I love omelets for brunch, but omelets usually involve complicated stations and need to be cooked to order. Spain has come up with the perfect solution, Torta Española (Spanish omelet). Cooked as one large piece and cut into squares or triangles, it can be served hot or at room temperature. Add some sautéed Herbed Goat Cheese and Prosciutto Shrimp as well as crispy Chicken and Andouille Strudel (recipe at www.LaSommelierre.com), and you have a complete brunch menu.
What is the best wine to pair with all of these delicious recipes? Sparkling wine, of course, and this menu is a perfect opportunity to pair geographically. Choose a sparkling wine from Spain called Cava. The word cava means "cave, cellar" in both Catalan and Spanish. Historically, caves were used for the preservation or aging of wine and was officially adopted in 1970 to distinguish it from French champagne. Produced primarily in Catalonia, Cava can be white or rosé and is primarily made from a classic blend of grapes: Macabeu (providing fruit, aroma and acid), Parellada (adding delicacy) and Xarel-lo (boosting alcohol and acid). To make rosé Cava, small quantities of still red wines from Cabernet Sauvignon, Garnacha or Monastrell are added.
Each of the recipes with Cava are perfectly accompanied by a large bowl of fresh fruits; you can pick your favorites from what is local and in season. As a bonus, the fruit will satisfy sweet cravings at the end of the meal, and there is no need for a heavy dessert. Finally, consider offering sparkling water with slices of lemon and oranges for those who choose not to drink alcohol or as a respite throughout the meal.
So, go on. Pair Up!
Maria Terry is a Certified Sommelier and Wine Educator in the San Francisco Bay Area. www.LaSommelierre.com