Pinot is for Breakfast
On one of our trips to Napa, Jason and I visited Caymus for a private tasting with his brother and my partner in Napa shenanigans, Sharon. We were thrilled to finally get a reservation at the infamous Caymus Vineyard’s, which was rumored to be one of the snobbiest wineries in Napa. We made sure to arrive on time, so we didn’t ruffle any feathers, and we sat front and center! We were feeling quite inquisitive, asking question after question during the tasting. At one point, I asked if Caymus made a Pinot Noir. The gentleman leading our tasting looked up at me and without any further explanation said, “Pinot is for Breakfast.” It was the ultimate wine snob comment and we LOVED IT! We quoted him all weekend! Now, anytime someone suggests a Pinot among the four of us, someone is guaranteed to say, “Pinot is for Breakfast.”
When I asked about Pinot Noir, I was referring to the red grape variety, most famed for producing wine in the Burgundy region of France, Oregon, and California. I came to later discover that Pinot Noir is the prominent grape used in Champagne and other sparkling whites. It also makes a delightful rosé. Pinot Noir is actually a genetically unstable grape that can mutate into a white grape, called Pinot Blanc.
That tricky little grape can swing both ways! Of course it’s a breakfast wine! Who hasn’t had a Champagne brunch or indulged in Sunday morning bottomless Mimosa special.
After 4 years of joking about having Pinot for breakfast, we finally decided to try it and invited some friends over for a Pinot Noir inspired breakfast! The menu consisted of bacon & spinach quiche, sausage links and a fresh fruit salad! We had a line-up of three wines to sample during breakfast, which included a sparkling, a rosé and a red listed below:
-
Louis Bouillot Blanc de Noirs
- Burgundy, France
- Dry Sparkling
- Cherry & Citrus Fruit on Nose & Mouth
-
Belle Glos Pinot Nior Blanc
- Sonoma, CA
- Strawberry & Tart Apple on Nose
- Citrus & Red Fruit on Palate
-
Artesa Pinot Nior
- Carneros, CA
- Soft Tannins
- Red Fruit and Rose Petals on Nose
- Raspberry & Cherry on Palate
So what was our conclusion you ask? We loved it! The sparkling was an obvious success, the rosé was the surprise hit of the meal and I personally enjoyed a little red to get the day going! I think that the red worked with the quiche and the sausage, but I would stick to a sparkling or rosé for breakfast foods that are on the sweeter side.
What are your breakfast plans for the weekend? Maybe you should consider skipping the orange juice in your Mimosa or trading in your Bloody Mary for a glass of Pinot this weekend. I hope you enjoy it as much as we did!