffles, candied bacon, and croque madame… the pairing possibilities are simply endless!
Bouvet-Ladubay: Excellence Brut Rosé is from the Loire Valley of France and is produced using the traditional Champagne method. This bright salmon pink wine is made from 100% Cabernet Franc and has a wonderful nose of fresh strawberry, raspberry, and floral aromas. On the palate, the persistent bubbles are playful and add a nice balance to the quince, raspberry, and herbal flavors in the wine. Bouvet-Ladubay also has a Signature Brut which is wonderful for the Chenin Blanc and Chardonnay sparkling wine fans.
In my opinion: I vote you bring them both to brunch, because you really can’t stop at just one bottle. With every sip of Bouvet, you will fall in love!
For those planning a bubbly brunch in the near future, I recommend two incredible dishes with both the Signature Brut and the Excellence Brut Rosé. With my Bouvet-Ladubay rosé I paired Cinnamon Waffles with Bacon Bourbon Infused Maple Syrup, and a Tomato & Fried Egg Skillet “Dipper” with grilled crostini. Both dishes were insanely delicious and paired beautifully with the herbal, floral, and fruit notes in the wine. The bubbles are one of my favorite pairings with bacon, but also really took well to the savory skillet!
4 strips Applewood Smoked Bacon
1.5-2c Organic Maple Syrup
2oz Bulleit Bourbon
- Slice bacon into small chunks. Cook in frying pan until brown and crispy. Take bacon chunks and bacon fat, and pour into maple syrup. Heat on low to infuse while waffles cook. Add in bourbon. *Also can be done in the microwave once bacon is cooked. Do not add alcohol before you microwave.
Waffle Mix- (make night before and let rest if you have time)
3 1/2tsp B.Powder
2 Eggs (separated)
1c Butter (melted)
Method: In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. Bake in a preheated waffle iron until golden brown. Serve with Bacon Bourbon Syrup and Whipped Cream. Yield: 10 waffles.
1 Can Crushed Tomatoes
1 Jar Artichokes
6 Pearl Onions (peeled)
3 Cloves of Garlic
1/4 tsp Oregano (dried)
TT Crushed Red Pepper
TT Salt & Pepper
1 Baguette (sliced)
Method: In a cast iron skillet, combine crushed tomatoes, artichokes, pearl onions, garlic, and seasoning. Bake at 350 degrees for 15 minutes. Once bubbling slightly, remove from oven and crack eggs on top. Let eggs cook just until whites are done. Place HOT skillet on placemat or serving plate and serve with toasted bread. ** In a separate pan (can do before skillet bake) on a grill pan arrange slices of baguette on oiled pan. Brown on each side. Remove and arrange on covered plate and serve with skillet.
Always remember, eat what you like and drink what you love. Please pair responsibly!