Comments on: Peanut butter and bacon sandwich – Mayor Bloomberg – impossible pairing?

By: Early Foodie

Early Foodie — Tue, 12 Jan 2010 18:15:08 +0000

I haven’t had a PB/B sandwich since I was about 15, but I can tell you from experience that there is not enough bacon on the sandwich pictured! Need a few more slices to make it perfect, and use a non-hydrogenated PB like Smucker’s Natural – ummmmmm! Be sure to toast the bread (whole wheat to make it more healthy :>) otherwise it’s a gooey mess – only put PB on one slice, and nothing on the other slice. The beverage? Orange juice, freshly squeezed! This is definitely a breakfast meal.

By: sgs

sgs — Sat, 26 Sep 2009 06:33:36 +0000

That has been one of my favorite foods for only about 4 decades. The thing is, it is really a breakfast meal. Does anyone out there drink wine for breakfast anymore? I broke that habit years ago. Maybe something light and fruity like a slightly chilled Barbarano?

By: Billy Y..

Billy Y.. — Fri, 25 Sep 2009 03:29:57 +0000

If it had to be wine, I’d go with an older vintage tawny port, chilled. But, my first choice would be Duvel Belgian ale. Heh.

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The Agitator » Blog Archive » Lunch Links — Thu, 24 Sep 2009 16:16:00 +0000

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By: Mike Veseth

Mike Veseth — Thu, 24 Sep 2009 14:28:06 +0000

Kool-Aid would probably match up very well. Going with that inspiration, my friends Michael and Nancy, who like to buy the cheapest possible wines, once served me a wine that tasted just like Kool-Aid. Unfortunately, I don’t remember the brand and I wouldn’t want to make a bad guess.

With Bloomberg’s wealth he can probably drink La Tache with his sandwich. If so, more power to him!

By: Steve

Steve — Thu, 24 Sep 2009 11:15:20 +0000

I would have to agree with Hugh Johnson who believes that peanuts kill wine flavors, so the best pairing would not be with wine.

For a non-wine pairing, it would only be right to use one of Elvis’s favorite bevies: Dr. Pepper, Lime Gatorade or Mountain Valley Spring Water. These are the ones mentioned on the Graceland tour that were stocked in his airplane. I’m not sure about he commercial connection that Elvis may have had or Graceland has with these brands if any, but of these three, the Dr. Pepper would probably have the right amount of scouring bubbles for the bacon.

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Thu, 24 Sep 2009 04:18:36 +0000

[...] Peanut butter and bacon sandwich – Mayor Bloomberg – impossible … [...]

By: winemonkey

winemonkey — Thu, 24 Sep 2009 00:38:40 +0000

I have to agree with jdfvino on this one. Those whites would make me wretch. This is not Thai spicy peanut sauce people. New world Pinot is best, but hey I’m biased. Also I like the idea of Amontillado as a nice nut neutralizer. (i said ‘nut neutralizer’. ))

By: jdfvino

jdfvino — Thu, 24 Sep 2009 00:31:15 +0000

Honestly, the thought of a PB&Bacon sandwich with an Alsatian white or a late harvest Riesling makes me want to wretch. A nutty, bacony (uh, that’s what we are dealing with, right?!) snack quickly brings to mind a Rhone red, north or south take your pick. Someone did mention a Cote Rotie, which would be quite nice, but a St. Joseph or Vacqueyras would also do the trick. Pinot Noir would be my second choice; a Pinot with a little boldness to be sure. Otherwise, I would just pour a glass of ice cold milk and go nuts I guess!

By: Joker Filsby

Joker Filsby — Wed, 23 Sep 2009 23:53:53 +0000

It’s only a matter of time before Bloomy tries to ban wine as well. Why not? He is apparently OK with banning everything else he personally enjoys.

By: Holly

Holly — Wed, 23 Sep 2009 23:42:24 +0000

I do not believe that there is any form of peanut butter that will go with any wine. The one is pedestrian; the other celestial.

By: James

James — Wed, 23 Sep 2009 21:01:40 +0000

1997 Dal Forno Amarone.

By: Dr. Vino

Dr. Vino — Wed, 23 Sep 2009 20:45:07 +0000

Site reader John writes in:

“The correct pairing is amontillado.”

By: Frank

Frank — Wed, 23 Sep 2009 20:04:36 +0000

German Riesling. Auslese

By: Erol Senel

Erol Senel — Wed, 23 Sep 2009 18:55:04 +0000

My initial reaction would be a white (i.e. – Riesling, Albarino, or possibly an ice wine), but the bacon gave me a different take.

I think I would pick a bigger pinot noir, probably from Willamette, OR of Sonoma. I think that it would not overpower the creaminess of the peanut butter, but would stand up to the salty, meatiness of the bacon. Plus, adding the cherry dimension to the mix would be pleasant.

I am going to have to try this one!