We’re big believers in the “no rules” rule when it comes to wine and food pairings—especially at brunch. Etude Winemaker Jon Priest crafts versatile wines that shine on their own and play nice with everything from eggs to pastries.
Planning a brunch? Pop a bottle of sparkling, chill some rosé, and open your favorite Pinot Noir. Here are three go-to pairings to get the party started:
Yamhela Pinot Noir + Bacon & Egg Everything
This Oregon Pinot is bursting with cherry and strawberry flavors—perfect for rich, salty brunch dishes like a bacon hash, ham casserole, or even mushroom-packed scrambles.
Blanc de Noirs Sparkling + Cheesy Herb Frittata
Our Blanc de Noirs brings juicy white peach and nectarine vibes with a refreshing sparkle. Try it with a gouda and mushroom frittata, soft scrambled eggs with fresh herbs, or classic eggs benny. Bubbles = brunch magic.
Rosé of Pinot Noir + Berry Baked Goods
Light, bright, and strawberry-kissed, our rosé was made for raspberry French toast, strawberry muffins, or a bowl of fresh berries and cream. Dessert-for-breakfast dreams, realized.
