Quiche

Quiche

Assuming a quiche Lorraine of egg, cream and smoked bacon in buttery pastry, served warm.

Quiche is soft, creamy and eggy with a salty, smoky note from the bacon. Egg dulls most wines and turns tannin metallic, so it wants a dry white with a round texture, fresh acidity for the cream and a little body for the bacon. Oaky whites and reds sit heavily on it.

Pairs Perfectly. Pinot Blanc, Alsace, France, dry. Apple, pear and a soft, gentle texture with low alcohol, from the region next door to Lorraine. It sits easily with egg and cream, and is modestly priced.

Pairs Well. Riesling, Rheingau, Germany, dry. Lemon, apple and a firm line of acidity, which cuts the cream and suits smoked bacon.

Pairs Well. Lugana, Lombardy, Italy. Textured and gently almond scented with fresh acidity, a white with enough body for pastry and cream.

Worth Seeking Out

Hárslevelű from Tokaj, Hungary, dry. Floral and honeyed with a round texture and fresh finish, a quiet partner for egg and bacon.

Avoid

Oaky whites and tannic reds. Oak makes the cream heavy and tannin turns metallic against egg.

Failing That

A Mâcon-Villages, Burgundy.

If All Else Fails

Picpoul de Pinet, Languedoc.

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