Match Dram’s Bluegrass Breakfast with Schramsberg Brut Rosé.
By Jan Walsh
Photography by Beau Gustafson
Whatever happened to country ham and red eye gravy? Restaurant brunch menus rarely offer this dish. Yet I often crave a plateful of country ham, biscuits, red eye gravy, eggs over medium, and white grits—my favorite breakfast as a child.
But I have found it now. And it is even better as an adult—paired with sparkling wine or Champagne.
At Dram Whiskey Bar executive chef Ben Kirk makes magic and new memories with this flavor filled meal. And on Sundays, bottles of wine are half price at Dram. Today we pair a bottle of one of our all time favorite sparkling wines, Schramsberg Brut Rosé with this Bluegrass Breakfast.
The wine arrives well chilled—and remains well chilled throughout brunch. On first cut of my two farm eggs, the golden yolk drizzles onto the salty country ham. I pour the dark red-eye gravy atop two small, hot and heavenly biscuits. A generous amount of butter melts into the creamy Weisenberger Mills Grits, ground in Kentucky. Each item lends its own layer of incredible flavors and textures to this plateful of comforting goodness. And the wine’s light and refreshing effervescence adds sparkle to this meal, making it one that I will look forward to again—and again.
magazine, November, 2012