We're gonna have pasta.. should i get white or red wine?

Question

I'm probably gonna have white sauce or just lemon butter sauce. And i prefer white wine. any tips on what bottle of wine i should pick? Australian, italian, spanish? I want a sweeter taste and less alchohol after taste? is that still possible?

Answer 1

Reds go good with pasta. Try a shiraz. But really, if you like whites go with them.

Answer 2

Since you said you're going to be having a white sauce or just lemon butter sauce, I believe a white wine would be more appropriate. If you were going to have pasta with a red sauce, a red wine would be more appropriate.

When most people drink white wine, they seem to go with a Chardonnay or a Pinot Grigio. However, I prefer sauvignon blanc or gerwurtraminer.

Answer 3

Definitely go with a white wine... Red Wine and Lemon Butter ??? BLECK.... Shame on anyone who thought that red would be appropriate...lol. And as far as the "sweeter...less alcohol taste"... that's a matter of YOUR taste-buds, but you could try a Sauvignon Blanc, specifically one from the Marlborough region of New Zealand. (they are really hot right now, and producing some excellent varieties). You can find a "good" one for $10 or $12 or a "really good" one and still keep it around $20. A Reisling or Viognier would be "sweeter" but I personally find them offensively sweet, almost like a desert wine. Actually here's a link for you to read up on before you head to the store of some "bargain blancs" . http://www.winepros.org/tasting-notes/020610nz-sb.htm

Answer 4

If I was looking for a "sweetish" with lower alcohol, I try a German white....look for "Spatlese" or "Auslese" below the Winery name. These wines will have residual sugar (auslese more than spatlese) and all German whites are low alcohol - usually under 10%. You could also try a French Vouvray which is a chenin blanc wine with a bit of sweet to it. In American wines I'd try any Chenin Blanc. My favorite white for the kind of dish you are contemplating though is Caymus "Conundrum" - its not cheap but I really think you will like it. Good Luck

For delicately flavored dishes like you describe, I would stay away from all the red wines.....all apologies to those who suggested red wine.

Answer 5

A pinot grigio would be perfect for the light sauce. It has a nice crisp taste with a hint of fruit.

Answer 6

Try the terrific Viognier wines with rich pasta dishes like a carbonara or an alfredo. There is truly nothing finer than a good portion of gnocchi alla Gorgonzola, covered in parmesan, paired with a great big glass of Voigner.

Answer 7

It depends on the color of your sauce. If you are going with a red sauce such as a marinara go with a red. If its a white sauce such as alfredo go with a white. You might also want to think about what meat you will serve with your pasta. Red wines go best with beef while white wines go best with pork, chicken, or seafood.

Answer 8

depends on what kind of sauce you are using. If you use a white sauce, use a white wine, Red sauce, red wine. If you go with the butter sauce, I would suggest a chardonnay with a buttery aftertaste.

Answer 9

i'm allergic to the sulfites that it is all purple wines and a few White wines - so I would desire to flow with a white wine (with out the sulfites - the label we could me comprehend) customary rule of course is purple wine with meat and WHITE wine with Fish or Poltry and something is going with Pasta. i like Yellowtail

Answer 10

Italian White - something like Pinot Grigio is lovely with Pasta!

Answer 11

White wine, and I'd go with something German, which is usually sweeter than the Italian whites.

Here's a link:
http://www.liquorama.net/index.asp?PageAction=VIEWCATS&Category=261