Pinot Noir for a wine
Belgian Quadrupel for a beer
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What kind of mac and cheese are we talking here?
I would lean towards a GSM blend or Pinot Noir for lighter cheeses, but I would heads towards a cab for any smokey cheeses or sharp cheddar’s.
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Last night we had a pretty standard mac & cheese with elbows & sharp cheddar.
I’m with the red wine camp here. Not the light or hefty reds, but somewhere in between.
Ok so with Cheddar, I’d go heavier. Either a Cab or a Cab blend. Or a Chianti.
Try Terlano Gewurz. It works.
My grandson prefers milk but will accept water if necessary. He suggests that chocolate milk is a bad pairing because the brown color of the chocolate clashes with the creaminess of the cheese.
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