GREAT WAYS TO CELEBRATE WITH MOM

Mother’s Day is all about brunch. And if it isn’t, it should be. So roll up your sleeves, cook her a fabulous meal and splash some wine into her glass. That’s the stuff her dreams are made of. With that in mind, here are five vinous ways to say Happy Mother’s Day — paired to classic fare.

Ham and cheese crepes 2017 Caves d’Esclans Whispering Angel Rosé, AC Cotes de Provence, France (Vintages Essential 325076 $29.95 in stores and online) This wine with a cult-like following appeals to aficionados and newbies alike with its ethereal aromas and flavours of rhubarb and struck steel, a silky texture and beautiful balance. Last year, 2,700 cases sold out in Ontario within weeks of release, so the LCBO made it a Vintages Essential in February. Now, more than 10,000 cases are available here — an amount bound to sell out by fall. To give you perspective, 70,000 cases of this wine were sold in New York state alone last year. So snap some up and pour it for Mother’s Day alongside crepes stuffed with Gruyere and Black Forest ham — a heavenly pairing. Score: 93+ Smoked salmon and scrambled eggs NV Louis Roederer Brut Premier Champagne, France (Vintages Essential 268771 $72.95 in stores and online, and at select grocery stores) Few things work as well with smoked salmon as Champagne — especially one with a goodly portion of Pinot Noir such as this fine fizz. With 40-per-cent Pinot Noir (for power), 40-per-cent Chardonnay (for elegance) and 20 per cent Pinot Meunier (for finesse), this bottle just purrs. Instantly captivating aromas of baked apple lead to a saturated attack of caramelized apple tart, lemon curd, toasted almond and wet stones. Love the tiny bubbles, creamy mouthfeel and long length. A very special bottle worth every penny. Score: 94 Mushroom quiche NV Pierre Sparr Cremant d’Alsace Brut Reserve, France (LCBO 388603 $19.95 in stores and online) For the record, a “cremant” (pronounced cray-mon) is a sparkling wine made the same way as French Champagne — by initiating a second fermentation in bottle rather than in large tanks. This method creates a more refined, nuanced wine, which is the case with this dry, Pinot Blanc-based bubbly. Each glass exudes a gentle perfume of salted lemon zest before saturating the palate with dense but understated flavours of green mango, wet stones, olive brine and toast. Then it tapers to a long white grapefruit zest finish. Pour this lean, sophisticated-tasting wine with mushroom quiche. Score: 92+ Hummus, avocado, with dill on toast NV Segura Viudas Brut Reserva Cava, Spain (LCBO 216960 $15.70 in stores and online) Like cremant, cava is also made in the Champagne method, resulting in a relatively complex drop. And this particular bottle tastes restrained, bone dry and gently saline — a style that complements this dish beautifully. Expect subdued scents of orange and grapefruit peel, toast and lilac; an electric, mouthwatering attack of salted grapefruit edged with lime; and a gentle effervescence that tastes purposeful yet brunch-appropriate. It’s sheer elegance at a reasonable price. No wonder it’s one of the bestselling Cavas in Ontario today. Score: 91+ Eggs benedict NV Blu Giovello Prosecco DOC, Piera Martellozzo, Italy (LCBO 85316 $15.20 in stores and online and at select grocery stores) Balance this salty, satisfyingly rich dish with the pear-scented snap-in-the-mouth of this bestselling Prosecco. The poachedpear centre tastes lifted and pure, and is imbued with bitter orange and white grapefruit that lingers on the finish. There’s a kiss of sweetness that’s wellbalanced with lemon squirt acidity so it finishes clean and dry. This particular Prosecco seasons the palate beautifully for every mouthful of this brunch classic. You could even get all Martha Stewart and lay the table with blue linens, crockery or flowers to go with the azure glass bottle. Score: 91