So what do you drink with macaroni cheese? We added the drink pairing category as an afterthought at the suggestion of The Wine Sleuth who nobly agreed to judge the entries. In the event there were only four but all interesting ones. Most people would probably reach for a bottle of red but only David Greenman of the Arch House Deli in Bristol suggested that: a Gigondas such as Domaine la Haute Marone would do the trick. "Not too overpowering, fruity, with a tang of spices and herbs and not too expensive it would perfectly complement a macaroni cheese made with a strong cheese such as Lincolnshire Poacher or a Keens Cheddar." (David doesn't have a blog so I've listed his entry here - scroll down to the end of the post)Two of you suggested white wines: Andrew Barrow of Spittoon an English white to go with his version of macaroni cheese which is finished with parsley and lemon zest - Oakengrove Vineyard Dry White 2006 which he said ‘worked perfectly’ as a ‘delicious palate cleanser leaving you wanting more of both the wine and the food. (The Spanish red he tried was less successful, he said)
Lucy Bridgers opted for a white burgundy with her more classic ‘mac’ on her blog Wine, Food and Other Pleasures- a Rully 1er Cru 2000 Les Cloux from Vincent Girardin which she said was “absolutely delicious with the rich macaroni cheese: luxurious, yet poised and elegant.”
And Garlic Confit also went for a contrasting style of wine - a Provençal rosé on his/her blog - a Chateau Du Galoupet, Cru Classé Rosé, 2008, Côtes de Provence which he/she (I'm not sure which) reckons is the perfect pairing for a classic mac.
My only disappointment was that there weren’t any beer or cider entries. I think the latter, in particular makes a great match for macaroni cheese.
Denise of Wine Sleuth will be judging the entries this week and the winner will receive a copy of my Cheese Course book!
What do you like to drink with your mac'n'cheese. Do you prefer white to red and if so what type? Or would you reach for a beer or a cider?
2 comments:
I usually have a homemade Golden Raspberry cordial with my mac cheese. It's great with a drop of lemonade, and as long as the cheese isn't too overpowering it works really well.
Interesting idea, Andrew. I'd have instinctively reached for apple or pear juice but good to know there are other non-alcoholic options.
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