Omelette

Omelette

Assuming a folded omelette with herbs, cheese, ham or mushrooms, served with salad.

Egg coats the palate and dulls most wines, and turns tannin metallic. An omelette wants a dry white with fresh acidity and a savoury, herbal note, soft enough not to fight the egg. Oaky whites and reds work against it.

Pairs Perfectly. Grüner Veltliner, Kamptal, Austria, dry, in a medium weight, peppery style. Green apple, white pepper and a herbal edge on fresh acidity, one of the few whites that handles egg with ease and meets chives, parsley and tarragon.

Pairs Well. Mâcon-Villages, Burgundy, France. Chardonnay with apple, lemon and a soft texture and little oak, gentle with egg and good with cheese or mushrooms. It is never expensive.

Pairs Well. Arneis from the Roero, Piedmont, Italy. Pear, white peach and a faint almond note on soft acidity, a quiet white that sits comfortably with eggs.

Worth Seeking Out

Souvignier Gris from England. Dry, crisp and lightly floral, with the freshness for a herb omelette.

Avoid

Tannic reds and heavily oaked whites. Tannin turns metallic against egg and oak makes it taste flat.

Failing That

A Pinot Blanc, Alsace, dry.

If All Else Fails

Albariño, Rías Baixas.

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