Brunch Wine Pairings for Spring

Photo: Joseph Gonzalez

Why do the first signs of Spring conjure up visions of brunch? For us, it's the perky green veggies that are finally poking out of the ground, and that special morning light that begs to be celebrated with a long, meandering feast with friends and loved ones, at a table set with savory breakfast favorites and maybe a few sweet treats. And wine!

If you've got brunch on the mind, too, here are a few Sip Better wines we love drinking with classic brunchy foods, plus, a no-fail recipe for the most impressive Dutch Baby pancake. Clink, Clink!


We're talkin' steak and eggs, chilaquiles, veggie-filled frittatas, and anything with mushrooms, meat, peppers, onions or tomatoes! For those super savory breakfast foods, serve a light-bodied red like Bodegas Itxas Harri Beltza from Spain or Elena Walch Schiava.


From waffles to cinnamon rolls to dutch baby pancakes (recipe below), you'll want something sparkling and slightly sweet. Try the pretty pink Patrick Bottex Bugey-Cerdon 'La Cueille' or something frothy and juicy like the French Domaine des Terres Dorées ‘FRV 100’.


Fried eggs, bacon, generously buttered toast, and crispy hashbrowns, anyone? For the coziest diner-style brunch, grab a medium-bodied white like the Italian Barone di Valforte Pecorino or even the sparkling Domaine J. Laurens 'Le Clos Des Demoiselles' Crémant de Limoux, to lift the richness from your palate. 

*Shop all 19 of our Brunch wine pairing suggestions here!


adapted from The Kitchn
Serves 2-4

- 1 cup all purpose flour
- 1 cup whole or 2% milk (you can use non-dairy too)
- 4 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 4 tablespoons unsalted butter
- Topping ideas: Maple syrup, powdered sugar, fresh fruit, jam, lemon curd, etc.

*Make it savory: Omit the sugar and vanilla and add chopped spinach and/or fresh herbs to the batter. Top with fried eggs, bits of bacon, or maybe just a squiggle of hot sauce.

- Preheat oven to 425 degrees.
- Place a 9- or 10-inch oven proof skillet (cast iron works well) in the oven while it preheats.
- Combine all ingredients (except butter and toppings) in a blender. Blend until silky smooth, about 1 minute.
- Once the oven is preheated, carefully remove the hot skillet. Toss the butter into the skillet and let it melt completely. You can return the skillet to the oven to expedite the process.
- When the butter is just melted, casually swirl it around the bottom of the skillet. Give your blended mixture another quick pulse in the blender, then dump the contents into the hot buttered skillet.
- Return the skillet to the oven and bake for 20 minutes. No peeking! If you open the oven, the pancake may not rise properly.
- At 20 minutes, check the pancake. If it is nicely browned in places and beautifully puffed, remove it. 
- Let the pancake cool for a few minutes. Serve very warm, topped with whatever toppings you like best.

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