What goes with bacon?

Bacon is rarely the whole meal, but it changes the pairing equation quickly. Fino or Manzanilla Sherry works here because its bone-dry, saline, almondy profile is outstanding with salt, seafood, olives, ham, and briny flavors. The important move is using saline, mineral freshness to bridge seafood and briny flavors, using acidity to refresh fat and richness, so the wine supports the food instead of becoming a separate event.

On the shelf: bottles labeled Jerez Xeres Sherry.

Bacon is rarely the whole meal, but it changes the pairing equation quickly. Traditional-method sparkling wine works here because its bubbles, acidity, and leesy texture scrub the palate and make rich, fried, salty, or delicate foods feel precise. That makes the match feel deliberate: letting bubbles reset the palate between bites, using acidity to refresh fat and richness, with the wine refreshing the next bite rather than stealing the spotlight.

On the shelf: look for Chardonnay, Pinot Noir, Pinot Meunier — or bottles labeled Champagne.

Bacon is rarely the whole meal, but it changes the pairing equation quickly. Off-dry Riesling works here because its gentle sweetness, low alcohol, and bright acidity cool spice, flatter salt, and refresh rich sauces. This is a flexible choice built around letting a little sweetness flatter salt and savoriness, staying in the same weight class as the dish, giving the dish lift without forcing it into a narrow pairing lane.

On the shelf: look for Riesling — or bottles labeled Mosel, Rheingau.

Bacon is rarely the whole meal, but it changes the pairing equation quickly. Tart medium red works here because its acidity keeps tomato, cheese, and roasted flavors lively while moderate tannin gives just enough grip. It is a useful pairing because it focuses on staying in the same weight class as the dish, choosing a clear complement or contrast instead of fighting the dish, which is usually what this dish needs at the table.

On the shelf: look for Sangiovese, Barbera, Nerello Mascalese, Montepulciano — or bottles labeled Chianti Classico, Brunello di Montalcino.

Bacon is rarely the whole meal, but it changes the pairing equation quickly. Prosecco-style Charmat sparkling wine works here because its easy fruit, light bubbles, and freshness keep salty snacks, simple desserts, and casual fried foods lively. The pairing works by letting bubbles reset the palate between bites, using acidity to refresh fat and richness; it is not the loudest option, but it keeps the dish balanced and easy to enjoy.

On the shelf: bottles labeled Prosecco.