“Mouth-watering,” “aromatically seductive,” “versatile” . . . these could very well be descriptors for our 2016 Monterey County Pinot Noir. Yet while those descriptions do fit our Pinot, we’re referring here to bacon!
Who doesn’t love bacon? Not only is bacon the favorite food of Toad Hollow’s Frankie Williams, but because of its crunchy and sizzling charm, it is now one of the most popular meats in the world. This high-calorie cured meat hasn’t always been so beloved. Its popularity plummeted in the 1980s, when studies showed the possibility that charred meats could be carcinogenic. But with the invention of bacon as a partner to burgers in the 1990s and consequently a ubiquitous showing in the restaurant industry, bacon has become wildly popular.
Bacon and a close relative, pancetta, appear in everything from pastas to brittles. Bacon might be smothered in dark chocolate or wrapped around less interesting cuts of meat and fish to add much-needed flavor. What would a spinach salad be without bacon? You can buy bandages that look exactly like a bacon strip in tourist gift shops and wrap your hands around a faux-bacon cell phone cover.
Here at the Hollow we swoon and get weak in the knees at the thought of a BLT with thick slices of multigrain bread and fresh-off-the-vine, juicy, Sonoma-grown tomatoes. A glass of our Monterey Pinot is a part of bacon perfection when paired with the smoky flavors and aromatics of a BLT.
There is a lot more to bacon than its ability to seduce your head off the pillow in the morning. These bacon fun facts come from the culinary website FriendsEat.com:
Each year more than 1.7 billion pounds of bacon are consumed in restaurants.
A 250-pound pig yields about 23 pounds of bacon.
Bacon and eggs are eaten together 71 percent of the time.
And the weirdest fact: There is a bust of actor Kevin Bacon made out of bacon and bacon bits!
Hmmm, I wonder what it would taste like with avocado?