Pot Pie with Wine

My grandpa was a chef in the English Navy.  He traveled around the world during his tour of duty.  Although we're not blood related, he'd been in my life since the day I was born.  I loved listening to his stories, and although I was a picky eater, I loved eating his food.  His chicken pot pie was amazing.  Every night with dinner my grandpa would pour himself a glass of wine.  Granted it was jug wine and not perfectly paired, I'd grab a wine glass and fill it up with water so that I could pretend to be just like my grandpa.  I'd make him cheers before we picked up our forks.  And after a bite of his food I'd always repeat, "Yummy, yummy, yummy, good for my tummy!"

If only my grandpa was alive today to enjoy a glass of wine with!  I'd ask him to make his signature Chicken Pot Pie and I'd pour him a glass of Chardonnay.  I prefer white Burgundy, which is a French Chardonnay from the Burgundy region.  Chardonnays from this region have higher acidity since it's a cooler climate, helping to counterbalance the richness of the dish.  Both the food and wine have an earthy character, mirroring each-other.  Make sure to choose a white Burgundy with a medium to full body to match the creaminess of the pot pie.  The Maconnais region would be great.  Other wines to try with Chicken Pot Pie are New World Chardonnay, Sauvignon Blanc, Beaujolais, Pinot Noir and Sparkling wine.