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Pairing that Mother's Day brunch

Is there any meal better than brunch? Relaxing and unpretentious, itunites a lot of different food elements most of which even a culinaryklutz like me can piece together.

Is there any meal better than brunch? Relaxing and unpretentious, it unites a lot of different food elements most of which even a culinary klutz like me can piece together.


Since Mother’s Day is this weekend, I bet many of you (especially the guys) will be cracking a few eggs in honour of that special woman in your life.


When it comes to liquids, brunch is like the mid-day equivalent of a big holiday meal: You’ve got all kinds of different flavours trying to make nice on one plate.


Off-dry whites wines, light, fruitier reds wines, dry rosés and, of course, sparkling wines are all great fall back bottles.


My mom loves a champagne flute of Mimosa. If mixology isn’t your thing, the 50/50 blend of orange juice and dry bubbly (pick an inexpensive Spanish Cava) is impossible to flub.


Does a Mimosa sound too retro? Try a Kir Royale. Originating in the French Burgundian town of Dijon, it’s made by adding a teaspoon of crème de cassis - the region’s famous blackcurrant liqueur - to a glass of bubbles.


While a variety of cassis brands are carried across the country Védrenne’s Supercassis ($20.25) is a benchmark for the style.


Prices reflect the range across the country. Some products may not be available in all provinces.

Peter Rockwell is the everyman’s wine writer, working in the liquor industry for more than 25 years and travelling the globe looking for something to fill his glass and put into words.

 
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