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+--- Thread: seafood fettuccine (/thread-772.html)
- GregR - 01-28-2002
So, I'm planning on making some seafood fettuccie, and surfing through old posts, and wines reccomended to me, the one I'm wondering about is a Barbara D'Alba. The dish uses shrimp, scallops and crab, in a creamy alfredo sauce but uses half and half, and quite a bit less butter. So is this a good wine to pair with the dish? or should I look for something else, and if this is a good choice (or a different wine that is) any specifics? thanks so much.
G.
- Innkeeper - 01-28-2002
As much as am a red wine fanatic, I've have to recommend Vermantino.
- Thomas - 01-28-2002
Barbera D'Alba is not likely a good choice. I agree with IK: white wine, and a soft one at that. This dish might even do well--perish the thought--with a buttery Chardonnay...
- barnesy - 01-28-2002
This isn't an italian wine,
but I kind of like a nice inexpensive french chard for a cream sauce. I would go with a nice Macon of some sort. It should work well with the seafood and also with teh creaminess. For an american alternative...find Robert Mondavi's Coastal Chardonnay. Make sure it is NOT the newer label "private selection" but the older plain old coastal. It has a similar style to an inexpensive burgundy.
Barnesy
- winedope - 01-28-2002
yummy sounding recipe.. Louis Latour Macon Lugny, perhaps?? WD