Wine pairing for fettuccine alfredo

[S_teve_R_edenbaugh]

Valentini Trebbiano, Emidio Pepe Trebbiano, basically any high-acid, unoaked Italian white…Verdicchio, Vermentino, Arneis, Fiano di Avellino, etc.

[Brian_G_r_a_f_s_t_r_o_m]

Chardonnay is my first answer, but I acknowledge what was said in the OP. Chenin Blanc works just about anytime Chardonnay works.

I agree with the idea that a high acid white is the way to go, to cut through the richness, but – for me – this is one of those dishes where rich-stacked on-rich works best. Yeah, some acidity is nice, but I’d be looking to go with a rich/broader Chard. over a leaner, more mineral-driven example.

As usual, there are likely many different options that would yield success.

[lleichtman]

We drink sparklers with this but does not have to be Champagne though I like this. Reds don’t seem to be that good with it.

[Adam_Frisch]

Off dry Riesling? Or is that every Riesling?

Any sweet Riesling gets put in the incinerator immediately at my house!

[Morten_Batbukt]

Barolo/Barbaresco/Nebbiolo for me. Or Champagne.

Same for me. Even young Barolo from a more elegant producer (Burlotto, Rinaldi, Sobrero etc).
However, it depends on the Alfredo. I’m aware that people make different versions, but with the classic - just pasta water, butter and well aged parmiggiano reggiano - I’m a big fan of nebbiolo.

[HoosJustinG]

Acidity to pierce that cream/cheese wall. Champagne ideally IMO.

I move that we ban Champagne as an answer in “what should I pair with this dish” threads. I mean, it’s like the free square on the bingo card.

Fair in general… but in this case with a “decadent” Alfredo sauce, it’s the only beverage I’d actually want.

[Chris_Seiber]

Yikes, I’m the only red/fettucine alfredo person.

Pardon me while I go examine my life.

Barolo/Barbaresco/Nebbiolo for me. Or Champagne.

I agree, a high acid Italian red would work well too.

Really, this isn’t a particularly difficult or finicky dish to pair wines with. Probably almost any wine would do at least okay, and a good number of whites and reds would work positively.

[K_N_Haque]

My go to for cheesy-goodness dishes (without tomato) is a Savoie white.

[RichardFlack]

My thought would be a riper Chablis such as Julien Brocard Boissonneuse ‘18 or good Aligoté like Benoit Ente.

[Jim_Stewart]

Anyone have successful paring recommendations? . . .

Uh, Steve, do you have questioner’s remorse at this point?

[ChrisU]

best pairing I’ve found is a high quality Lambrusco with some acid. Something like the Cleto Chiarli Fondatore

[Neal.Mollen]

Valentini Trebbiano, Emidio Pepe Trebbiano, basically any high-acid, unoaked Italian white…Verdicchio, Vermentino, Arneis, Fiano di Avellino, etc.

Shocked it took this long for this list to pop up. Also Soave Classico, Castello di Jesi, a dry Colli Orientali del Friuli.

Also champagne.

[Morten_Batbukt]

Also champagne.

Is this the wine and food pairing version of “Carthago delenda est”?

[CGlescher]

Yikes, I’m the only red/fettucine alfredo person.

Pardon me while I go examine my life.

I’m in the red boat as well, but I like Oregon Pinot Noir’s for my cream sauce pasta’s.

[John_Morris]

I find that when the “standard” pairing is a higher acid white (e.g. cream sauces, pesto, etc.) that a leaner Pinot Noir or even a Beaujolais Cru can work very nicely. Lighter side of Grenache, too.

Yikes, I’m the only red/fettucine alfredo person.

Pardon me while I go examine my life.

I’m in the red boat as well, but I like Oregon Pinot Noir’s for my cream sauce pasta’s.

These all sound good to me.

As Chris S said, this dish should be compatible with a wide range of wines, red and white.

[S_Stevenson]

There is no correct answer. Drink what you like and you’ll live.

[Steve_Costigan]

I think that’s a toughie.

Big ol Zin? Not too fruity, the sauce will accentuate the fruit.

Maybe a Petite Sirah? Retro cellars might work well here.

All that creaminess can overpower a ‘smaller wine.’

I can totally see petite sirah as it’s big and tannic enough to carry through heavy rich dishes. It’s my go-to for grilled burgers. Cheers.

[B_Davies]

If champagne is now an illegal recommendation then I’ll revise it to Spanish cava.

[Steve_Costigan]

Anyone have successful paring recommendations? . . .

Uh, Steve, do you have questioner’s remorse at this point?

Well it did get me thinking about going in a rustic direction. My initial thought was Champagne but now I’m wondering if something that heavy obliterates the subtle and elegant.

[Chris_Seiber]

best pairing I’ve found is a high quality Lambrusco with some acid. Something like the Cleto Chiarli Fondatore

Does any wine have a higher “recommended in food pairing threads” to “actual consumption” ratio than Lambrusco?

It feels like half the threads have people recommending Lambrusco. But I’m guessing it’s probably less than .1% of the wine that WBers own and drink.

To be clear, I’m not saying your recommendation may not be a good one. I’m just marveling how one wine that hardly anyone drinks is one of the most recommended wines in every one of these threads.