"Yeah but bacon tastes good." These five simple words uttered by the character Vincent Vega in Pulp Fiction perfectly explains our love affair with these strips of smoked meat. It tastes good! You can also do a lot with bacon: candy bars, tempura, cup cakes, air freshener, Christmas tree ornaments, shower curtains...the list goes and on. But what about wine and bacon? Absolutely! I'm a big fan of taking simple, extraordinary foods and matching them with a lofty wine counterpart, e.g. Champagne and potato chips, Malbec and BBQ ribs, Nebbiolo and Italian Beef and yes Pinot Noir with Bacon. This concept of low brow-high brow pairing makes wine what it should be - fun and enjoyable to the point of giddiness. Don't believe me - serve fried chicken and Champagne at your next party. So why does Pinot Noir and bacon work? The sweet and sour cherry profile of Pinot Noir along with baking spice notes from the oak combine to make a perfect foil for the salty, smoky and let's face it fatty flavor of bacon. It tastes good.
Rodney Alex and Aracelli from Juicy Wine Co. know how to have fun with wine and food and they have put together a string of events featuring the favorite foods of our childhood paired with wine. In addition to their Dirty Bird Bubble Bath Brunch on Sundays which features Harold's Fried Chicken and Champagne they have added BLT and Pinot Noir Tuesdays - BLT Sandwiches made with Benton's Smoked Country Bacon with 1/2 price bottles of Pinot Noir. I think even Jules would approve.
Check out the Juicy Wine Co. website for more information.