The holiday table is the one time of year when an appetizer can reasonably steal the show. These two recipes from our friends at The Wine Pact do exactly that: candied bacon pops for the wild side of the table, and baked brie cranberry bites for the refined side. Both disappear quickly and both pair beautifully with Beringer Cabernet Sauvignon.
At a Glance
- Recipe 1: Candied Bacon Pops paired with Knights Valley Reserve Cabernet Sauvignon
- Recipe 2: Baked Brie Cranberry Bites paired with Private Reserve Cabernet Sauvignon
- Created by: Ashley and Marla of The Wine Pact — @thewinepact on Instagram
- Skill Level: Easy; both can be made ahead and transported to a gathering
Recipe 1: Candied Bacon Pops
Paired with Knights Valley Reserve Cabernet Sauvignon
The sweet-salty combination of candied bacon and a fruit-forward, spice-edged Cabernet is one of those pairings that sounds playful and tastes like it belongs on a serious wine menu. The bacon's caramelized sugar mirrors the wine's dark fruit and warm spice. The salt amplifies the Cab's structure and pulls the fruit forward. The result is indulgent, festive, and gone before the grill cools down.
Ingredients
- Thick-sliced bacon
- Light brown sugar (about 1 tsp per piece of bacon)
- Skewers
Instructions
- Preheat the oven to 400°F.
- Remove bacon from packaging and cut each slice in half horizontally.
- Weave each half-slice onto a skewer in a ribbon pattern. Place on a parchment-lined baking sheet, keeping each pop separated.
- Sprinkle approximately 1 teaspoon of light brown sugar over each bacon pop.
- Bake for 10 to 15 minutes until the bacon is shiny and caramelized.
- Let cool briefly, then gently remove from the skewers and transfer to a serving dish. For a festive presentation, serve upright in a fluted champagne glass — the candied bacon catches the light beautifully.
Important: Use thick-sliced bacon only. Thin-cut bacon will fall apart when threaded onto the skewer. Parchment paper is essential — the caramelized sugar will stick to an unlined pan.
Recipe 2: Baked Brie Cranberry Bites
Paired with Private Reserve Cabernet Sauvignon
Flaky puff pastry, warm brie, and cranberry sauce in a single, two-bite package. The richness of the brie and the sweet-tart cranberry find a direct counterpart in the Private Reserve Cabernet's dark fruit, polished tannins, and layered complexity. These can be made ahead, packed up, and brought to any gathering — they're reliably the first appetizer to disappear from the table.
Ingredients
- 1 sheet puff pastry
- 1 block brie cheese
- Your favorite cranberry sauce (jellied or fresh-reduced)
- Non-stick spray
- Flour for dusting
You'll also need: A 24-cup mini muffin pan, a rolling pin, a pizza cutter or knife, and a cheese plane or knife.
Instructions
- Preheat the oven to 325°F.
- Dust a countertop or cutting board with flour. Roll out the puff pastry sheet slightly to bind the seams and increase its size.
- Using a pizza cutter or knife, cut the pastry into 5 vertical columns and 5 horizontal rows to yield 25 squares.
- Spray the mini muffin pan with non-stick spray. Place one pastry square into each muffin cup.
- Using a cheese plane or knife, skim the outer rind from the brie. Slice the block into 24 pieces and place one piece in the center of each pastry square.
- Spoon approximately 1 teaspoon of cranberry sauce over each brie piece.
- Bake for 20 to 25 minutes until the pastry is golden and the cheese is bubbly.
- Remove from the pan while still warm using a small spoon. Transfer to a serving plate and garnish with rosemary sprigs if desired.
Tip: Remove the bites from the muffin pan before they cool completely. They stick once the cheese sets. A small offset spatula or spoon works well for this.
Why These Pairings Work
| Appetizer | Wine | Why |
|---|---|---|
| Candied Bacon Pops | Knights Valley Reserve Cab | Caramelized sweetness mirrors dark fruit; salt amplifies the wine's structure |
| Baked Brie Cranberry Bites | Private Reserve Cab | Rich brie softens tannins; cranberry's tartness echoes the wine's acidity |
About The Wine Pact
Ashley and Marla created The Wine Pact around a simple idea: friends, wine, and everything in between. Find their work on Instagram at @thewinepact.
Frequently Asked Questions
What wine pairs with candied bacon?
Sweet-salty combinations pair well with wines that have enough dark fruit and spice to mirror the caramelized sweetness while holding up to the fat and salt of the bacon. Knights Valley Reserve Cabernet Sauvignon, with ripe blackberry and boysenberry and warm spice notes, is a strong match.
What wine pairs with baked brie?
Baked brie, with its rich, melted texture, pairs well with full-bodied reds that have polished tannins and dark fruit character. The fat in the cheese softens the wine's tannins, and the cranberry topping's acidity mirrors the wine's structure. Beringer Private Reserve Cabernet Sauvignon is a natural match.
Can these appetizers be made ahead?
Yes. The candied bacon pops can be baked ahead and stored in a covered container at room temperature for a few hours, then rewarmed briefly in the oven before serving. The baked brie cranberry bites are best made the day of, but the pastry squares can be cut and refrigerated ahead of time. Assemble and bake just before the gathering, or up to an hour ahead and serve at room temperature.
Looking for more holiday pairing ideas? Try our Holiday Wine Pairings for Every Dish at Your Table for four complete course-by-course matches.
