newjerseynewsroom.com

BY ISAIAH KELSEY

URBAN.FOOD.PRINT

New York, NY -- Have you ever hosted a brunch and bought the wrong champagne that didn't go so well with your guests or food? Well, Master Sommelier, Laura Maniec has lended some tips and advice that will help end your party in a toast.

At most brunches, rather its in your own home or at a rooftop restaurant, menu items typically fit into three categories; eggs galore, sweet & stacked, and healthly & fit. The egg dishes typically includes eggs Benedict, steak & eggs, omelets, or simply scrambled eggs with bacon. The sweeter dishes include pancakes, waffles, and French toast (stuffed or not) doused in heavy maple syrup. Lastly, the healthy options are for those who are on the strict diet even on Sundays who enjoy guilty-free fruit plates and parfaits

Laura picked a dish out of each category to pair with champagne and gave her advice on pairing.

EGGS BENEDICT:

Traditionally, Blanc de Blanc Champagne is best with light egg dishes because of the lean, light, crisp flavor. With eggs Benedict, because of the richness of the Hollandaise sauce, its best to pair with a vintage Champagne from a specific year, preferably with a hint of oak that will balance with the richness of the sauce.

FRENCH TOAST:

Because of the sweet intensity of the syrup, I'd recommend an off-dry champagne or sparking wine. Moscati di Asti has a touch of sweetness but will contrast well with the syrup.

FRUIT PARFAIT:

Usually I'd recommend Moscato di Asti but because of the creamy yogurt and intense flavor of honey in a parfait, I'd recommend a Rose Champagne, it has more body but still dry.

Laura also gave some advice on shopping for the right wine as well as some of personal favorites.

Often times when hosting parties with several different dishes, how does one pick just one type of champagne?

I recommend grabbing a couple different bottles of Champagne to serve to your guests. It will allow them understand the difference in each glass they taste ranging from the Extra Brut, typically dry to Moscati di Asti with a touch of sweetness.

When hosting some of your own brunch parties, what are some of your sparkling favorites? 

I enjoy Champagne from the old region of France as well as from the southern region. I also enjoy some of the larger brands such as Dom Perignon.

If you're interested in learning more about wine, stop by Corkbuzz Wine Studio, located at 13 E. 13th St New York, NY. Corkbuzz Wine Studio offers wine classes, dinners, as well as private dinners. Check out their website corkbuzz.com today!

Isaiah Kelsey, Editor-in-Chief of Urban.Food.Print, highlights and celebrates culinary excellence through attending food & wine events, experiencing culture first-hand, and staying current on the latest food trends in the tri-state area.