Beyond the Mimosa: What to Drink at a Spanish Brunch
In New York, brunch often begins with a mimosa.
In Spain, it often begins with a glass of wine.
Not as a statement, but as a habit. Wine is part of the table, part of the rhythm of the meal. And when it comes to brunch, it might make more sense than you think.
At Socarrat, brunch isn’t just about what’s on the plate. It’s about how everything comes together—food, wine, and time around the table.
Wine Belongs at the Table—Even at Brunch
Brunch sits somewhere between breakfast and lunch, but in Spain, that “in-between” is exactly where wine lives.
It’s not reserved for special occasions or evenings. It’s shared, it’s poured casually, and it moves with the meal.
That same idea carries into brunch at Socarrat: a table meant for sharing, with flavors that invite something more than just a standard brunch drink.
Cava: A Natural Starting Poin
If you’re drawn to a mimosa, cava is the natural next step.
It brings brightness and bubbles, but with a drier, more structured profile that pairs beautifully with food. It’s also what makes a mimosa feel a little more refined in the first place.
A classic brut cava offers fine bubbles and fresh fruit notes, making it an easy and versatile way to begin your brunch experience
Perfect alongside:
- Light tapas
- Eggs and savory dishes
- A table that’s just getting started
Spanish Whites: The Hidden Star of Brunch
This is where things shift.
Spanish white wines—like Albariño, Godello, or Verdejo—bring acidity, freshness, and balance. They don’t overpower the food; they elevate it.
A wine like Viña Costeira, a blend of Treixadura, Godello, and Albariño, offers tropical fruit and floral notes with a clean, refreshing finish
It pairs naturally with dishes like:
- Eggs “Flamenca” with chorizo and tomato
- Spanish omelette with pan con tomate
- Avocado toast with eggs and jamón
These are brunch dishes with depth—wine simply completes them.
Brunch, the Spanish Way: Yes, Even Paella
Brunch doesn’t usually mean paella in New York.
In Spain, it absolutely can.
Rice dishes are traditionally enjoyed in the middle of the day, making brunch the perfect moment for them.
At Socarrat, dishes like the B.E.C Paella—layered with eggs, bacon, and tomato sofrito—bring that tradition into a brunch setting
And with it comes the opportunity to pair:
- Crisp whites for balance
- Rosé for versatility
- Light reds for deeper flavors
Red Wine at Brunch? It Works
While less common in traditional brunch culture, lighter red wines have their place.
A smooth Tempranillo, with red fruit and soft structure, pairs well with more robust dishes like:
- Steak & eggs
- Chicken milanesa
These combinations feel less like brunch as we know it—and more like a relaxed Spanish lunch.
Sangría & Mimosas: Familiar, Done Right
Of course, brunch wouldn’t feel complete without something refreshing.
At Socarrat, both sangría (red or rosé) and mimosas are part of the experience, including in the bottomless brunch option
They offer a more familiar entry point—bright, easy, and perfect for a lively table.
But alongside them, there’s a whole world of wine to explore.
A Different Way to Brunch
Next time you’re at brunch, try something new.
Keep the mimosa.
Add a glass of wine.
And see where it takes you
