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+--- Thread: fish and pasta (/thread-1138.html)
- dozer - 05-05-2002
What do people recomend with a shrimp alfredo?
- hotwine - 05-05-2002
I would choose carefully, because of the creaminess of the alfredo sauce and the muted tanginess of the shrimp. From my cellar, that would call for a Tommasi Pinot Grigio, or Dom. de la Rossignole Sancerre (Sauvignon Blanc) or a Deerfield Ranch SB. Within that narrow range, the choice would be driven by the flavor components of the alfredo: for a straight up alfredo, I like the Tommasi, but for a slightly herbal style would choose the Deerfield. And for the very delicate sauce, without dominant components, the Rossignole. All would be served well-chilled. There are many other PGs and SBs available, but those are my preferences.
- Bucko - 05-05-2002
Another nice choice is Kim Crawford Unoaked Chardonnay.
- Innkeeper - 05-06-2002
The unwooded chardonnay would work fine. Would also consider a Vermentino. It is a big, relatively low acid, Italian White. Going on the assumption that the Alfredo flavor will dominate the shrimp flavor. If not, the SBs would be the better way to go.
- Thomas - 05-06-2002
There is a sweetness to shrimp that goes rather nicely with crisp, fruity whites. But the Alfredo would take you in another direction. So, something in the middle might be nice--let's see: Gruner Veltliner; Albarino!