asked our experts to recommend great wines to pair with eggs.  Whether you're enjoying a breakfast scramble or a lunchtime cobb salad, try pairing one of these wines with your egg dishes:

For almost the same price you'll pay for those fresh eggs from Farmer Bob at the Saturday market you can pick up a bottle of Segura Viudas Cava Brut. And I find nothing more appealing than a sparkling wine you can drink for breakfast, lunch and dinner. Cava, Spanish for sparkling wine, drinks very similar to a champange and it should because they are made in a nearly identical method. The only difference being the grapes. Instead of using the rich full-bodied Chardonnay or Pinot Noir of the Champagne region, the Spaniards use Macabeo, Xarello, Parellada resulting in a lighter, crisper, fruitdriven wine with a more floral aroma. Now to the good part. What better way to wake up than with sparkling wine and a fluffy, cage free pile of scrambled, poached or fried eggs. And, as to not put all ones eggs in one basket, the Segura Viudas can be used in a multitude of fashions. I wouldn't recommend making Mimosas with Grand Cru Champagne but a 3 second pour of Segura Viudas in some freshly squeezed OJ brings Florida's best to another level. Cooking eggs? Why not pour a little Segura Viudas in for flavor. Bubbly, bright, and affordable, the Segura Viudas is a no-brainer; even before your morning coffee. - Michael Whitehead, IntoWine Featured Writer

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Ah, the egg, the workhorse of breakfast, lunch and dinner. It’s a common myth to believe that eggs are only for breakfast as they show up in a variety of preparations for every meal. Eggs in and of themselves are rich; think eggs Benedict or even a simple scramble with cheese and mushrooms. The Fantinel Prosecco ($15) is light enough, with a hint of residual sugar to stand up to think sauces, and strong enough to meet eggs head on in a Cobb salad where there tends to be more tart and sour elements. This prosecco is light on the bubble, ideal with foods with enough acidity to hold its own. Like most European wines, at 11.5 percent alcohol, you’re not going to feel the effects should you decide to have a glass with an early breakfast. So, enjoy the food, the wine and live life well!  - Michael Cervin, Wine Judge, Restaurant Critic, and IntoWine Featured Writer


Like most San Franciscans, I’m wild about Sunday Brunch. Whether it’s a potluck group effort at home or a curbside table at the local hip restaurant, if it involves an abundance of warm breakfast goodies, bacon, and elixirs to cure the weekend hangover, I’m in. But for wine connoisseurs, brunch can be difficult, namely because there is bound to be an egg dish on the table. Whether it’s Eggs Benedict, Quiche Lorraine, or just a side of sunny side ups to go with your pancakes and bacon, eggs can be a beastly match for most wines. While many brunchers eschew wine altogether for a Bloody Mary, I’m a firm believer in the brunch and bubbles combination. Sparkling wine is one of the only things that work well with the curious texture of egg dishes, with the possible exception of some Rosés. And, as I’m one to have my cake and eat it too, my top egg dish wine is a sparkling rosé.  Domaine Allimant Laugner makes a beautiful Crémant d’Alsace rosé made entirely from Pinot Noir grapes. The skins are macerated with the juice very briefly, giving the wine a pale apricot hue. It’s a light, refreshingly crisp sparkler that does wonders with all different kinds of egg dishes. The bright acidity of the bubbly even helps to combat the tongue-coating effect of egg yolks. On the palate, the wine is bursting with red berry and ginger notes. Laugner’s Crémant d’Alsace rosé may not be champagne, but it’s damn good, and it’s perfect for brunch or any type of egg dish.  - Kareasa Wilkins, Wine Consultant for Weimax Wines & Spirits in Burlingame, CA and an IntoWine Featured Writer

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