By Bill St. John, Special to Tribune Newspapers
May 15, 2013
"Woo-hoo," Homer Simpson well might say, "Bacon Day!" But while Homie would pop open a cold one to accompany this recipe, we're after a wine pairing. For a red, keeping it on the lighter side is smart (bit of fat, bit of tannin), so pinot noir or gamay mates well, especially a European version with its tauter acidity.
If white is more your fancy, possibilities are legion. Just be sure that the lucky bacon mate is defined by a snappy, zesty, cleansing finish, as a foil to both the fat and the salt.
The food: Gnocchi with bacon and tomatoes
Heat a skillet over medium heat; add 4 slices thick bacon, chopped, and 1/2 red onion, thinly sliced. Cook until onion starts to brown. Meanwhile, heat a large pot of well-salted water to a boil; add 1 package (13 ounces) potato gnocchi; cook according to package directions. Drain, reserving 1/2 cup cooking water. Add some of the cooking water to the skillet; cook, stirring, to make a sauce. Add 1 cup chopped flat-leaf parsley; 8 cherry tomatoes, halved; salt and pepper. Heat through. Add gnocchi; toss to coat. Serve with Parmesan. Makes: 2 servings
2011 Potel Aviron Fleurie Vieilles Vignes, Beaujolais, Burgundy, France: No stinting on richly rendered black-red fruit and spice scents and tastes; the opulent fruit is followed by a quiet, demur finish. $23
2010 Joseph Drouhin Chorey-les-Beaune, Burgundy, France: If weary over the cost for well-made red Burgundy, seek out this never-disappointing bottling; gobs of perfect red fruit and earthy aromas and flavors; spot on pinot at an amazing price. $25
2009 Monte del Fra Bianco di Custoza Ca del Magro, Veneto, Italy: A delish mishmash of Italian white grapes, super-round and plush texturally, but quick on the cleanup; tasting of baked apple with lemon curd core. $12
— Bill St. John, special to Tribune Newspapers
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