Wine Blog

February 4, 2009

The "Bacon Explosion" Wine Pairing Challenge

In honor of this past Super Bowl Sunday, a unique barbeque recipe began circulating the Internet, known as "The Bacon Explosion". Comprised of 4 artery-clogging pounds of meat - 2 pounds of bacon with strips woven into a lattice sheet wrapped around 2 pounds of ground sausage - this conconction is smothered in barbeque sauce, grilled, and served as a sandwich.

Most people don't think of wine to pair with a dish like this, nor do they typically choose wine as their primary Super Bowl libation. I, however, take this as an opportunity to show that wine can be the right choice for any dish or any occasion - from the totally high-brow (like a dinner at La Tour d'Argent in Paris) to the ultimate down-home, all-American get-together: Super Bowl.

For such a salty, spicy (and frankly fatty) food, you have two distinct options for a wine: #1 - crisp and bright to cleanse the palate and cut into that salt, such as a zesty New Zealand Sauvignon Blanc; or #2 - a spicy red wine that still has a fair backbone of acidity, such as a lean red Zinfandel or light Italian red, or better yet - a rustic Syrah with touches of gamy, smoky flavor to echo the dish. Here are a few of our recommendations:

2007 Villa Maria Sauvignon Blanc ($12)
2005 Renwood Zinfandel, Sierra Foothills ($12)
2007 Summers Estate Charbono ($28)
2005 Michele Chiarlo Barbera d'Asti, Piedmont ($12)
2003 E. Guigal St. Joseph rouge ($27)

I didn't have quite enough nerve to try the "Bacon Explosion" this past Super Bowl Sunday, but for any of you who do - I hope you'll try it with one of our wine suggestions. Please let us know how it goes at  amyandmike@easyfoodandwine.com . Oh, and whether you opt for wine, a beer, or another beverage with your Explosion - we'd advise to also have a glass or two of water ready!!!

 
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