I’ve been doing the occasional wine pairing with the recipes I present for as long as I’ve been blogging. After all, I did call this blog Sippity Sup and I meant to imply with that name that these posts were to be a celebration of both sips (drink) and sups (food). Until today we have always chosen the sip to go with a particular sup. In other words, I’d pick the food I wanted to make and my brother Grant, my partner Ken, or once in a while my friend Helen would pick a wine to go with the recipe. This Bacon Egg Burger paired with a red blend from the Haut-Médoc AOC is the exception to that tradition.
The Médoc is a well-known as a wine-growing region of France. It’s located in the département of Gironde, on the left bank of the Gironde estuary, north of Bordeaux. Ken was recently sent samples from this region to taste. In the process, he wrote up some tasting notes. Because many of the wines from this region are blends featuring Merlot, a medium-bodied wine, they pair easily with medium-weight foods. Ken’s notes suggested a few possible pairing ideas which included simply prepared meats, and/or mushrooms. Both sensible suggestions.
Chateau Rollan de By Cru Bourgeois Médoc 2011
Pairs well with all meats, hamburgers, wild mushrooms, strong cheeses, bacon and eggs (for dinner)
Bacon Egg Burger
However, when I looked deeper into his tasting notes I was intrigued by the idea that these elegant Cru Bourgeois blends from the Bordeaux region could also be paired with foods with far humbler pedigrees. Ken suggested hamburgers and even the classic combination of bacon and eggs.
Both suggestions intrigued me. GREG
We were sent a sample of Chateau Rollan de By Cru Bourgeois Médoc for the purpose of this pairing. All opinions are our own.
Bacon Egg Burger