MEET RENÉE SAUNIER BREWER
Renée Saunier Brewer is a Certified Sommelier (CS) and a Certified Specialist of Wine (CSW). Renée and her husband own the boutique wine store Wine + Market in historical downtown Lexington, Kentucky.
Week One Wine Pairing
Sparkling wine is often thought of as a pre-dinner aperitif or a celebratory wine designated for special occasions, but it is actually a versatile wine that can be paired with a variety of meals. It is frequently enjoyed in Mimosa cocktails during a breakfast or brunch setting, but for this dish I recommend cutting out the sweetness from the orange juice and letting the bubbly shine on its own as a perfect pairing!
Why I recommend this pairing:
1. Although this is a healthy meal full of lean proteins including Laura’s Lean Ground Turkey and eggs, most of the combined ingredients (meat, cheese, eggs, potatoes) makes this a hearty dish. So, we need a wine that’s light enough for the lean proteins, but sturdy enough for the heartiness.
2. A dry (absence of sugar) sparkling wine fits the bill! The effervescence counter balances the richness of the cheese and potato, while the refreshing acidity of the wine doesn’t overpower the lean proteins and fluffy egg texture of the dish.
3. Specifically, I would recommend Cava from Spain. All sparkling wine from Spain is called Cava. Not only are these refreshingly crisp and effervescent, Cava is frequently paired with Spanish egg and potato dishes. Technically Frittatas are Italian and Tortillas are Spanish, but this combination will be delicious!
4. Other Sparkling wine recommendations: dry bubblies from Champagne and other French regions or dry Sparkling wines from California.
5. Don’t care for bubbles? Try a crisp, dry rosé.
Pairings to avoid with this recipe:
Be careful with Prosecco - even dry versions can sometimes have clashing floral and fruity notes. Because this is a white meat, I also suggest steering clear of full-bodied red wines (such as oaked Cabernet Sauvignon) or sweet wines (such as Riesling or Moscato). The drying, bitter astringency of powerful red wines might overpower ground turkey and the fluffy, eggy texture of the frittata, while the grape sugar of sweet wines could be too cloying for the many savory elements of the dish.