Smoked Bacon

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Applewood Smoked Bacon · Bacon Smoked Porkbelly · Turkey, Smoked Paprika, Bacon +6 more Applewood Smoked Bacon · Bacon Smoked Porkbelly · Turkey, Smoked Paprika, Bacon · Spinach & Applewood Smoked Bacon · Turkey, Bacon, Smoked Paprika · Spinach And Applewood Smoked Bacon · Scallops With Smoked Bacon And Lentils · Smoked Halibut With Bacon-wrapped Asparagus · Warm Napa Cabbage Salad With Blue Cheese Mushrooms Smoked Bacon For Mardi Gras Thyme (

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Applewood Smoked Bacon · Bacon Smoked Porkbelly · Turkey, Smoked Paprika, Bacon +4 more Applewood Smoked Bacon · Bacon Smoked Porkbelly · Turkey, Smoked Paprika, Bacon · Turkey, Bacon, Smoked Paprika · Scallops With Smoked Bacon And Lentils · Smoked Halibut With Bacon-wrapped Asparagus · Warm Napa Cabbage Salad With Blue Cheese Mushrooms Smoked Bacon For Mardi Gras Thyme (

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Applewood Smoked Bacon · Bacon Smoked Porkbelly · Turkey, Smoked Paprika, Bacon +4 more Applewood Smoked Bacon · Bacon Smoked Porkbelly · Turkey, Smoked Paprika, Bacon · Turkey, Bacon, Smoked Paprika · Scallops With Smoked Bacon And Lentils · Smoked Halibut With Bacon-wrapped Asparagus · Warm Napa Cabbage Salad With Blue Cheese Mushrooms Smoked Bacon For Mardi Gras Thyme (

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Applewood Smoked Bacon · Bacon Smoked Porkbelly · Turkey, Smoked Paprika, Bacon +3 more Applewood Smoked Bacon · Bacon Smoked Porkbelly · Turkey, Smoked Paprika, Bacon · Turkey, Bacon, Smoked Paprika · Scallops With Smoked Bacon And Lentils · Warm Napa Cabbage Salad With Blue Cheese Mushrooms Smoked Bacon For Mardi Gras Thyme (

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Smoked Bacon · Turkey, Smoked Paprika, Bacon · Turkey, Bacon, Smoked Paprika +1 more Smoked Bacon · Turkey, Smoked Paprika, Bacon · Turkey, Bacon, Smoked Paprika · Warm Napa Cabbage Salad With Blue Cheese Mushrooms Smoked Bacon For Mardi Gras Thyme (

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Smoked Bacon · Applewood Smoked Bacon · Smoked Halibut With Bacon-wrapped Asparagus

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Smoked Bacon · Smoked Halibut With Bacon-wrapped Asparagus · Grilled Scallops Wrapped In Apple-smoked Bacon, Arugula Salad

Red · Medium · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Red · Medium · Dry

American wines made in the Italian idiom — Sangiovese, Barbera, or Super-Tuscan-style blends from California or Washington. Cherry-driven, food-friendly, often a great value.

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

Red · Medium · Dry

Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.