In a large, thick-bottomed skillet, cook the bacon over med-high heat until browned (6-8 minutes). Add the brussels sprouts, salt and pepper and reduce the heat to medium and continue to cook, stirring frequently to allow the brussels sprouts to brown slowly (10-15 minutes). Add the shallots and garlic to the pan and reduce the heat to med-low; continue to sweat until tender (3-4 minutes). Add the white wine, return the heat to medium and reduce until thickened to a glaze.
Finish with cold butter. Taste the brussels for seasoning and texture.