2006-10-26 05:02:09 · 17 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
A nice dry Riesling should be great -- the acidity will balance out the creaminess of what you're eating.
2006-10-26 15:46:39 · answer #1 · answered by nathanyarnold 2 · 0⤊ 0⤋
Usually you pair red wines with red meat. White wines go well with chicken and seafood.
Your choice should be a white for white clam sauce and pasta.
Pinot Grigio and Sauvignon Blanc are usually very good. Pinot Gris and Reisling are also very good. My recommendation would be a Pinot Grigio from California if you're a beginner. There is usually a very large selection and whites tend to be less expensive than reds. Feel free to ask an employee of a liquor or wine store to make a recommendation for you. Often, they are very helpful.
2006-10-26 05:06:43 · answer #2 · answered by txwebber 3 · 0⤊ 0⤋
With clam pasta I would go Italian white and choose Orvieto Classico.
Classical Italian pasta wine relatively inexpensive, available most everywhere.Chardonnays are too strong for that Riesling even too sharp for my liking Muscat and Gewurztraminer too spicy, you have delicate tastes to match the wine with.
2006-10-27 01:02:18 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Pinot Grigio, Soave, Gavi, Grechetto, Lugana, Verdicchio, Vermentino, Sauvignon Blanc, Chardonnay, and I'm sure there are others.... Since white clam sauce has white wine in it, a white wine would complement it best.
2006-10-26 05:25:24 · answer #4 · answered by ? 3 · 0⤊ 1⤋
I enjoy pairing dishes like these with a white Burgundy from the Macon region. A Pouilly Fuisse, which is a chardonnay varietal would go well. The terrain in this area is chalky and this results in a wine that is crisp, not too creamy with balanced acidity and matches well with seafood dishes with white sauces I think.
2006-10-26 08:59:35 · answer #5 · answered by wine&foodcat 3 · 0⤊ 1⤋
White wine
2006-10-26 05:03:20 · answer #6 · answered by Anonymous · 0⤊ 1⤋
Here's my advice:
2002, Ch. Ste. Michelle Gewurztraminer Columbia Valley, Washington
Price: $9.99
2006-10-26 05:07:48 · answer #7 · answered by MARY L 5 · 0⤊ 1⤋
I'd go with a sauvignon blanc or pinot grigio. The crispness cuts through the creamy pasta.
2006-10-26 05:04:47 · answer #8 · answered by chefgrille 7 · 0⤊ 1⤋
Chardonnay. An excellent compliment to the sauce.
2006-10-26 05:07:34 · answer #9 · answered by Crazy-N-Luv 4 · 0⤊ 1⤋
Soup, soup, A tasty, soup, super spicy, Carrot and coriander, Chilli chowder, Crouton, crouton, crunchy friends in a liquid broth, I am gazpacho, oh, I am a summer soup, mmm, Miso, Miso, fighting in the dojo, Miso, Miso, Oriental prince in the land of soup!
2016-05-21 22:21:06 · answer #10 · answered by ? 4 · 0⤊ 0⤋