We may all think that those serious wine tasters are talking nonsense, but one thing’s for sure – they certainly pay more attention the taste of the they’re eating and drinking than the rest of us.
I want to pay attention to what stuff tastes like, but I can’t afford fancy wine. Here are some breakfast tasting notes instead…
Hot cross bun
A rich and buttery breakfast with confident, juicy fruits that don’t quite dominate your palate.
Golden brown on the plate and adorned with a bold cross, reminiscent of the divine. Cinnamon and dried fruits flecked with citrus on the nose with toasty aromas developing upon heating.
Its voluminous and doughy mouthfeel more than makes up for its lack of depth, the dried fruit and dough harmonising perfectly and meeting in that sweet spot of moistness. The finish itself is fairly short, although the aftertaste will remain until you’ve brushed your teeth (and possibly beyond).
Although available year-round, Hot Cross Buns are best enjoyed on sunny spring mornings with the family or following long periods of fasting.
Shreddies
Understated yet wholesome breakfast with perfectly balanced transitions.
Initially a little reserved on the nose but really opens up with milk to express those earthy wheat aromas characteristic of the Canadian wheat fields.
The milk and dried wheat are well-balanced, creating beautiful transitions throughout: the opening crisp and crunchy texture quickly develops into a thick, mushy mouthfeel and an understated finish and aftertaste.
A young breakfast to eat rather than hold as Shreddies don’t age particularly well, an excellent blank canvas for fruits, honeys and jams.
Egg on toast
A breakfast with a sunny disposition, the bright juicy yolk compliments the dryness of the toast to create a well-rounded breakfast.
Bright, colourful and aesthetically-pleasing on the plate (and just as pleasing on the palate).
The rubbery white, juicy yolk and crunchy toast contrast beautifully for an interesting and belly-warming texture, and what can only be described as eggy aromas dominate throughout and well after tasting. A long finish that might repeat on you every now and then.
A comforting breakfast for hangover recovery, lazy Sunday mornings or preparing for a big day. Best enjoyed in bed with a cup of coffee or orange juice and preferably presented to you by someone else.
Croissant
A rich, sophisticated and well-structured breakfast that oozes luxury.
Golden brown and prawn-shaped on the plate. A reserved nose that explodes on the palate with sweet milk, earthy wheat and rich butter flavours and that tang of a long, drawn-out rise. The texture is complex: the flaky crisp outer gives perfect structure whilst the tender inner melts softly in your mouth.
The croissant doesn’t demand jam and butter but won’t be overpowered by them either. Perfect with an espresso and best enjoyed fresh and warm from a bakery in France, but otherwise an instant coffee and Lidl will do.
– Hati
PS. Has anyone else noticed that breakfast is all the same colour?
Hati Whiteley 