Wine Information

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

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?

Public Comments

1. Hello: Red wine is always best with pasta,especially spaghetti or lasagna. Just choose a brand of red wine that you are familiar with and a brand that you know that has a good reputation.
2. both would be fine, but white wine would go better with the white sauce.
3. White wine. Riesling.
4. Italian White - something like Pinot Grigio is lovely with Pasta!
5. 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.
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.
7. 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
8. i'd call olive garden and ask them what wine do they serve with there pasta they will tell you tell them your coming for dinner
9. Reds go good with pasta. Try a shiraz. But really, if you like whites go with them.
10. 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.
11. 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
12. Get a Pinot Grigio for that pasta dish youre going to have. It will compliment it nicely.
13. white for sure red wine is grossss id go with a niec pinot grigio orrr yellow tail are all good or rhino is my favorite
14. 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.
15. A pinot grigio would be perfect for the light sauce. It has a nice crisp taste with a hint of fruit.
16. 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.