QOTD: Bacon on a Lo-Carb Hamburger (lettuce wrap instead of buns). You get a lot more flavor from the bacon that way.

My question to you is… If you were to go on a trip to Italy, what bottle of Italian wine would you drink there. I am going on a trip in 2 months and would like to extend my pal.

I love bacon in salads, on baked potatoes, and atop a short stack with 2 eggs sunnyside up on top of it all… nothing more except salt and pepper.

At Sunset Winery we have a wine that we sell primarily as a dessert wine, but it also makes a great contribution to breakfast. You asked for questions: What wines would you suggest at breakfast?

Nice and informative
QOTD Bacon done in the microwave(greaaat)–not greasy but really crisp—and the l&t for a sandwich on WB with mayo. Followed by zetia and zocor and the cholesterol stays down.

4u— What wine do you cook with??????????

Awesome episode as always Gary!

QOTD: I like my bacon with more bacon and a black cup of coffee. 😉

Really good episode in my opinion, wasn’t expecting to see white wine involved but seeing the results was interesting.

My favorite way to eat bacon is during breakfast with eggs, hash brown, and beans. I find that while bacon on its own is great, i save it for the end of the meal because it can absorb some of the flavors of the other things on the plate like the beans or the yolk of the egg.

My questions for you would have to be, firstly, have you thought about trying wines with different types of bacon like maple bacon and getting different results? and my second question to you is what type of food or drink would you want to get into reviewing besides wine (and bacon for that matter since i think you’d give it 100 points every time, just like the rest of us)?

Hi Gary – must admit I didn´t see this until only now … If in doubt try some sweet wines with bacon …. not too much acidity – that might not work. Apart from that “Sweet” will always go with everything else !!
Wasn´t really suprised about the Chambolle-Musigny 2004 – more however, because a salty dish like bacon will always have a problem with a wine so dominated by (bitter) tannins .. As alcohol tastes sweet – at least in the right concentration – you will be better of with wines of 13,5g/l+ alc….

Cheers

CJ

QOTD 1: I like my bacon with a side of eggs and toast…traditional I know, but OH so good!!!

QOTD 2: What is the best shaped piece of bar-ware way to decant a wine in?

PS…Bummed I missed you when you came a did a guest segment on New England Cable News when you were in Boston for the wine expo. I was one of only two people in that building who really knew who you were. Had to show your podcast around the newsroom so people could get an idea of the Thunder that you were going to bring.

QOTD1: I like the smell of bacon but I don’t love the taste. I don’t mind a little on a home BBQ burger, lettuce, tomato, bacon, ketchup, little mustard.

QOTD2: Going to Lamaze classes?

Gary
Gotta call you on something. I understand the need to spit wine if tasting large volumes, but I dont believe it is an appropriate way to appropriately and completely taste wine. To prove my point, and what made me post, was watching you eat bacon. (or cheese or steak as I have seen you do previously) You dont smell the food first, then as you eat it swirl the food around your mouth and then spit it out. No, you pick the food up and eat it and say mmmmmmmm bacon and then swallow.

Love the show
Craig

Gary
Gotta call you on something. I understand the need to spit wine if tasting large volumes, but I dont believe it is an appropriate way to appropriately and completely taste wine. To prove my point, and what made me post, was watching you eat bacon. (or cheese or steak as I have seen you do previously) You dont smell the food first, then as you eat it swirl the food around your mouth and then spit it out. No, you pick the food up and eat it and say mmmmmmmm bacon and then swallow.

Love the show
Craig

Yo G, FAAAAAAANTAAAAAAASTIC Episode!!!! Mooooooochooo Thanx!!! Had the
Conundrum a few times and reeeally liked it! That Bacon looked Gooood!!

qotd1: Looove Bacon pretty much anyway, but kinda cut-down on it the last
few years….

qotd2: Who would Ya like to see the Jets get in the upcoming Draft & how
do You think they are gonna do in 2009??

BLTs are the best!

QOTD: Bacon just plain old Bacon. I don’t need it chopped of or with something else, just crispy bacon.

Question for you. The wife and I are taking our first trip to Sonoma and Napa this summer. What are the 5 vineyards/wineries to visit to help us have the best wine vacation experience?

QOTD: Jr. Bacon Cheese Burger.
QFGV: Daddy, Dad, Pop, or Pappa

Great show Gary. Food-pairing shows always bring something extra to the table … (no pun intended 😉 )

QOTD 1 – I love bacon in soups (bean/corn) and stews. It adds deep layers. Also, classic bacon and eggs – always a winner.
Not so crazy about current trend of rapping everything in bacon – as I find it a bit overpowering and too dominant which often takes away from the flavor of the rapped ingredient.

QOTD 2 – which is currently your favorate restaurant in NYC?

QOTD: bacon in a salad, but more like lardons, little squares of bacon. Had it in a small french bistro restaurant in Montréal where you can bring your own wine. mmmmm…..mmmmmmm….. Bacon. I can have it in anything or everything. Wrap a date(the fruit, not your date!!) in bacon. stick it in the oven. It is soooo good. The salty and sweet mix is great. As an appetizer with the conundrum, it would be great!

I’ve never tried to directly taste bacon with wine, but I love bacon, and have had many dishes with bacon in them that went well with smoky chardonnays and pinot noirs. Some of my favorite dishes with bacon in them are: shrimp & grits, beef bourguinonne, cassoulet, and carbonara. Both white and red Rhone wines also seem to go well with these dishes. I’m not sure what the specific characteristics of the wines make them compatible with bacon, but I would think that the fat in bacon would tend to counteract higher acidity & tannin in wine, causing it to taste smoother. I might add that I normally drink older wines, but I don’t know if the maturity of the wines makes any difference.

Yo.. Conundrum is a $30 wine in atlanta, GA. really i need to move.

Saw you on diggnation and watched the show just to see you pair wine with bacon. Cupcakes are big now too. in Austin with a hotel wine pairing would have been cool. I would love to see a wine cupcake pairing. I’ve had cake and champagne at every wedding I’ve been to; does not top my list of things that go well together. How bout a little x WLTV action.

Saw you on diggnation and watched the show just to see you pair wine with bacon. Cupcakes are big now too. in Austin with a hotel wine pairing would have been cool. I would love to see a wine cupcake pairing. I’ve had cake and champagne at every weeding and it does not top my list of things that go well together. How bout a little Magnolia Bakery x WLTV action.

Gary, don’t do a Sideways thing on Margaret River. It’s a well hidden secret right now that the best wines in Australia come from MR, at least IMHO. I love anything from Leeuwin Estate.

QOTD: I ate a ton of BLTs when I was a kid and it was garden tomato season, but I don’t eat bacon now.

Gary, Love the show and I enjoy trying to find the wines you recommend. I hope I can find 2006 Chateau Paradis Terres Des Anges.

QOTD 1: I love bacon with breakfast or on a bacon cheeseburger but just to be different how about bacon with green beans and cheddar cheese.(Good Stuff)

QOTD 2: What is something about yourself that you have never shared with the Vaniacs?

I love bacon!!!! And I have to agree with many folks who have already commented, BLT on whole wheat toast with mayo and pepper. YUM!

Secondly, why don’t you keep your open bottles of red in the fridge? Isn’t that supposed to keep them fresher and then warm up before drinking?

Haha! You said POOP! Thank you for making me LOL.

Bacon: I LOOOVE little cubes of pancetta sprinkled in my creamy tortellini con panna.

Hi Garry. I would love to see more food/wine shows. E.g. some successfull experiments of “officially in the wine world hardly possible combinations” such as artichokes and wine. My experience shows me that for example a nice fruity not overoaked Barbare fits perfectly with artichokes. Further interesting would be combinations with asparagus or smoked salmon (but not with the pink champaign)… Best regards, Adrian.