Tonights' dinner - Bacon & Eggs (hence the name, Brinner ~ stolen from Scrubs, gosh, I loved that show). While you probably don't need a recipe for bacon & eggs, I'm going to share how I cook the bacon...
I line a cookie sheet with aluminum foil (for easier clean-up), I separate all the bacon on the lined cookie sheet and put it in the oven. THEN, I turn the oven on to 400 degrees (F). Set the timer for 17 minutes, then I make my scrambled eggs. Bacon comes out perfect =)
I had some Riesing open in my fridge, so I figured that might actually work out. I checked online for wine pairings with Bacon & Eggs, and found suggested pairings to be Sauternes or Semillon. I'm not so much into the sweet, but I definitely get why the suggestions are made, so I figured this Riesling would work just fine for me. I originally bought it for a white option for Thanksgiving Dinner, and we never opened it. I did open it up earlier in the week when we had company over. It's a screw cap - I hold no ill will towards the screw cap, just thought I'd mention it.
This is a nice, light-bodied white, very pale gold color (very pale). On the nose, before and after the swirl, I get a bright green apple smell. In the mouth,there's a slightly sweet, apricot taste mixed in with the apple. It's not at all overwhelmingly sweet, but I have to say, it really goes nicely with the saltiness of the bacon. This was an extremely pleasant wine making a quick Sunday Dinner just that much better.
If you're interested, I purchased this wine at Gary's Wine Marketplace in Wayne, NJ. I hope you enjoy!!
In Vino Veritas!!