You’ve chosen your dish, now what? What wine or beverage are we looking for, and how did we get to that choice? With any dish, it’s all about “what grows together, goes together”. While keeping that in mind, if you are a Chardonnay ONLY, wine really isn’t your thing, no problem. If you are feeling adventurous, follow my lead, if not, drink what you know you like and that will produce the best experience for you.

Mac and Cheese. When I think of Mac and Cheese, I think beer. I think, how bougie is this Macaroni? If the answer is very, I know I need to find a new craft brew to try. Truffle Mac and Cheese makes me feel pretty special. I would recommend a lighter style of beer that’s crisp and refreshing, Pilsners and Kolschs are great, if you love hops let’s try an IPA (maybe a nice time to enjoy a Pliny the Elder).

If beer is not your thing, with cheesy cheeses (I know that sounds silly), I love Chablis. Chardonnay from the northernmost region in Burgundy, Chablis is light, mineral driven, medium acid, with just a bit of parmesan rind or creme fraiche creaminess. This wine ends up cleansing and wipes your palate clean of the rich dairy, wiping the slate clean and preparing you for another delicious bite, while connecting the dots from the mild malolactic fermentation within the wine (which gives wine its butteriness or creaminess occasionally), and the dish itself.

Cheers!