Ritz-Carlton, St. Louis' Sunday brunch, $56 per person
One can't deny that spring and brunch go hand in hand. From Easter and Mother's Day to bridal showers and birthdays, Sunday brunch is synonymous with celebration and loved ones.
Many restaurants have an à la carte menu for this breakfast-meets-lunch meal, but it's the bountiful buffets that most often lure us in. Serving up just about any sweet and/or savory item we can conjure up, the spreads and stations of food have us returning for plate after plate.
With so much to choose from, and frankly, the lack of "need" to make a choice, how are we to decide what wine will suit us best for the plethora of flavors and textures we are bound to savor?
Although there is no one perfect wine to pair with the endless items to fill your plate, choosing a glass to relish with brunch buffets comes down to finding the best match for your personal preference for the occasion as well as the types of dishes you find yourself gravitating toward.
THE WINE PAIRINGS
Lamarca Prosecco, Italy, $14 by the glass
Sparkling wine can not only be the perfect go-to beginning for a meal or occasion, but the pairing capabilities of these wines are sometimes endless. Prosecco, Italy's answer to Champagne, offers a fresh and fruity fizz to complement many brunch tastes. A palate refresher for seafood and cheese, bubbles also give a delicate lift to egg dishes and pastries. Although it may not pair with everything from the carving station, this sparkler will certainly act as an ideal intermission before filling your next plate.
Dr. Hermann Riesling, Germany, $13 by the glass
Just as we often enjoy sweeter juices with breakfast, a wine with a touch if sugar can be a delightful drink for brunching. A seamless pairing for fruit and pasta salads, Riesling can also play a nice contrast to the not-so-common spreads of sushi and dim sum. This honeyed white also works well with off-the-griddle items such as pancakes, waffles and French toast, especially when they are topped with fruits, syrups and sauces. In perhaps a surprising twist, Riesling makes for a superb sipper with the breakfast meats of bacon, ham and sausage.
Guenoc Chardonnay, Calif., $12 by the glass
When selecting Chardonnay for a varied lot of flavors such as brunch, I must recommend sticking to crisper versions, preferably ones with little to no oak aging. Acidity plays a key role in keeping the meal lively, so opt for whites with a little zing to them. The subtle yet inherent earthiness of Chardonnay is a wonderful match for heartier choices of grilled vegetables, eggs benedict and pastas. Fuller in body for those who don't wish to opt for a red, Chardonnay also wins out for the best white for the array of grilled, roasted, smoked and cured meats that await at the end of the brunch line.
Ritz-Carlton, St. Louis, 100 Carondelet Drive, Clayton, 314.863.6300, ritzcarlton.com/en/Properties/StLouis/Default
STLwinegirl Angela Ortmann gained a passion for all things epicurean by working in the luxury restaurants and hotels of St. Louis and San Francisco. Through her event and consultation business, she is dedicated to enhancing your food and wine experience.