Wine Information

whats a great wine to have with white clam sauce and pasta?

Public Comments

1. White wine
2. get a $500 dollar bollar of chateau chit
3. Black Tower. A German Rhine Wine.
4. Stag's leap chardonnay
5. Try a Gavi di Gavi or, if you can't find that, stick with good ol' Pinot Grigio.
6. I'd go with a sauvignon blanc or pinot grigio. The crispness cuts through the creamy pasta.
7. 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.
8. Any good french or italian white wine.
9. Chardonnay. An excellent compliment to the sauce.
10. Here's my advice: 2002, Ch. Ste. Michelle Gewurztraminer Columbia Valley, Washington Price: $9.99
11. My personal favorite is Pinot Grigio
12. 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.
13. 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.
14. A nice Cab will be a great choice.
15. A nice dry Riesling should be great -- the acidity will balance out the creaminess of what you're eating.
16. 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.