Bacon doughnuts: impossible food-wine pairing?!?
Site reader Anderson Farris sent in this suggestion for our series: a bacon doughnut.
The particular bacon doughnut in question is from the NYC restaurant Traif. A chef described the dish thusly to nymag.com:
“…The bacon doughnuts with dulce de leche and coffee ice cream are, like, so fucking good. It’s a sugary doughnut with bacon fat in the batter and rendered bacon pieces in the doughnut itself. With the dulce de leche and coffee ice cream, it’s pretty kick-ass.”
Wow, that is a whole lot of dulce, with a bit of fat and salt. Are we even allowed to pair that with wine? Or is it…impossible?!?
Image: reduced size crop of photo credited to Melissa Hom at nymag.com
Sep
24
2010
On September 24th, 2010 at 3:45 pm ,Lego wrote:
I sometimes like to pair sweet with sweet when it comes to dessert. How about Vin Santo? I’m not sure about his one but maybe a sweeter style Chenin Blac.
On the dry side I might try Champaign.
On September 24th, 2010 at 3:46 pm ,Lego wrote:
err Champagne!
On September 24th, 2010 at 4:16 pm ,Sedment wrote:
There are several wines on our blog which would team with this. Mind you, that may not be a compliment to the dessert…
On September 24th, 2010 at 5:08 pm ,Kelly wrote:
My first instinct was a fruity crispy clean white but on second thought, the smoky salty bacon might be calling out for a rich Pinot Noir.
On September 25th, 2010 at 11:27 am ,Melinda wrote:
That’s an interesting doughnut! I’d pair it with some kind of Pedro Ximenez (PX) Sherry.
On September 27th, 2010 at 3:31 pm ,Juice wrote:
Homer Simpson’s dream doughnut! How about some Castello di Pomino vendemmia tardiva from Frescobaldi
On September 27th, 2010 at 4:06 pm ,Craig wrote:
Sercial.
On September 27th, 2010 at 4:26 pm ,Mel wrote:
Blanc de Blanc Champagne. Preferably ten years old or more. The stinkier, the better.
On September 27th, 2010 at 4:53 pm ,America wants self-serve wine tanks: Who will fill ‘er up? | Dr Vino's wine blog wrote:
[…] archive of author interviews online! (Good thing they didn’t see a subsequent here about pairing wine with bacon doughnuts–oh wait, that dish came from […]
On September 28th, 2010 at 12:36 am ,someone wrote:
sauternes.
On September 30th, 2010 at 12:09 pm ,Mark Freeh wrote:
how about a 10 year old spoiled malbec to compliment the dulce de leche?
On October 1st, 2010 at 9:48 am ,Kimberly wrote:
Oh, this is good stuff! The pairing question is tough, and the only thing that comes to mind for me is an inexpensive bubbly like Cava, cuz if it’s a stinky match, then I’d just finish off the Cava with no regrets! : )
I often pair value-priced bubblies with what I think will be difficult to match dishes, and it seems to work much of the time.