A TASTY omelette should be served alongside a crisp, smooth white wine. I would go for a traditional Alsace Pinot Gris or a nice Chablis.
The wines of Alsace are often left on the shelf due to our misconceptions of their beautiful tall, fluted bottles. The bottle shape evokes memories of badly made sweet wines consumed in our youth, but ignore these wonderful wines at your peril. The Rieslings are amongst the best in the world, the floral Gewurztraminers are perfect with Thai curries, and the Pinot Gris are fabulously food-friendly as well as being great value for money.
Style-wise, they fall between the Pinot Blancs and the Gewurztraminers, and they tend to be rich and full with a slightly honeyed note. Try the Cattin Pinot Gris Grand Cru Hatschbourg 2013 (Inverarity One to One, £14.49), which ticks all of the Alsace boxes for less than 15 quid. It’s not as oily as the Hugel or as noble as the Trimbach, but it would sit very nicely in your wine-rack this weekend.
If you’d prefer a Chablis, be prepared to spend a bit extra to get a really good one. The Premier Crus should always be good, and the Grand Crus will be bigger, richer and much more expensive.
Chablis Premier Cru Montmains Simonnet-Febvre 2012 (Waitrose, £18.99). Although expensive, this is excellent value from one of the area’s most respected producers. It’s clean and crisp, with great minerality and a classic steely edge. It’s super with everything from the poshest of seafood to the humble omelette. Be careful not to over-chill the wine as you’ll lose a lot of the subtle flavours and nuances in the glass. A wee half hour in the fridge should be plenty while you prepare the eggs.
Pete Stewart is Glasgow director of Inverarity One to One, 185a Bath Street, Glasgow www.inverarity121.com
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