The weather is starting to change now that a new season is upon us. Sunny sweltering days are turning into those that are breezy and cool. Honestly, I’m ready for this switch so I can give myself official permission to indulge in calorie laden home-cooked comfort foods, laze around the fire pit and wear my favorite boots.
On that note, let’s talk about good ‘ole American comfort foods. From chicken pot pie to beef stew with mashed potatoes to gooey grilled cheese sandwiches, the idea of eating something that “sticks to your ribs” (as my grandmother would say) makes me satisfied and warm all over. That same grandmother and her daughter, my own mother, made my all-time favorite comfort food, too: Southern style macaroni and cheese.
This classic dish has its pasta roots in Italy, but at this point, it’s purely American. Depending on the style of macaroni and cheese, a variety of wines can be poured. The key is the type of cheese and ingredients used and the complexity of the recipe. For example, Chenin Blanc with lobster mac and cheese offers bright acidity to pair with subtle briny notes of the lobster. A dry, mineral driven Riesling is a delicious match when salty cheese is an ingredient and a Right Bank Merlot is mouthwatering with bacon filled mac and cheese. Pinot Noir or Gamay with soft tannins and a fruit forward profile make magnificent pairings with mac and cheese having pork or braised beef.
Don’t forget the Chardonnay,
This Article was originally published on Grape Experiences
