While many Chablis are aged in oak, they’re rarely rich like California bottles. The contrast of the tangy wine with creamy sauce and chewy pasta highlights the sharp flavors of cheeses like aged cheddar or smoked gouda, but won’t overpower Brie or fontina. This makes versatile Chablis a consistent favorite.
Likewise, the high acidity (read: tangy, tart finish) further contrasts the fatty, carby richness-a trick for this perfect wine pairing.īecause the type of cheese dominates the flavor of mac and cheese more than add-ins like jalapeños, ground beef, or seafood, it’s best to focus on the cheese. Chablis has flavors of Granny Smith apples and citrus to balance the decadence of creamy casseroles. In the case of macaroni and cheese, opposites attract. The best wine for tackling this task is Chablis, the steely French Chardonnay that combines richness with zippy acidity and a sprinkling of minerality-this tempting wine has curves in all the right places. The best wine for this ultimate one-dish meal enhances the addicting creaminess while simultaneously making the luxurious texture seem less dense, so you can devour an entire bowl, box, or microwave cup of cheesy gold. It has topped the comfort food charts for decades, and it accommodates infinite variations (truffle and lobster, anyone?) -this classic is here to stay.
