Mount Bethel Strawberry Wine; the Perfect Breakfast Wine
Okay let’s just start off with, yes, yes I have, and then let’s move on to, Why NO of course not, I would never drink wine that early in the morning.
The fact is that at first blush the idea of a breakfast wine sounds kind of excessive and maybe a little pathetic. Dessert wines, sure; breakfast wines, eh?
However, here in the south, breakfast food is often eaten at suppertime, so it stands to reason, if you have any culture or class at all you’ve probably been searching for a good wine to go with your spicy pork sausages and fried egg sandwiches for years. Well, you need search no further. After diligent experimentation in the First Arkansas News Kitchen Laboratory Alcohol Research Annex I have discovered that Mount Bethel Strawberry Wine is the perfect accompaniment to a variety of traditional southern breakfast dishes.
The key to this wine pairing is that, like good homemade strawberry preserves, the wine is not too sweet. It maintains a little tartness that helps cut through the greasiness of sausages and eggs fried in bacon drippings. If it were overly sweet it would not help cleanse the palate so that the next wave of fried meat and eggs can be tasted in all of its glory.
Over the last several years I have cut back a lot on highly fattening foods, so sadly I have been depriving myself of the joys of heart-attack inducing fare like this, but moderation in all things, even moderation. I see no harm in the occasional indulgence and I have recently verified that ham and eggs are perfectly suited to a glass of well-chilled Mount Bethel Strawberry Wine.
Likewise, if you like a nice fried egg and bacon sandwich there is really nothing better to wash it down than a nice tall cold glass of strawberry wine. The only thing I have run across that is not ideally suited to this wine is biscuits and gravy. I don’t know why, but it just doesn’t sing to me. More of a beer meal I suppose.
After much experimentation I’ve decide this simple and elegant meal is the perfect breakfast at supper menu to pair with this wine:
Eggs over easy
Cheesy grits with asparagus.
I know the whole cheesy grits with asparagus thing just threw you, but it is supper after all and we’re southern, we’re not savages. We can have some minor touch of green vegetable hidden on the plate somewhere and not run the risk of hastening Armageddon. And the fact is that this is a really good use for any left over asparagus. I find it only takes just a touch of asparagus to make this delicious. If you overdo it and nobody likes it, you’ll have only yourself to blame. Remember, it’s cheesy grits with asparagus, not asparagus with cheesy grit sauce. I only have one caveat about this menu and that is that it is tempting to overdo it.
What the hell am I saying? There are no caveats around here, and if there were they’d be thrown in a skillet and fried a deep golden brown and then smothered in onions and gravy. Now drink up, the day’s a wasting.
Edwin E. Smith is a poet, heckuva writer and all around swell guy. Send him an email at email@example.com or visit him on the Internet at edwinesmith.com