Bacon, like cheese, can be difficult to pair with a wine due to its high salt content, which may overpower the wine if you’re not careful with your selection. Beaujolais and Pinot Noir are excellent because they are not too heavy, and because their fruit character attenuates the salt a bit. You also might just want to go with a powerhouse combination, and get a nice, big Tempranillo from Spain, which will match well with the bacon by virtue of its sheer size and weight, as well as its rich fruit.
Food & Wines
Bacon
