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What wine to serve w/smoked salmon pasta with cream sauce?

worktime Jul 14, 2010 09:33 AM

I'm serving pasta with smoked salmon and a creamy vodka sauce. It's not too heavy because it has just a little cream with some tomato, basil and fish stock. I know it calls for white wine but I would like like to offer some red as well. So any suggestions, varietals only no need to offer specific wines. FYI, I'm serving asparagus and peas with dill and arugula salad on side.
Thanks for your suggestions!

  1. m
    Maximilien Jul 14, 2010 09:48 AM

    I'd go with a Burgundy Chardonnay.

    1. b
      Brad Ballinger Jul 14, 2010 12:59 PM

      Whites: Savennieres, White Burgundy
      Red: lighter Red Burgundy (Fixin, Marsannay)
      Pink: Marsannay Rose

      Better than all of those: Rose Champagne or Blanc de Noirs Champange.

      1. w
        whiner Jul 14, 2010 05:08 PM


        1 Reply
        1. re: whiner
          maria lorraine Jul 14, 2010 09:46 PM

          agree with whiner and brad -- Rose Champagne

        2. Chinon00 Jul 14, 2010 05:34 PM

          I'd pair it with Champagne and substitute the Vodka in the recipe with Champagne;)

          1. t
            tmso Jul 15, 2010 01:50 AM

            An Alsatian Pinot noir could be good with that.

            7 Replies
            1. re: tmso
              Chinon00 Jul 15, 2010 12:58 PM

              What would make a Pinot from Alsace preferable for this dish versus say one from Burgundy?


              1. re: Chinon00
                worktime Jul 15, 2010 04:27 PM

                Wow, never thunk of Champagne, hhmmm, family's not huge fans of champange but maybe I will be the trail blazer and serve a rose champagne and of course offer some whites for the cop outs.

                1. re: Chinon00
                  Vinny Barbaresco Jul 15, 2010 10:41 PM

                  Alsace pinot is typcally very light bodied and rarely has sees new oak. Of course when one mentions red Burgundy you have to be more specific as each appellation and and producers within said appellations make wines in numerous weights and styles. Personally, I would not go with a red with this dish. I would prefer a young, fresh Italian white perhaps Gavi or Arneis especially since asparagus, dill and peas are served along withe the pasta.

                  1. re: Vinny Barbaresco
                    tmso Jul 15, 2010 11:35 PM

                    Right, specifically I was thinking of the very light, not very tannic (thus amenable to being chilled), slightly sweet and fruity style of Pinot noir typical of Alsace. You might be able to find a similar wine from Burgundy, but it would be very much an exception rather than a typical wine. German Rotburgunders are also made in this style sometimes.

                    1. re: Vinny Barbaresco
                      chefdilettante Jul 16, 2010 06:55 AM

                      I was thinking along the same lines, Vinny. With the tomato, asparagus and dill, this would not be the time I'd think of white (or red) burgundies (though Villages/Petit Chablis could work). Something with acidity that's lithe--Italy would be my direction. Gavi or Arneis would work well; I might go with Vernaccia in this case.

                      1. re: Vinny Barbaresco
                        RCC Jul 16, 2010 07:42 AM

                        Perhaps another light PN would be the ones from the Loire.

                        1. re: RCC
                          Chinon00 Jul 16, 2010 08:45 AM

                          Or Chitry;)

                  2. Tripeler Jul 17, 2010 07:26 AM

                    Retsina, from Greece.
                    That should shake things up.
                    Or, try some of the vodka used in the sauce.

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