Did you know that Chardonnay goes with poached eggs? I didn’t either. It was date night at the Washington Winemaker household, and that meant I needed to select a wine to go with dinner. The Lady of the House decided we were having eggs poached in mushroom soup. This is a new recipe for us from Morrison Wood’s With A Jug Of Wine. A great cookbook for a winemaker that, sadly, is out of print. His more recent Through Europe with a Jug of Wine is available and will probably end up in my library.

The Wine and Food Matcher

Alright, we were both excited about the recipe but what was I going to serve with it? If you can pair wine with breakfast cereal, then eggs ought to be doable. I needed some advice, though, and for that I turned to Natalie MacLean. She’s a respected wine writer and the author of Red, White, and Drunk All Over. The wine and food matcher on her homepage gives you suggested wine pairings if you pick a food or suggests foods for a particular wine.

Would you like Chardonnay with that?

For eggs, it suggested Chardonnay. It just so happens that I’ve been buying a lot of bargain Chardonnay that I really like – it holds it’s own against $15 bottles for a fraction of the price – so I uncorked a bottle. How’d it turn out? The eggs were terrific, so was the wine, and Natalie was right – they were great together.

As to having eggs for dinner, well those of us who think pizza is breakfast food can’t object too loudly …

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