Brunch offers a wonderful opportunity to gather with loved ones over a sumptuous meal that can bring everyone closer. To make your brunch table truly special, we've put together a suggested pairing menu of upscale Easter dishes with Etude wines to inspire you to create an unforgettable brunch experience. So, get ready to impress your guests with these delectable food and wine pairings and create cherished memories that will last for years to come.
Elevate Your Brunch
Lobster Benedict paired with Carneros Rosé of Pinot Noir
The delicate salmon pink color and refreshing acidity of our Carneros Rosé of Pinot Noir complement the buttery richness of the lobster, while the wine's fruitiness balances the tanginess of the hollandaise sauce.
Asparagus and Goat Cheese Tart paired with Estate Carneros Chardonnay
The creamy and buttery texture of our Estate Carneros Chardonnay complements the tanginess of the goat cheese and the earthy flavor of the asparagus, while the wine's subtle oak notes add a hint of smokiness to the dish.
Smoked Salmon and Caviar Crostini paired with Grace Benoist Ranch Blanc de Noirs Sparkling
The crisp acidity and fruity notes of our Grace Benoist Ranch Blanc de Noirs Sparkling complement the salty and rich flavors of the smoked salmon and caviar, while the wine's subtle sweetness balances the tangy flavors of the dish.
Honey Baked Ham paired with Heirloom Pinot Noir
The bright fruit flavors and silky texture of our Heirloom Pinot Noir complement the sweet and salty flavors of the ham, while the wine's tannins cut through the fat of the meat and balance the flavors of the dish.
Roasted Lamb Chops paired with Napa Valley Cabernet Sauvignon
The bold tannins and full-bodied structure of our Napa Valley Cabernet Sauvignon stand up to the richness and gaminess of the lamb, while the wine's dark fruit notes complement the herbaceous flavors of the dish.
Lemon Soufflé paired with L’Esprit Late Harvest Cuvee
Our L’Esprit Late Harvest Cuvee is a wine with notes of apricots that are sweet but not cloying which complement the tang of the lemon soufflé, while the wine's honeyed sweetness balances the tartness of the dish.
