|Bacon makes everything with which it’s eaten, from eggs to ice cream, just taste better. One reason is its salt, of course, but another is its high glutamate content, a pronounced factor in any cured meat. Pair bacon with another food, such as salmon, also high in glutamate, and the savory quotient ratchets up —and then up again. All that juicy deliciousness suggests certain wines over others, those also multilayered in taste and savor. No monotonic fruit bombs here, but a crisp zesty white and two reds all with nuance, built-up flavors, and long, beckoning aftertastes. Perhaps most crucial, however, is a crisp acidity that fences in all that. |
| HERE’S WHAT YOU NEED:|
• 4 filets of Salmon
• 4 strips thick-cut bacon
• 2 tablespoons Marczyk Fine Foods Select Aged Balsamic Vinegar
HERE’S WHAT YOU DO:
Makes 4 servings
Heat the broiler. Season the salmon fillets with salt and pepper; place skin-side down in a broiler pan. Cover each fillet with 1 strip bacon; generously brush salmon and bacon with the balsamic vinegar. Broil until cooked through and bacon is crisp, about 8 minutes, basting again with the vinegar halfway through cooking.
|AND THE WINES!|
Matthew Fritz Sauvignon Blanc
The aromas are accented by lemon zest and crisp golden apples, with a touch of spice and floral notes. This lively wine is fresh and clean with crisp acidity. F&F: $12.99/btl (reg: $15.99/btl)
Gran Sasso Sangiovese
The balance and purity of fruit found in this simple, honest Sangiovese is remarkable. Deep and dark red, with pleasing aromas of dark cherries, black plums, and herbs. A varietally named Sangiovese of this quality/price ratio is a find.F&F: $15.99/btl (reg: $18.99/btl)
Sur de Los Andes Malbec
Earthy, raisiny berry fruits, espresso and a bit of smoke set up a jammy, plump palate. Spicy black plum, berry and cassis flavors are upfront, while coffee, mocha and oak flavors dominate the finish.
F&F: $11.99/btl (reg: $13.99/btl)