Would you say that comfort food is about face-planting carbs, or perhaps the soothing nature of soup? This is contemplated in Ottolenghi’s latest book, “Comfort.” One thing I’d add to his examination of what makes food comforting, beyond what we’re eating and who we’re eating with, is what wine we’re pairing it with. When there’s a chill in the air and darkness sets in early every day, a glass of wine not only enhances the comfort factor it makes dinner feel special. If some of your favorite face-planting fare is pizza, mac and cheese, or chili read on for Italian wine pairings for these classic comfort foods.
To prove my point, I conducted some fun experiments in the kitchen with samples I recently received.
Margherita Pizza and Chianti Classico
Making pizza at home can sound daunting, but it isn’t hard and the Wolfgang Puck pizza dough recipe I use has been fool proof for me. It just takes a little planning ahead because the dough needs time to proof and rest. Plus, toppings require a little prep. Once everything is ready, though, the process goes pretty quickly and the pizzas only take about ten minutes to cook.
Okay, I admit this home version of Margherita pizza isn’t classic, so please spare me any unkind comments on social media! To use up some cherry tomatoes I had on hand, I slow roasted them in the oven and used the flavorful result in lieu of tomato sauce. I used fresh mozzarella from Ferndale Farmstead because I wanted to support a Washington cheesemaker.
For the hubby, I made a mushroom pizza and mixed in a little truffle cheese because he prefers those flavors.
Wine Pairing for Margherita Pizza
Villa Nozzole Chianti Classico (SRP $22.99)
Chianti can be confusing. It’s a wine region in Italy and the grape the wine is made from is primarily Sangiovese. We tend to consume a fair amount of Sangiovese in our house because it’s got a fair amount of acidity which makes it food friendly. As a result, it’s a fantastic choice to serve with dishes that include tomato sauce which is also acidic. Anytime pizza or pasta marinara is on our table, so is Sangiovese.
This supple red delivered some bright red cherry flavors balanced by old world character and earthiness. As expected, it was a harmonious pairing with my take on a Margherita pizza as well as with the mushroom pizza. Chianti Classico should be your house go-to Italian wine pairing for this classic comfort food!
Baked Mac and Cheese and Chardonnay
During holiday season there are a lot of temptations and indulgences, so the hubby and I try to balance that out with some healthier meals. Sure, mac and cheese might not be considered health food, but with a few tweaks it’s possible to lighten it up without sacrificing flavor. Usually I prepare my own recipe for Baked Mac and Cheese, but it’s become a challenge to source the quark, a type of fresh cheese. So, this time I followed the recipe from the cookbook, “Moosewood Restaurant Low-Fat Favorites”. The trick is to substitute the calorie laden béchamel sauce with a puree of cottage cheese and combine it with mustard and grated onion. It offers so much flavor that less grated cheese is required. I also incorporate whole grain pasta, which tends to be a little heartier.
For a way more indulgent mac and cheese, give Ina Garten’s recipe on the Barefoot Contessa site a try.
Wine Pairing for Mac and Cheese
The cheese and the mustard are perfect complements to Chardonnay.
Bollini Barricato 40 Chardonnay (SRP $18.99)
It’s not often I come across Chardonnay from Italy and rarer still, one from the Dolomite mountains. The wine sees a mix of stainless steel and oak so it’s not like some of the big oaky Chards produced in the U.S. To soften things up yet maintain some brightness, a portion undergoes malolactic fermentation. Then, it all ages on the lees (yeast particles) to add complexity. The result is a food friendly wine that doesn’t overpower and is a fantastic partner for macaroni and cheese.
Chili and Taurasi
When the temperature drops, chili is regularly in our dinner rotation. I prepped this batch in a hurry because we received threats of a bomb cyclone heading toward the area. The lights repeatedly flickered as though we might lose power. So, as I often do while preparing dinner, I improvised to incorporate ground turkey since that was what we had on hand. The tricky thing about pairing chili with wine is that spicy heat can amplify the sensation of the alcohol in wine. To combat that, I minimize the amount of chili powder and rely more on spices such as cumin and smoked paprika. A recipe on Relish does something similar.
Villa Matilde Taurasi DOCG (SRP $42.99)
Here’s another label that might be confusing. Taurasi is a red wine region in Campania. The grape in this case is Aglianico. I was particularly excited to try this wine because I rarely come across this variety and it was such a pleasure to experience.
This brooding, complex red delivers flavors of dark fruits, black cherry, plum and leather wrapped up in velvety tannins. A little time in a decanter helps smooth it out. This was another exciting match for us, proving there is an interesting array of wine pairings for comfort foods.