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

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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!

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  1. I'd go with a Burgundy Chardonnay.

    1. 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. CHAMPAGNE

        1 Reply
        1. re: whiner

          agree with whiner and brad -- Rose Champagne

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

          1. An Alsatian Pinot noir could be good with that.

            7 Replies
            1. re: tmso

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

              Thanks

              1. re: Chinon00

                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

                  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

                    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

                      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

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

                        1. re: RCC

                          Or Chitry;)

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