Mac and Cheese Pairing- Come experience wine and cheese in a new way with our macaroni & cheese wine pairing! Purchase your tickets today from the Event Website Link. Tweet This Share This Post to Linkedin Tell a Friend Pin it Add to Calendar. Wine Pairing Recipes for Comfort Food: Migration Russian River Valley Pinot Noir Dutton Ranch & Smoked Bacon Mac n' Cheese.

I am planning on making mac and cheese for my wife tonight (its a sentimental thing) for Valentines Day and was hoping for some wine pairing suggestions. I am using a combination of american and cheddar cheese and will be baking it with a bread crumb topping. Usually I drink big red wines (zin, syrah and cab) but wasn't sure how well they would pair. I am leaning towards a Chardonnay from CA but also have some NZ Sauvingon Blanc in the house and can always pick up something else. And if you think the reds would work that would be awesome! Any suggestions would be appreciated.

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In this, however, I was thankfully mistaken. A clerk at Vin Classic in Plano simply asked 'red or white?' When I shrugged in response, he stepped toward a California Merlot, sale priced at $11.99--down from $14 or so--with the improbable name of Jed Steele's Shooting Star, vintage 2007. Great, wine by a man named Jed.

But the Merlot smelled of terroir: rusty metal, chalk, ripe fruit and dry chile. On the palate, it's a perplexing thing, at once forward and relaxed, slinging plum, spice and old leaves at you--then falling back into softer notes of wood and aloe.

More intrigue comes from the striking juicy finish, which hides a meaty quality that I just couldn't deconstruct. You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in! Now, Kraft advises buyers to cook the pasta for seven minutes or so (until it begins to melt). At that point, the box says to throw in margarine and low-fat milk. In my kitchen, such as it is, I keep only real butter and either half and half or heavy cream--a point I bring up because this may have altered the experiment. The orange cheese powder was nowhere near as salty as I remember.

Against this mellowed mac, Jed's wine gathers some depth, narrowing to wood and ripe fruit, though with a sharp spicy but not quite tannic edge. As you continue with the meal, this aspect softens, blending into the cheese flavor, finding companionship in the oozing texture. It's a good pairing--one that works because the wine mutes itself just enough to get along with cheap packaged food. Still don't know how this stuff became comfort fare. Don't even know why I finished the entire box.