Spaghetti with Brussels and Bacon
You can go one of two ways with this dish. A fruit-forward, juicy and herbaceous red, like the Broc Cellars Carignan or Olga Raffault Chinon, which will pair the green notes of the Brussels sprouts with the herbal character of the wine, plus bacon does go well with softer reds or an aromatic, yet weighty white. I prefer the latter but I'm not complaining either way. The cabbage and smoked meat is a classic of the French Alps or especially in the Alsace area, which makes beautiful, aromatic and full-bodied, dry white wines. Try the Zind Humbrecht Pinot Gris 2009 (about $20) with this dish or your favorite dry Riesling.