White
Albert Bichot Bourgogne Aligoté
Albert Bichot
Bourgogne · France
View →At the table
Brunch & Eggs Benedict
Freshness and bubbles to lighten the hollandaise while respecting the delicate texture of the eggs.
The pairing
Why it
works.
Eggs Benedict combine a delicate texture with the richness of the yolk and hollandaise sauce. The wine should bring enough acidity to lift the butter without overwhelming the egg, whose flavour remains relatively subtle.
Bubbles are particularly effective because they refresh the palate between bites. A dry, lively white also works very well. With smoked salmon, a more mineral profile can be interesting; with ham, a bit more fruit and roundness suits perfectly.
In practice
With Eggs Benedict, look for contrast rather than power. Acidity and bubbles cut through the richness of the hollandaise and make the whole dish feel much lighter.
In the glass
What to
look for.
Cava brut01
Dry sparkling wines02
Fresh, lightly oaked Chardonnay03
Dry Chenin Blanc04
Lively, mineral white05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Tannic red wines, very oaky whites, and heavy or high-alcohol wines. The egg is delicate and the hollandaise already brings enough richness.
When serving
Serve sparkling wines at around 7–9 °C and whites at around 9–11 °C. However, avoid serving the wine ice-cold: a little temperature helps its texture respond to the hollandaise sauce.