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Jan 14

Breakfast for Dinner, or, Battle of the Blue Bottles

It's time for Wine Blogging Wednesday and this time around (#53), it's hosted by El Jefe from El Bloggo Torcido / Twisted Oak Winery. Jeff requested that we pair wine with breakfast food. So we jumped on the Breakfast for Dinner (Brinner) bandwagon.


Now breakfast food is perhaps my favorite food in the world, but Jeff requested that we stay away from dessert wines, sweet wines, and sparklers. Kevin and I failed, sort of, but failed happily.

As we mulled this one over, we somehow landed on apple pancakes. Kevin found a fantastic recipe for Baked Apple Pancakes, which I'll publish after the jump. These things are yummy!

From the beginning, I had wanted to try a Riesling with breakfast. Kevin, however, is a fan of Moscato and wanted to go with that, even though it involved breaking the rules a bit. In the end, we went with both, and coincidentally, both were in blue bottles.

Bartenura 2007 Moscato, Party Town, $15: This paired the best with our "brinner." Of course it did – it's sweet. The wine itself really seemed to bring out the apples in the dish. It coats your mouth, and it feels thicker on the tongue, almost like honey. It had a tiny bit of carbonation but wasn't a true sparkler. The nose had honey, lemon, and pear and the taste had a lot of refreshing minerality. Kevin loved it, and I enjoyed it with the food. On it's own, it was a bit too sweet and heavy for me.

Paired: (Kevin & Shel)
Standalone: (Kevin)  (Shel)

Guntrum Riesling 2005, retails for $11: (I should first mention I recieved this wine as a sample from Destination Riesling. Who am I to turn away free wine?) This wine did not pair well with our brinner, proving once again that I am terrible at food and wine pairing. Love wine, love food, incapable of putting them together. This was a dry Riesling, and within that was a lot of dry apple. It would have paired beautifully with spicy foods, but no – I had to have it with our brinner.  However, I really enjoyed it on its own. I found it to be flowery with subtle citrusy notes, such as lemon and pear. Kevin picked up a bit of an oiliness he didn't care for.

Paired: (Kevin and Shel)
Standalone: (Kevin) (Shel)

Baked Apple Pancakes


  • 4 tablespoons butter
  • 4 cups diced and peeled Red Delicious apples
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon or lime juice
  • ½ teaspoon ground cinnamon
  • 4 large eggs, lightly beaten
  • 1 cup whole milk
  • 1 cup all purpose flour
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • Confectioners’ sugar for dusting


  1. Preheat oven to 425 degrees F.
  2. Melt half the butter, add the apples and sauté until tender.
  3. Sprinkle with the brown sugar, lemon/lime juice, and cinnamon and stir to combine. Remove from heat.
  4. Preheat a 9×13 baking dish for 5 minutes then add the remaining 2 tablespoons butter to it and coat the bottom and sides.
  5. Spoon the sautéed apple misture over the bottom evenly.
  6. By hand, whisk together eggs, milk, flour, vanilla, and salt until blended.
  7. Pour the batter over the hot fruit. Bake until puffed and golden brown (about 20-25 minutes).
  8. Remove from oven and dust with confectioners’ sugar.
  9. Serve and enjoy!

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Posted by Michelle at 1:31 pm in Tastings, WBW, Wine Notes | Permalink | Comments ()

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