Sunday, October 12, 2008

Another wine and food pairing, featuring a bit of bacon

The keenly observant amongst you may notice that my Yom Kippur post is sandwiched between two food and wine posts involving 'traif' (yiddish for unkosher foods such as pork or shellfish). This was not intentional, I just happen to be on something of a bacon kick of late. With all of that flavor, it takes the most adamant of vegetarians and strictest follower of kashrut laws to resist bacon's charms.

Though bacon played more of a supporting role in this dish, it still added tremendously to the end result. Basically I cut two inch long, 1/4 inch wide strips of sweet potato, parsnips and red bell pepper, tossed with olive oil, a sliced, medium shallot, salt and pepper, and baked in a 400 degree oven, finishing with a few minutes under the broiler. Meanwhile I cooked brown rice, tossed with good quality olive oil, white truffle oil, salt and pecorino romano peppato (the one with peppercorns in the cheese). Serve the roasted veges atop the truffled rice, top with coarse chopped fried bacon and minced italian parsley, and you've got a winning dish. May not sound like much, but it sure was tasty.

I drank an '06 Castro de Lobarzan Monterei with the dish. Mainly godello with some treixadura, it had a very appealing yellow fruit skin quality to it. Starfruit and yellow plums in particular. Fairly fleshy, but with a touch of minerality and enough acidity. Not all the way to the sides of your tongue, high acid French white type acidity, mind you, but it was crisp and tasty all the same. A surprisingly good foil for the dish as well: dry, crisp and fruity white with savory, charred and earthy vegetables. After a busy working Saturday, which followed an overindulgent Friday night at San Francisco Whiskey Fest, this lighter dinner was really just the ticket for me.