It\u2019s clich\u00e9 to say everything\u2019s better with bacon, but it\u2019s true. Bacon lands a direct hit on the brain\u2019s comfort center. The mania of a few years ago has reached a more reasonable stride\u2014we\u2019re seeing fewer desserts focused on the cured meat, and bacon cologne, thankfully, never caught on. Now\u2019s a good time to rediscover its versatility and, yes, sophistication.\r\n\r\n"I\u2019d be a vegetarian if bacon grew on trees.\u201d\r\n\u2013Homer Simpson\r\n\r\nBacon can refer to cured pork from the belly, back or side. American bacon is cured pork belly that\u2019s cold smoked and cooked before eating. While bacon-dominant dishes like BLTs and wedge salads are fantastic, treat it more as a supporting actor than the star.\r\n\r\n\r\nHow to Pair Wine with Bacon\r\n\r\nFahara Zamorano, the former sommelier at Gwen, a Los Angeles butcher shop and restaurant that makes its own charcuterie (and winner of Wine Enthusiast's 100 Best Wine Restaurants of 2017), advises pairing the whole dish, not just the bacon it employs.\r\n\r\n\u201cWhen bacon is in salads or pastas, white wine is the way to go,\u201d she says. \u201cRich whites like Ch\u00e2teauneuf-du-Pape blanc, German Riesling or Alsatian Pinot Blanc are all great options.\u201d\r\n\r\nFor more bacon-forward situations, \u201cyou want the wine to cut smoke and richness, but also to complement the food, not just cleanse your palate between bites,\u201d she says. Her preferences are dark ros\u00e9s and light reds. Here are two to try.\r\n\r\nLarmandier-Bernier Ros\u00e9 de Saign\u00e9e (Champagne). \u201cA deep-colored, earthy and structured sparkling ros\u00e9.\u201d\r\n\r\nManincor Kalterersee Keil Schiava (Alto Adige). \u201cLight color and tannin, yet intense aromas of bacon, mushroom and forest floor, with secondary fruit and floral notes. This wine smells like cured meat, so no surprise it goes so well with it.\u201d\r\nFun Facts\r\n Kevin Bacon, indeed, loves bacon. His favorite sandwich is the BLAST: bacon, lettuce, avocado, smoked salmon and tomato.\r\n\r\n The first bacon cheeseburger from a national chain was A&W\u2019s Teen Burger, in 1963.\r\n\r\n During World War II, households were asked to donate bacon grease. Its glycerin was used in explosives.\r\n\r\n Molly Schuyler, at 5-foot-7, 125 pounds, set a Guinness world record when she ate five pounds of bacon in 5 minutes, 21 seconds.\r\n\r\n The formula for bacon cologne was created in 1920 by a Parisian butcher named John Fargginay.