As wine professionals, we are often asked for the perfect wine and food pairing. Sometimes this is very easy and at other times, not so much. Depends on the time of year, what it is you're eating, who you're with and the setting, etc? And as often as we can intellectually create food and wine pairings that work well, sometimes it just happens too. For instance, just last week, a colleague of mine and I were at a large wine tasting in NYC. There were over 800 people in attendance and wines from all over the world were poured. Reds, whites, and bubbles from every wine-making continent - and high-quality producers and wines from each region. There was quite an eclectic and delicious array of food available as well, including what came to be our favorite of the evening? the mac & cheese bar.
This wasn't just macaroni and cheese. This was really creamy, homemade, luxuriant macaroni and cheese, with gourmet sides to add to it, like bacon, bread crumbs, and lobster. We found out right away that the best dish of the evening was this mac & cheese, with clumps of fresh lobster meat. And the perfect pairing was certainly white Burgundy! A couple that stood out above the rest:
2009 Louis Latour Corton Charlemagne, $89.99/bottle – 97 points
2007 Philippe Colin Chassagne Montrachet les Chenevottes, $47.99/bottle – 92 points
2008 Drouhin Chassagne Montrachet Laguiche, $69.99/bottle – 92 points
Each one of these showed perfect balance of mostly tree fruits (apples/pears), crème brulee, integrated oak, acidity and terrific mouth-feel. And what a great accompaniment to the wonderful, lobster mac & cheese.
I urge you this winter, with the heavier, creamier, stick-to-your-ribs fare, don't hesitate to make one of your go-to wines a nice white Burgundy. Whether it's a Premier Cru, Grand Cru, or a simple village wine, you will be pleasantly surprised at how well these whites will go with your winter fare.