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, though. That’s what I’m talking about! When macaroni and cheese is on my plate, you’ll find me sipping Chardonnay in many iterations. With a classic macaroni and cheese with or without spice, I open an unoaked or lightly oaked Chardonnay that oozes vibrant acidity and texture to counteract the creaminess of the dish. If a rich crab or a vegetable mac and cheese is on the menu, I’ll go for a Chardonnay with a bit more oak and depth. Of course, if I’m feeling extravagant and indulging in a dish with truffles, pour the Blanc de Blancs, please!
Photo Credit: Chenee Today
Following are five magnificent wines of Chardonnay to pour to pair with your favorite macaroni and cheese. Enjoy!
A stunning sparkling wine from Piemonte is Francesco Gallliano Brut Blanc de Blancs Alta Langa DOCG 2019 ($49.99) (sent as a sample) from Borgo Maragliano, now in its 5th generation.. Of 100% single vineyard Chardonnay, grapes were cultivated on tufaceous rock and sandstone located 410 meters above sea level then fermented in stainless steel tanks. Expressive on the nose and palate with a combination of lime, florals, honey and Italian herbs, I found persistent bubbles from beginning to end. Pop the cork and enjoy with your go-to macaroni and cheese dish – one with shaved truffles perhaps?
From Michigan’s Leelanau Peninsula is 2022 Good Harbor Unoaked Chardonnay ($17) (sent as a sample). Mild snowy winters protect and insulate the vines and combined with limestone soils, Chardonnay thrives in Northern Michigan. On the nose, juicy apple and lemon zest were prevalent and on the crisp palate, ripe apples, hint of grapefruit and herbal notes led to a snappy finish. Pour with macaroni and flavorful white cheese for a satisfying sensation.
An exceptional wine is Stolo Creekside Estate Chardonnay 2021 ($43) (purchased) from the San Luis Obispo (SLO) AVA on the central coast of California, a mere 3 miles from the Pacific Ocean. Winemaker Raj Parr has produced this wine that reflects the AVA’s cool climate and terroir of primarily alluvial clay loam soils. The wine was aged 11 months on the lees in French barrels of which 20% were new and 80% were neutral. On the nose and palate, bright acidity and notes of ripe fruit, herbs, and restrained oak were memorable as was the lingering finish. This was a delightful wine to sip with macaroni and cheese laden with just the right amount of shrimps and scallops.
Bursting with aromas of yellow flowers and lush peaches, Materra 2021 Oak Knoll Chardonnay ($36) (sent as a sample) was brilliant. The Oak Knoll District AVA is located north of Napa and south of Yountville. Morning fog cools its white grapes and helps preserve aromatics in the resulting wine. Terroir is sand, gravel and clay. On the palate, I noted vibrant acidity, ripe orchard fruit, dried apricot, orange peel, smoke and oak. The wine was aged for 10 months in 28% new French oak and was a clear winner with warm, rich crabmeat macaroni and cheese. 
2019 Laoise Vineyard Chardonnay Los Carneros Napa Valley ($45) (sent as a sample) is produced by winemaker Sean McBride of Crosby Roamann. As a partner vineyard of the brand, the vineyard name “Laoise” is an homage to McBride’s Irish roots. The vineyard in Carneros boasts cool nights and days that allow for balanced ripening of the Chardonnay. On the nose and palate, I found florals, herbs, juicy apple, peach and pineapple lifted with bright acidity. The grapes were pressed in a whole cluster then fermented spontaneously in neutral French barrels where the wines aged for 15 months. Enjoy a few glasses with your favorite vegetable macaroni and cheese dish. Magnificent.
Your takeaway? Order up that mouthwatering mac and cheese and drink the wine you love. But always consider Chardonnay!
Cheers! ~ Cindy
