On a previous post in last december, I discussed what to drink with a Chocolatine, which is a viennoiserie, a product that overlaps the fields of bakery and pastry. In today’s post, I will try to propose different wine pairings for other baked goods. It is my opinion that you should not be limited to drink just coffee when munching on a delicious bread.

By the way, for those readers that are visiting my blog for the first time, I am a wine blogger as well as a bakery student. Presently, I am doing a 4 week  internship in Boulangerie St-Viateur in Joliette. It is my last requirement to complete my baking degree.

If you are having guests, you probably put a lot of time planning your menu, right down to the side dishes and the cheese. But when you are preparing your wine pairings, don’t forget about the bread. Even if you’re not having a party, tearing a nice hunk of bread off  a fresh loaf can be a pretty awesome after-work snack. Add the right wine, and it’s a little party in your mouth.

As a general rule of thumb, choose a lighter bread to go with a  lighter wine, and  a heavy bread with a more complex wines.  Remove very Acidic wines from  your list of pairings, at least in terms of breads, simply because they typically do not do well with the texture of most breads, as well as  the yeast. Of course, as always, there’s an exception to this rule: when you’re having cheese with that bread as well; then the cheese’s flavor profile will have to be taken into account too. But I am not talking about cheese and wine pairings specifically.

Here are some of my proposed pairings:



There is nothing that symbolizes more  luxury than Champagne and Croissants. If you are looking to brunch in style on sunday, definitely you need to have both. A buttery plain croissant goes well with the acidity of a champagne. One of my favorite Champagnes all of time is the Ayala Brut Majeur ( SAQ # 11553137, $58.75). Fine and elegant with lovely floral undertones, it might be just bliss with a warm just baked flaky croissant.



My fetish bakery product, Brioche has many applications in gastronomy and can take many forms. A brioche is a type of bread rich in eggs and butter with an aerial mouthfeel and slighty creamy and sweet taste. A brioche is delicate and tender and I like to match it with Champagne as well. Not long ago, I topped a brioche with cream cheese and smoked salmon and had it with a glass of Ayala as well. The match was bliss, the saltiness of the fish counterbalanced by the sweetness of the Brioche and washed away by the Champagne.

Baguette and Fougasse


If you’ve got a crusty French baguette, which will be mild in flavor and not acidic like sourdough, a sancerre might be the perfect complement. The Pascal Jolivet Sancerre 2016 ( SAQ # 528687, $26.80) is lovely with its zesty citric aromas and soft herbal nuances. Fresh and very harmonious with a long finale.


My wife is big fan is of rosé. She likes to make croutons out of bread to serve as a snack with a glass of pink wine. She always tell me that some days she’ll use a mild-tasting whole wheat baguette , or for something stronger a rosemary focaccia. Also, fougasse kalamata olive  crisps, with their tender white crumb and heady olive scent, go great with hummus and rosé.


Next time I will make a fougasse, I will match it with the Régine Sumeire Pétale de Rose ( SAQ # 425496, $19.65). The 2016 was lovely  displaying aromas of crushed tangerines and red oranges as well. Elegant and sumptuous showcasing beautiful floral flavours with a delicate finale.


Specialty Breads

Bread with raisins or with dry fruit and nuts, or anything slightly sweet and sour wash nicely with a  riesling. I think that the mild  sweetness of the wine will bring out  the raisin flavours upfront  and will create a balanced sensation in the palate. Not too long ago, I paired successfully  a hazelnut raisin roll with a glass of Dr. Loosen Riesling 2016 ( SAQ # 10685251, $15.60). slight sweet and floral, it has the tartness and minerality typical of the Mosel region in Germany. Its mineral notes accentuated well the roasted halzenut character of the bread.


Finally, if you love having a glass of port from time, you need to pair it with a delicious cheese bread.  Every Friday, at the bakery with do a multi cheese and pungent bread Just taking a whiff will you leave you exhilarated from head to toes. I tried this cheese with the Sandeman Porto Tawny 20 years old ( SAQ #  13559655, $59.75). A lovely port with aromas of roasted hazelnuts, butterscotch and Madagascar vanilla. On the mouth, very elegant with flavors of dried apricots. Beautiful balance between sweetness and acidity leading to a velvety finale.