10 Best Wines For Brunch Slideshow

If you're hosting or attending a brunch, don't bring one kind of wine, bring several. No matter what kind of guests you're serving or friends you have, there's a wine out there for everyone.

Here are 10 wines that will pair with many different parts of the brunch experience, listed in price from lowest to highest. Grab a few that sound intriguing and pair away.

This wine is mostly viognier, with a bit of grenache blanc blended in. It's got big aromas and a really nice mouth-feel along with crisp acid. Apricot and peach aromas explode from the nose. Lychee fruit, Anjou pear, and bits of mango are some of the fruit flavors you'll find. Any good brunch has a selection of cheese on the table. Grab a variety of those and pair them with this delicious Central Coast viognier.

Fermented from orange blossom honey, this selection has some mild sweetness to it. A bit of chamomile tea shows up on the nose. The flavors of toasted almond, orange zest, and fleshy yellow fruits abound. From a bagel with cream cheese to fruit, this wine pairs well with many brunch staples.

I've been enjoying the wines from Henry's Drive for a number of years now. I love the fact that they generally provide lots of that bright fruit Australia is known for without being over the top. The latest vintage of Pillar Box Shiraz is just that. Lots of black fruit aromas lead the way followed by black and red fruit flavors, like blackberry and cherry. Dusty Baker's chocolate, chicory, and a host of spices are in play on the finish. This shiraz will appeal to brunch goers looking for a sumptuous, juicy red to pair with exuberant flavors and hearty foods like braised short ribs or pork chops with a side of apple sauce. This delicious, well-priced shiraz is also great on its own.

Franciscan has been a dependable producer of Napa Valley wine for decades. This aromatic white blend composed of sauvignon blanc, chardonnay, and muscat was added to their portfolio a few years back.  Pear, papaya, and peach aromas explode from the nose. Those fruits characteristics are evident when you drink it, too. This is a fun and fruity white that would be great at the start of a meal. To read about more wines from Franciscan, head over to Gabe's View.

Pinot noir is among the food-friendliest of grapes. "The Coast Range" selection from Calista fits that bill. It's made from fruit grown in California. Cherry, strawberry, and cinnamon aromas are all present on the nose. Both red and black fruits are present on the palate along with a host of spices. Red apple, cocoa, earth, red cherry, and minerals are all part of the lengthy finish. This is a well-priced example of pinot noir that'll have broad appeal as it can pair with everything on the brunch table from scalloped potatoes to brisket, and plenty in between. Pinot makes people as happy as brunch does; the two together can't be beat.

Loveblock makes a really terrific pinot noir so I was eager to taste their pinot gris. Nectarine and apricot aromas are prominent. Once you take a sip, oodles of appealing fruit flavors come out, like peach, white fig, and more. A bit of toasted almond emerges on the finish. This light-bodied wine goes down easy. It'll be a great match for both breakfast foods and some of the lighter lunch items.

Just about every great brunch has someone slicing prime rib the entire time. Few food and wine pairings are as timeless as a hunk of red meat and a glass of cabernet sauvignon. This one is mostly cabernet sauvignon with other Bordeaux varieties and a bit of syrah blended in.  Blackberry, vanilla, and bits of thyme emerge from the nose. Black cherry, dark chocolate, and black pepper flavors are all prominent. Plum pudding spices are evident on the finish. This is a solid value for a cabernet and it'll pair well with the boldest dishes at any brunch.

Longtime Napa Valley Flora Springs bottles several wines that are widely available. Here's one that it just make a few hundred cases of. One of the things I love about brunch is the leisurely pace. You grab some food, hang out awhile, and chat. Then, you grab some more food and repeat until the afternoon is over. This malbec  from Flora Springs is the perfect choice to help you while away the afternoon with friends. It really expresses itself after it has some air. Tons of spice, cocoa, and blackberry aromas leap from the nose. Blueberry and black raspberry flavors are evident on the palate. All of those elements continue through the long, juicy finish. Pour this in a decanter so it really opens up, and everyone will want to know what you're drinking.

You can't have brunch without some bubbles. What better choice than the Champagne that James Bond drinks? Heck if it's good enough for 007, it's good enough for me. Mr. Bond's great taste aside, pick this up because it's delicious and a lot more refined, nuanced, and complex than many others in the same price tier. Toasted nut aromas lead the very appealing nose. Pear and apple flavor fill the palate alongside bits of flaky biscuit and an inherent bit of yeastiness. The finish is long and layered with spices, more fruit, and additional toasted nut character. Drink this at your brunch, with everything but the heaviest of foods. Just don't make mimosas with it; it's too good for that!

The House of Sandeman, among the most iconic port producers, is celebrating their 225^th anniversary. As part of that celebration they have re-released a small amount of their 2000 vintage port and dubbed it The Hat and Cape. Vintages are declared and released roughly two years after harvest and often made to age for decades. To have the ability to get one with 15 years of age on it is a nice jumpstart. Black and red plums fill the nose along with toast and spices galore. Black and red cherry, bits of sweet chocolate, and continued spices are apparent on the palate. The finish is long and persistent with continuing dark fruits and spices. At 15 years of age, this port is at the very beginning of its useful drinking window, but pretty open and enjoyable. Pair it with a plate of rich, strong cheeses.