Name: Bacon-Wrapped Dates with Parmesan
Ingredients: 24 deglet noor dates, pitted; 1/4 pound Parmigiano-Reggiano; Twenty-four 3-inch strips of very thinly sliced bacon; 5 leaves flat-leaf parsley

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Bacon-Wrapped Dates with ParmesanShimon and Tamar Rothstein

Cooks' Note

I often try to be thematically or regionally pure when selecting wines for pairings. In this case, the intense punch of Parmesan in these flavor-filled nibbles takes me to Italy, more specifically to Lambrusco and the sparkling red wines produced in the regions around Parma. These wines are usually served slightly chilled and consumed with snacks as an apéritif. Though they are made in a variety of styles, I normally opt for one that is high in acid and vinified dry. As a result, the wine's touch of sweetness can mirror that of the dates without becoming cloying, while its acidity cuts through the fattiness of the bacon and cheese.

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