Wine Pairings: BRUNCH

To pair the spread of flavors found at brunch - salty/crunchy to sweet/soft - you need libations that have acidity and sweetness. A few universal antidotes include sparkling Shiraz, Brachetto d'Acqui, Moscato d'Asti, and sparkling pear cider (even the one from IKEA!).

If you're serving a more eggy and savory brunch, like Quiche Lorraine or lobster omelettes, go for a textural, more neutral white like one from Alsace or even a simple Bourgogne Blanc.

Kicking the spice into high gear with huevos rancheros or chilaquiles? The sparkling choices will work but so will an off-dry Riesling from Germany - look for Kabinett or Spätlese from the Rheingau region.