Mother’s Day is right around the corner, and it’s the perfect time to pick out pairings for your Mother’s Day brunch.
We all know restaurants fill up fast on Mother’s Day, so why not stay at home and make Mom a brunch to remember?
You can start the meal with a selection of seasonal fruits, like strawberries, cantaloupe, kiwi, honeydew, grapes and assorted berries. Serve them as they are, or whip up a fruit dip of 1 cup of mascarpone cheese, 2 cups of Cool Whip®, 1 teaspoon of grated lemon zest and 1/4 teaspoon of cinnamon that you stir together until creamy and well-blended.
Mom will swoon over a sparkling rosé served alongside fruit, served chilled, with an extra strawberry or raspberry in her glass. Not all rosés are sparkling, you know. A dry rosé would also be a great accompaniment to a fruit course.
If you’re serving eggs, like a quiche or a breakfast casserole, white wines pair beautifully with these dishes. Choose a Sauvignon Blanc or a Pinot Grigio that isn’t sweet but can bring out the flavor of the eggs and whatever they are paired with, like sharp cheddar, savory sausage or roasted vegetables. You could also try a Chardonnay with a French toast casserole or Dutch baby.
If you’re serving a protein, like smoked salmon, I’d definitely go with an oaky Chardonnay that will play up but not overpower the fish. It’s also a good choice for chicken or pork dishes. If you’re serving red meat, like a filet mignon or tri-tip, go for a Malbec or Syrah to keep things lighter but still enhance the flavors of the meat.
For dessert, revisit the rosé! The expression, “Rosé all day,” wasn’t coined by accident, you know!