I am a firm believer in drinking any wine you like with any food you like and figuring out the fun way which things taste good together. In particular, I drink sparkling wine with everything from pizza to pb&j to Pinot Noir. (What pairs better with wine than wine?!) However, wine and food pairing tools like this one at Nat Decants are super fun to play around with. By the way, Natalie MacLean is a wonderful writer and down-to-earth wine expert. Poke around for some of her articles online.
So here are some good combinations I picked out for you using her little pairing generator:
With kangaroo, try a Cabernet Sauvignon. With beef jerky, Syrah. Nachos call for Zinfandel or Champagne (duh). Donuts (jelly-filled or with sprinkles) are best with icewine. Chile-scented chocolates are a great match for Port. Yes, of course, she gives a few options for bacon: beer, whiskey, Tempranillo, Pinot Noir, Shiraz. Nothing for bacon chocolate, so go experiment. P.S. Vosges makes a dark chocolate bacon bar now, and it’s better than the milk one, with more subtle smokiness.
And here is another wine tool that’s right up my alley: The Silly Tasting Notes Generator. It works much like a Mad Lib. Select “extra-silly” and then try it out at your next dinner party. Also useful for coming up with band names and song lyrics. I’ll leave you with a couple of of my results:
Overbearing almost hoppy Merlot. Drops strawberry candy, longingly elegant licorice and dainty tangerine. Drink now through whenever the cows come home.
Remarkable almost freakishly evil Pinot Gris. Hints of roast pork, meandering earth and strong-willed raisin. Drink now through never.