Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant - and the man can sniff out a bargain to boot. Previously – The right wines for Slim Jims, doughnuts and Spaghetti-Os and The right wines for pork rinds, Sno Balls and movie popcorn
There’s a big restaurant trend towards comfort food, which is a bit strange, since when has comfort food ever not been popular? The trend, to be honest, is more about the fact that now you can get $25 mac and cheese at the latest hipster faux-diner, when in the past you could only get $7 mac and cheese at a real diner - like the one that closed and was then taken over by food-crazed hipsters.
But, regardless of economic, attitudinal or which-cultural-moment-is-it considerations, here are a few wine suggestions for the foods that have always made us happy.
But for less pointless entertainment, try pairing your meatloaf with a robust but not too tannic red, for instance a Zinfandel like the juicy 2009 Shenandoah Vineyards Special Reserve.
Either way, I’d pair it with a dry rosé. You need some body and fruit to go with the cheese and cream of mushroom soup, but you don’t want anything too tannic as the canned tuna will make it taste metallic. One good choice: the fragrant 2008 E. Guigal Côtes-du-Rhône rosé.
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