Brunch used to be a filler meal. A way to catch up with friends when no one wanted to commit to breakfast or lunch. Now it’s a full-blown ritual. It’s the only time people wear sunglasses indoors, order poached eggs like a challenge, and justify drinking alcohol before noon without a second thought.

Not all drinks belong at the brunch table though. Bloody Marys divide opinions. Mimosas are mostly orange juice. Natural wines are cool, but can be hit or miss. And Prosecco? It’s fine, but rarely exciting.

If you want your brunch to feel like an experience instead of just a hangover cure, you need Champagne.

Bubbles and Brunch Belong Together

Brunch isn’t just a meal, it’s a signal that today’s about taking your time. Popping a bottle of Champagne at 11am feels like a joyful rebellion against rushing around.

There’s something about the sound of the cork, the shape of the glass, and the steady stream of bubbles that sets a tone. Brunch becomes less about fuelling up and more about soaking it in. Champagne slows everything down, in the best way possible.

Why Champagne Pairs So Well with Brunch Food

Brunch menus are all over the place. You’ve got sugar, spice, fat, salt, and often eggs, one of the trickiest things to pair with wine. Still wines can struggle, but Champagne steps in confidently.

  • The acidity cuts through creaminess and richness
  • The bubbles cleanse your palate after every bite
  • No tannins means no clashing with egg yolks
  • It doesn’t overpower, even with lighter dishes
  • Dry styles work across the full brunch spread

While still wine commits you to one lane, Champagne cruises between courses with ease.

Three Brunch Menus and the Champagne Styles That Suit Them

1. The Classic British Brunch

Poached eggs, smoked salmon, sourdough toast, grilled tomato, black pudding

Pair with: Blanc de Blancs Champagne
Think: Pierre Gimonnet, Ruinart Blanc de Blancs
Bright, lemony and mineral-rich, it balances the savoury weight of meats and fish.

2. The Light & Continental

Croissants, fresh berries, Greek yogurt, granola, honey pastries

Pair with: Rosé Champagne
Think: Billecart-Salmon, Laherte Frères Rosé de Meunier
Soft red fruit notes echo the berries and balance flaky pastry sweetness.

3. The Bold & Savoury

Shakshuka, avocado toast with chilli, halloumi, kimchi pancake, steak and eggs

Pair with: Extra Brut Champagne
Think: Agrapart “7 Crus”, Ayala Brut Nature
Dry and clean with real cut, ideal for spicy or deeply savoury dishes.

How to Choose the Right Bottle for a Champagne Brunch

You don’t need anything too serious or expensive. This is daytime drinking, not a black-tie dinner.

From the supermarket:

  • Look for “Brut” or “Extra Brut” on the label
  • Skip the rock-bottom bottles under £20
  • Charles Heidsieck Brut Réserve is often a standout

From an indie wine shop:

  • Ask for grower Champagne, often marked with “RM” on the label
  • Blanc de Blancs and Rosé are ideal for brunch
  • Reliable names include Laherte Frères, Pierre Peters, or Leclerc Briant

Want Something a Bit Different?

If you’re not drinking Champagne straight, go beyond basic mimosas. Try these:

  • French 75: Gin, lemon juice, sugar, topped with Champagne
  • Death in the Afternoon: Absinthe and Champagne – strong but elegant
  • Champagne Julep: Mint, crushed ice, sugar, and Champagne – fresh and crisp

These bring the fun without hiding the Champagne.

Final Sip

You can build your playlist, set the table, and fry your eggs just right. But if you want brunch to feel like an occasion, nothing lifts the mood quite like Champagne.

It’s not about being fancy. It’s about making time feel different, better, more memorable.
Brunch isn’t brunch without bubbles. And Champagne is the only one that truly delivers.