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| Wine Pairing With Bacon? | Login/Join |
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wow, thank you for reminding me that this wine exists. i need to do a little shopping. "Remeber, avoid the pointy end." - jburman82 | |||
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A smoky/nutty/toffee-ish chardonnay would be cool. | |||
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N. Rhone was my first thought --- St. Joseph or Cornas, ideally. After that --- and I don't even know if this would work, but it sounds intriguing to me --- perhaps a Sauternes or an off-dry Chenin Blanc? | |||
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Not sure I would go with a North Rhone as there is enough bacon flavor going on in the food, why look for it in the wine too? Of all French wine regions, Alsace is very "pig" oriented in food. Not saying it is a good match but I assume it is paired often there. A good friend of mine from the region says they don't just eat part of the pig, they cook and eat all of the pig.  | |||
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I was thinking of a moderately sweet Alsatian, depending on what was accompanying the bacon. I don't think I'd go with a red. Just one more sip. | |||
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Oooh, I like that! Too bad I don't have enough time to source some. A lot of great suggestions here, thank you folks! Board-O, that's an interesting idea. Are you thinking riesling or gewurzt? *********** I don't always drink beer...but when I do...you'd better just stay away from me, okay? | |||
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Mneeley, I know it's not necessary, but I'm going to take a moment to summarize all the excellent suggestions you've received, because let's face it, we forumites have made your wine selection really easy. The perfect wine pairing with bacon is clearly and unequivocally white, red, rosé, sparkling, dessert, fortified dessert wine, or maple syrup. No matter which type you choose, obviously the wine should come from the Northern Rhone, Southern Rhone, California, Spain, South America, Bordeaux, Alsace, Portugal, Champagne, Nova Scotia, Loire Valley, or Washington State. It is clearly the consensus among the sophisticated palates here that Italian, Hungarian, or Hawaiian wines simply will not work. Now that we've narrowed it down so precisely for you, there is definitely only one obvious option that you can choose. Please be sure to post how it went. ___________________________ Cheers! | |||
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 . Just the laugh I needed to start my morning. | |||
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Funny, the first wine that popped to mind was Riesling, which has not been explicitly mentioned, although implicit in the Alsatian suggestion. I'd go with a Spatlese. If a red, a fruit forward WA or CA with a slight touch of RS- not Aussie, though, or anything jammy. Maybe a Zin. More probably a good craft beer. If not, keep the water glasses filled. | |||
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Thanks all! I think the sweet whites are a good idea. One, because I already have many, and two, there will be enough other people bringing reds to the dinner. So dessert may be an unfilled niche. While not Alsatian, I have a good cross section of J.J. Prüm Spatlese that I will bring. Also, as a backup, I have a '10 Chakana Estate Selection Malbec that came highly recommended. *********** I don't always drink beer...but when I do...you'd better just stay away from me, okay? | |||
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Last night was a blast, and Seaquam was right on the money. It was literally a bottle of darn near everything. As an aside, that bottle of Chakana malbec showed very well for such a young wine. *********** I don't always drink beer...but when I do...you'd better just stay away from me, okay? | |||
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 Thank you Seaquam and MNeely! I needed a good laugh after working all afternoon on a Sunday. Seaquam did put it eloquently, and good to hear that Saturday was a blast! | |||
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