Wine Ratings

What kind of dry white wine is best for a creamy pasta sauce recipe?

I want to make a creamy garlic white wine pasta dish for dinner, but am absolutely lost when it comes to choosing the right kind of dry white wine. I keep seeing people say to buy what you'd like to drink, but to be honest I haven't been exposed to many different wines. I just love the white wine pasta dishes served at nice Italian restaurants, and wanted to make my own for my husband for dinner tonight.

Public Comments

1. Pinot Gregio, not sure if I spelled it correctly. You can drink the rest of it. It is a perfect cooking wine.
2. Don't use chardonnay unless you want an overwhelming butter and oak taste. I've been using pinot grigio, sometimes chenin blanc. As a little tip, unless you want to drink wine with dinner, get one of those little 4 packs of mini bottles. Less waste that way, and one mini-bottle is usually enough, and then you always have some in the fridge for something else, like risotto.
3. Pinot Grigio will add an acidity to your creamy garlic sauce that should enhance the complexity of the flavors. Use the same bottle to serve with dinner to complement the flavors. One thing, wine doesn't react well with high heat, so go slow. Bon apetit.
4. I manage a wine shop and get questions like this pretty often. If you want to match the creamy dish with a creamy wine choose a Spanish Albariño, Italian Soave, or a French Burgundy. To cut through the creamy dish serve an Arneis, a French Touraine or Sancerre, or a Pinot Grigio. Just check with your wine merchant that the Pinot Grigio is fermented dry because many that are produced in the U.S. have a bit of residual sugar, which wouldn't go well with your meal. Cheers