Written by Michele Longari IWA
Wine with breakfast might sound unusual, but brunch is simply a more relaxed, treat-yourself kind of breakfast. Keep it fresh, bright and light, and it works beautifully.
For Ledbury’s Big Breakfast weekend, I had the honour to put together a few pairing ideas that go well beyond “just Champagne”. Here are three easy directions to get you started, whether your breakfast is buttery and indulgent, savoury and hearty, or leaning sweet.
1) Start with fizz (not just Champagne)
Traditional-method sparkling is the classic for a reason: that clean, zippy acidity cuts through richness and resets your palate. But you don’t have to go straight to Champagne, English Sparkling Wine and Crémant are often spot-on too.
Best with: smoked salmon, eggs benedict, pastries, anything buttery.
2) Go crisp and aromatic
Dry whites with energy and precision can be brilliant with breakfast, especially if there’s smoke, spice, herbs, or tangy sauces involved. This is where styles like dry Riesling really shine: refreshing, food-friendly, and never heavy.
Best with: smoked fish and eggs, shakshuka, anything with chilli or herbs.
3) Yes, a light red can work (slightly chilled)
If you’re going full savoury, think bacon, sausages, mushrooms, tomatoes, a light and low-tannin red served with a gentle chill can be surprisingly perfect. It’s the wine equivalent of a cheeky brunch cocktail: comforting, but still fresh.
Best with: a full English or any hearty, savoury plate.
If you’d like the full set of ideas (including Pét-Nat, Fino/Manzanilla sherry, and the best options for pancakes and pastries), you can read the complete version of my article on the Ledbury Food Group website here:
ledburyfoodgroup.org/the-ledbury-big-breakfast-2026-est-arrive-stop-press/
