Brunch or afternoon snack - what's your choice?

We are getting lots of feedback about our Conde de los Andes wines, and how well they suit those moments of fun and informal meals outside the regular hours.

Brunches and afternoon snacks are very popular. What makes them so special? And why are our Ollauri wines becoming the perfect wine choices for such occasions?

The joys of brunch

Is it a breakfast meal that dreams of being lunch? An early morning snack? Whatever it is, brunch is a festival. It was invented in English-speaking countries, but in Spain it has found fertile ground: on Sundays we love to eat a hearty, late breakfast, and to let ourselves be carried away by pleasant concoctions served in our kitchens and living rooms.

A good brunch involves coffee and Iberico ham, butter sweets, sliced fruit, carrot cakes and Camembert on toast. Even exotic salads and soft-boiled eggs. And time consuming recipes in the homes of aspiring chefs. There are people who choose to stay at home on Saturday nights and prepare the Sunday brunch dishes. Real pros.

A new species is slowly emerging in the brunch universe: the oeno-brunchers. People like us, who enjoy pairing their brunches with fine wine. Experience and feedback tell us that our Conde de los Andes red and white wines are perfect companions. Firstly, because they look great on the brunch table. Secondly, because they match all sorts of delicacies, especially quality charcuterie and casseroles. Thirdly, because their intensity and body make them stand out. But they are not simple companions these wines enhance a meal. And they do not go unnoticed.

Las virtues of the afternoon snack

There are days when you work up an appetite at sunset. Particularly on those bright sunny and warm days, when you want to be outdoors at all times. But of course, then comes the afternoon, and what do we do, do we retreat indoors? Absolutely not, it is snack time!.

Afternoon snacking is not just for children. It may be a very real space for interaction, conversation and socialising. And to promote this feeling of well-being, the culinary side must be well organised and catered for. We particularly like savoury snacks. Ibérico charcuterie and smoked salmon are at the top of the list of preferences, but the real treats are cecina (cured smoked meat) and beef carpaccio. A delicacy that turns lazy Sunday afternoons into heavenly moments. 

The powerful meat protein needs a bit of taming, and in that sense Conde de los Andes red has provided us with memorable snacks in terms of flavour sensations. Raising our glasses with Conde de los Andes in a farewell toast at the end of the week is a ritual that reminds us of the oaths taken by seafarers when they set sail on the high seas.

Brunch or snack, snack or brunch. Certain decisions should not even be contemplated.