white or red wine, with chicken wrapped in bacon?

To each his own palette. Never let anyone tell you that you should drink a red wine with red meats only or a white wine with seafood only. If you want to have a light and flaky halibut filet with a bernaise sauce and pair it with a heavy tannic cabernet because that's what tastes good to you then do it. I've been in the wine industry for 15 years now and i can' stand it when i hear one person tell another what they should and shouldn't eat with what type of wine. That would be only their personal preference, because they cannot taste for you. They may argue that certain heavy reds can "cut" through the fat of a ribeye and compliment the richness of the demi glace it is topped with, or how a nice light white wine will not overpower or "cover" the flavor of seafood that may be true according to their senses and even to yours, but that doesn't necessarily make it the right choice, because what if you simply don't care and really do like the flavor of a nice chenin blanc with fatty red meat. I do sometimes. Pinot Noir is really good in my opinion with red meat and seafood and poultry, but don't listen to me, listen to your taste buds and enjoy!

I'd suggest a crisp dry white: Chardonnay, especially if your salad is going to be served with a light vingarette. If you must drink a red (and some people think they have to), I'd say a light red like a Merlot or Pinot Noir.

Drinking reds has become trendy, sometimes whites are a better choice. Bacon does not have a strong taste as much as a salty one; a crisp refeshing white is perfect for that, even more so if you're using a sharp cheese and herbs to season and baking the whole shooting match.

I agree that rosé is unfairly ignored, but there are still a lot of terrible ones out there. If a rosé, look for a Loire Valley wine, they have traditional blends that are rosé in origin (Cabernet franc), not guessing at it like some Californias.

I would not suggest Beaujolais, not because it's inappropriate, but it is a fussy wine to make that does not travel well. The last few years of Beaujolais have been "iffy", climate change may have done Beaujolais in.

Also, Cru Beaujolais should be served at room temperature as any red. Beaujolais AOC and Beaujolais-Villages are served cool. Beaujolais Nouveau is served chilled.

A good rosé would go well with the chicken and the salad. Rosé is a sadly ignored variety, these days, perhaps because many were in the past blends of red and white wines. The good ones, however, are made from red grapes, but the skins are not returned to the wine to provide the deeper colour and heavier taste of red wine. Give it a go, but choose with care.

Another option would be a French Beaujolais, which is a lightish red made to be drunk chilled

serve a red wine, you need a stronger flavor to compensate for the strong flavor of the bacon

Red for the meats and white for seafood and poultry. Or get useful ideas from my Wine and food matching article. Hope it would help.

http://www.associatedcontent.com/article/2060125/f...

Good luck. Sounds yummy!