Besides the obvious – it’s fun, naughty and your mother would not approve – maybe you’re celebrating or brunching, or perhaps you’re curious and want to further educate yourself and your palate. Or you have an awesome hangover, and only the hair of the dog will do.

Pre-noon, it’s generally not about getting smashed unless we’re talking avocado. So lean towards lower-alcohol, higher-acid zippy and refreshing wines that enhance your breakfast experience. Tuck into the scrummy pairings below – they’re well worth getting out of bed for.

Champagne with a bacon and egg croissant

Yes, you’re a baller – it’s the weekend and you need your bubbles. The high acidity in the Champagne keeps your palate alive and fresh while cutting through the croissant’s flaky, buttery deliciousness. If your pockets aren’t brimming with spare Champagne coin (whose are right now?) I would recommend a méthode traditionnelle sparkling or even prosecco.

My suggestion: Monmousseau Cuvée JM Sparkling NV – French but not from Champagne, it’s a more iso-friendly price.

Rosé pet-nat with yoghurt and granola

Yoghurt and wine? No way! Pétillant-naturel, which translates as ‘natural sparkling’, ferments in the bottle so when you crack it it’ll release a soft fizz like it’s excited to get out of the bottle and into your mouth. Pet-nats are super-versatile and pair beautifully with the creaminess of yoghurt, the nuts in granola and any fruity additions like bananas or berries.

Try this little gem: Jamsheed Candyflip Pétillant Naturel Rosé.

Riesling and pancakes

I was in Germany’s Mosel wine region recently and nearly every cellar door I visited suggested a breakfast wine. What a brilliant idea! Pairing wine with pancakes depends on the topping. A solid pick is an off-dry riesling. It will handle everything from lemon and sugar to blueberries and whipped cream. The wine will work a treat with your sweet accompaniments, and its high acid stands up to the lemon with ease.

Give this a whirl: 2017 Georg Breuer Rüdesheim Riesling

Or for something Australian, try the 2019 Small Island Riesling from Tasmania.

Sauvignon blanc with smashed avo and fresh chilli on toast

At least one of you will be smashed! Sauvignon blanc has lively, zingy acid, lovely aromatics and is super-light and bright on the palate. It’s like a squeeze of citrus over your meal, making it the perfect drop to attack a rich, fatty, delicious green smash. I’d go for a citrusy style – the Adelaide Hills has some crackers.

My pick: Shaw and Smith Sauvignon Blanc from the Adelaide Hills.

Orange wine with smoked salmon and cream cheese bagels

When a white wine spends time on its skins, it gains a pretty orange hue. You get a bit of tannin, but it still has that high, fresh acid of white wine. Orange wines are flexible, working equally well with proteins, vegetables, spice and herbs. You can get some gloriously fruity, savoury, fun and low-alcohol versions – ideal for daytime sipping. Hurrah!

My fave: Unico Zelo Esoterico.

Beaujolais with a breakfast burrito

I know red wine at breakfast sounds bonkers, but do not fear. Beaujolais (made from the gamay grape) is generally lighter in weight, but full of flavour and vibrancy. If the weather calls for it, give this little banger a quick chill. It will balance beautifully with the savoury notes of chorizo and stand up to the heat of jalapeños. And it’s fresh and light enough to keep you vertical till happy hour.

My suggestion is this lovely gamay: Domaine Chardigny Coteaux-Bourguignons 2018