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Wine Blogging Wednesday rolls round again and some fairly stringent criteria for this months challenge. Select a Wine for Breakfast but no sparkling wine, no rosés, no dessert wine, and no mixing with anything – i.e. no wine cocktails. So says El Bloggo Torcido this months host. My breakfast dish? The humble, yet oh so tasty, bacon sandwich.
This is a proper bacon sandwich – three rashers enclosed by the freshest bread possible. Nothing added bar the obligatory tomato ketchup. No floppy lettuce leaves, no runny fried egg (as good as the addition of an egg can be) and certainly no manky cheese. The bacon will be crisp and salty wit the soothing ketchup adding just a hint of tomato flavour. As it is breakfast a not-too-heavy wine is required. I turned to one region I seldom venture – Beaujolais.



Red Wine Review/Tasting NoteWine Tasting Note: Domaine Dupré Haute Ronze Régnié , 2007, Beaujolais, France.
Stockist: Oddbins (small parcel) Price: £9.99 [More on Adegga / Snooth]

It’s Gamay; a Cru Gamay admittedly but a wine that is never going to slap you across the chops with forcefulness or complexity. What you have is a light(ish) red vibrantly young in colour with a splash of acidity and pleasant level of tannin. Pleasantly fruity and a delight when up against the salty bacon in the delicious sandwich. It even manages to cut through the tomato ketchup with ease.

You can probably realise I’m not hugely impressed – but that is the way it is with Beaujolais in general. Light, fruity and sorta nice. Alcohol 12.5%. A breakfast wine.

Scribblings Rating – 86/100 [3 out of 5]

Bacon Sandwich and Beaujolais

6 Comments »

  1. Taster B says:

    Sounds good but, no mayo?

  2. Andrew says:

    MAYONNAISE! ON A BACON SANDWICH! oh lordy no!

  3. Malcolm Eggs says:

    Very interesting…

  4. Alex says:

    I’m with Andrew – what on earth is Taster B on about? Who puts mayo on a bacon butty?!

  5. Dylan says:

    Is that bread a multi-grain of some sort?

  6. Andrew says:

    Dylan – its some locally produced granery bread; delicious (and the best I’ve found) but not quite true to the bacon butty (which should be pre-sliced white processed, for that stick to the roof of the mouth effect)

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