WBW 53-Wine for Breakfast

Or wine with breakfast, whatever your poison. Our host for WBW this month is El Jefe of Twisted Oak.  He’s asked everyone to choose a wine that goes with breakfast for this WBW, with the caveat that you couldn’t choose a sweet white, a rose, or a sparkler.  It had to be a dry white or a red wine.  You can get all the details here.

So, I don’t generally like to drink at breakfast. The odd mimosa here and there, sure, but I’ve never actually sat down with a bottle of (non-Boone’s Farm, don’t ask, college was weird) wine and consumed it with my breakfast in the morning.  Most frequently, we have breakfast for dinner and will often have wine with that, but we usually go with a Rose with our eggs!

To solve our dilemma, we went with breakfast for dinner!  We chose the meal before the wine, based on what was in our house: pancakes and syrup with a side of bacon.  I think I should have taken Thea’s advice and made my syrup out of wine because maple syrup did not go well with the wine! And the wine?  Well, in honor of El Jefe hosting, we picked the 2005 Twisted Oak Tanner Vineyards Syrah.  I got this bottle in a club shipment for $25.60, it clocked in at 14.5% alcohol by volume, and had a real cork closure.

On the nose I found blackberries, plums, spice, leather, slight red fruit, vanilla, brown sugar, mocha, and chocolate.  In the mouth I got tart fruit, raspberries, blackberries, pepper, spice, coffee, and lots more raspberries.

I tried it with plain pancakes and it was great. When I added syrup, not so much, the syrup didn’t match with the wine.  However, it was fabulous with the bacon! I aired our glassed out for about two hours before we drank it, but it was still tight.  This is a really young wine and probably needs some more time in the bottle.  After it aired out, the wine got nice and smooth and showed really great structure.

Many thanks to El Jefe for hosting, and as always, a tip of the hat to Lenn, our founder.  I’ll be sure to let you know when the round up of Breakfast Wines is posted!


6 Responses

  1. Nice! Trying a red. I just didn’t have the guts when it came down to it.

  2. Well next time make the syrup! It was divine. While I am a maple syrup purist – like you can’t have log cabin or I’ll shoot you – the wine syrup, paired with blackberries. MMMMMM tasty delight!

    I think I will need to try the Syrah with the pancakes and bacon. We didn’t have pancakes at our fete, but I do love them!


  3. Dude, no disparaging Boones and Bagels OR Kegs and Eggs…

  4. I’d be curious what grade of maple syrup you used. I tend towards the “dark grade B” variety which has more of a smoky spice to it. The grade A syrups tend to have less “bite”. But in either case, I think I will also take Thea’s advice – I can’t say I’ve ever had a wine syrup on pancakes before, but I’m now keen to try it!

    “Thanks for playing!” 😉

  5. Your pancakes look so perfect and fluffy! oooh! If you had made the wine syrup, it would have been yummy! I used every last drop of mine on various things and kept finding uses for it.

  6. Rob, I thought I’d give it a try since we were having bacon….

    I will, I will Thea!

    Duly noted Linds.

    I used a lighter one Jefe. Not sure which, we finished up the jug and tossed it. Purchased on our last trip to VA…must get more soon!

    I bet it would have Liza. I’ve been chastized, I’ll try that next time!

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