The secret with pasta is to match the wine to the sauce. So, for this cream-based sauce you need something to offset the richness, so try either a Chardonnay or Semillon.

Californian Chardonnay is generally very high in alcohol because it is so hot there that all of the grape sugars are converted to alcohol- around 15% abv. Also they add oak flavouring to their Chardonnay to give it that heavy,
buttery, vanilla taste. But the classic region for Chardonnay is Burgundy in France. This is where the best are made e.g. Chablis, Mersault, Montrachet, Pouilly-Fuisse.

Good quality versions are also available from Australia such as the Hunter Valley, Adelaide Hills and Margaret River. Chile has some tasty offerings and all over Europe produces reasonable wines from
this super-versatile grape.

Next time you’re shopping for wine reach out for a Chardonnay from a different country, or an un-oaked version.

Time to discover something new.  Salut!

For more wine pairing ideas meet our very own wine angel Tracey Lee on page 86.

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