Mother’s Day Brunch: Coddled Eggs and Schramsberg 2008 Brut Rosé

Mother's Day Brunch

Mother’s Day is a time for honoring and thanking our mothers for giving us life, raising us and being a source of emotional support and love. It is the one-day children and husbands’ set-aside time to celebrate the women who make such a difference in their lives. Mother’s Day is this Sunday, May 13. It’s a lovely reason to throw an elegant brunch. The bright spring weather and the idea of honoring Mom lead us to think of fresh, unique ideas to add to the menu.  Let’s be honest: Moms are always worth the splurge. Given all their hard work that goes unnoticed, it’s a good thing we have Mother’s Day to remind us to appreciate the moms in our lives.

Here’s an elegant egg dish compliments of Floyd Cardoz, executive chef-partner of North End Grill in New York City.  It features a variety of locally available ingredients including just a touch of hot spice especially for my Southern Californian readers.  Not only is it yummy, its presentation is gorgeous, and the ingredients can be found at a local farmers market or supermarket. Coddled Egg with Crab, Bacon and Leeks (Click here for recipe).

The perfect pairing is Schramsberg 2008 Brut Rosé ($34.85). For the price, this 2008 Brut Rosé gets my vote as a tasteful l gift for Mom’s Day.  Expect  layers of ripe strawberries, sweet orange peel, yeasty bread and rose petals on the nose.  Mom is going to love the  delicate texture, and  tiny, sparkling bubbles that dance lightly across the tongue. On the palate  ripe red berries including red currant, strawberry and cranberry delight the senses.  I noted some citrus at the back of the palate leading the way to a fresh lingering finish. Though its complexity makes it a stunning wine on its own, it is also made in a food-friendly style. Serve it at cocktail hour with simple appetizers like assorted olives, salted almonds or mushroom turnovers. It will also work well with fish and white meats including pork loin with berry sauce or grilled white fish. Like many Brut Rosés, it also makes a lovely choice to finish a meal with a plate of soft, aged cheeses and ripe, red fruits.

Think about serving the Brut Rosé  in these timeless handblown Champagne Coupes.

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