Chicken Alfredo: Chardonnay & Pinot Grigio
Chicken Alfredo’s creamy sauce and tender chicken are best complemented by wines with enough acidity to balance the richness.
Chardonnay, especially unoaked or lightly oaked, offers citrus and apple notes that refresh the palate without overwhelming the dish. Alternatively,
Pinot Grigio provides crispness and subtle fruit flavors, making it a lively partner for the creamy sauce and mild chicken.
Shrimp Alfredo: Sauvignon Blanc & Vermentino
Shrimp Alfredo combines the lusciousness of Alfredo sauce with the delicate sweetness of shrimp.
Sauvignon Blanc brings zesty citrus and herbal notes that accentuate the seafood while cutting through the sauce’s richness. For a Mediterranean twist,
Vermentino delivers bright acidity and a touch of salinity, enhancing both the shrimp and the creamy elements of the dish.
Vegetable Alfredo: Soave & Chenin Blanc
Vegetable Alfredo features a mix of fresh veggies enveloped in creamy sauce, calling for wines that highlight both the richness and the freshness of the ingredients.
Soave, an Italian white, offers floral aromas and gentle minerality that pair well with vegetables like broccoli and peas.
Chenin Blanc provides vibrant acidity and subtle stone fruit notes, making it a versatile match for the dish’s creamy and green flavors.
Pasta Alfredo: Gavi & White Burgundy
Classic Pasta Alfredo’s buttery, cheesy sauce shines with wines that offer complexity and balance.
Gavi, made from the
Cortese grape in
Italy, is light-bodied with crisp acidity and citrus notes that cleanse the palate. For a richer option,
White Burgundy (
Chardonnay from
Burgundy) brings elegance and a creamy texture that echoes the sauce while offering enough freshness to keep every bite lively.