Hello there! I'm Dr. Vinifera, but you can call me Vinny. Ask me your toughest wine questions, from the fine points of etiquette to the science of winemaking. And don't worry, I'm no wine snob—you can also ask me those "dumb questions" you're too embarrased to ask your wine geek friends! I hope you find my answers educational, empowering and even amusing. And don't forget to check out my most asked questions and my full archives for all my Q&A classics.
Dear Dr. Vinny,
What wines go with bacon?
—Nancy, Pittsburgh, Pa.
Lucky for you, I’ve done a lot of research on this topic.
The good news is that bacon—with all of its wonderful smoke, salt and savory flavors—goes well with many different types of wines. Of course, bubbly immediately pops into my head because of how well it pairs with things that are salty and crunchy (see popcorn). Riesling and Gewürztraminer are already pork’s best friends, and you can apply that to bacon, too. Lambrusco would be a fun pairing, as would a Pinot Noir. I might make a case that the boldness of bacon necessitates highly tannic wines like Malbec. I could also point out that bacon and bacon fat are regular descriptors in red Rhône wines, particularly Syrah-based wines. Crisp bacon and a chilled rosé? Yes, please. I could even imagine bacon paired with a Port.
I think that what might help guide your choice is how the bacon is served. If you’re just eating a plate of bacon, I’ll just high five you and you can pick what you want. But bacon wrapped scallops would be a better fit with a sparkling wine, a crisp Chardonnay or even a Sauvignon Blanc. If it’s a bacon-wrapped filet, I’d go with a bolder red.