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+--- Thread: Chicken fettuccine alfredo... Vermentino? (/thread-660.html)
- kosamd - 04-25-2007
Hi all, new to the forums and relatively new to wine as well. I'm preparing a chicken fettuccine alfredo dish this week and was wondering if Vermentino Costamolino would pair correctly. The wine chosen must not be of the sweet variety as we prefer it that way. Something with good acidic value and low sweetness would be ideal. Any suggestions or ideas welcome. Thank you all.
- hotwine - 04-25-2007
Welcome to the board Kosamd. Afraid I'm not familiar with that wine, but Robert Parker gives it a 90 and says:
"The 2004 Vermentino Costamolino (perhaps the finest Vermentino I have ever tasted) exhibits flavors of ripe, exotic fruit (banana, pear, mango, and lemons) and salty sea breeze-like notes. With a delicious texture as well as a dry, heady finish, this wine will provide plenty of pleasure."
-Robert Parker
I'm thinking the fruit cocktail he describes could step on your alfredo sauce... so I would use a nice Pinot Grigio, esp. Tommasi - their 2005 is drinking very nicely now.
Whatever you choose, please get back to us with your notes.
- kosamd - 04-25-2007
If I decide to prepare the chicken with emphasis on garlic would it make sense to select a pinot noir if I was willing to choose a red wine? Right now I'm pretty sure we shall decide on a pinot grigio (Tommasi sounds great, thank you hotwine) as we enjoy the varietal to begin with. But I'm just curious to see if my attempt at pairing with the red wine varietal I selected was close. Advice is more than welcome. Thanks again.
- hotwine - 04-25-2007
I would not pair a Pinot Noir with that dish. If you want a red, one from Italy would be better.... had a 2000 Rucas Barolo last year with the dish, and that was very nice (about $13 at Sam's Wholesale)... that, and the Tommasi PG (about $11) are the only pairings for the dish I've used in recent years.
- kosamd - 04-27-2007
The 2005 Tommasi worked nicely, thank you again for the suggestion. The smoothness of the wine's finish paired well with the richness of the alredo sauce used. The flavor of the wine was also able to hold its own against the chicken (prepared with olive oil, salt, and garlic). Thanks to all.
- hotwine - 04-27-2007
Wonderful! Glad it worked for you. And thanks for the feedback.