Wine and egg pairing

Wine and egg pairing ranks among the trickiest, the yolk coating the palate with a glutinous film that smothers the wine, while a hard-boiled egg gives off a dissonant sulphurous note. Preparations in meurette or in sauce ease the task, a light red then embracing the garnish rather than the egg alone. Sparkling wines and crisp whites, through their cleansing effect, remain the safest recourse at the table.