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+--- Thread: Fetuccine Alfredo help needed (/thread-937.html)
- Kcwhippet - 09-06-2007
OK, need some help here with pairing. Before anyone suggests one, I really don't have any Italian whites in the cellar and I'm not going out for any - so need something from the cellar.
I'm making a fairly standard Fetuccine Alfredo, but with sauteed diced chicken and artichoke hearts (with a simple green salad and the rest of the ciabatta bread).
So, any thoughts??
- winoweenie - 09-06-2007
Any nice medium weight Pinot. WW
- hotwine - 09-06-2007
Maybe - just maybe - a true French Chablis.
- Kcwhippet - 09-06-2007
WW gets the gold ring!!! We picked a 2002 Siduri Hirsch Vineyard PN, and it went really, really well - more to come tomorrow.
- wdonovan - 09-11-2007
I know this is a dead duck and also it's based on "what you got" so don't flame me for wanting to know but..... Isn't this a natural for a Prosecco? Wouldn't the acid and "scrubbing bubbles" cut right through the sticky white sauce? We are not Prosecco drinkers but I would pair this with something lighter than a Bollinger, perhaps a VC Ponsardin.
- brappy - 09-12-2007
I could see that working. But when the thread was started the first thing that came to mind was a big PN from Cali. I was thinking Roar, but I love the Siduri choice. And I don't even drink much PN.....