what do I pair with this?

[Ericanyc]

Hi-

I am making pasta with a saffron cream sauce and wondered if anyone had any suggestions for wine pairing (also-- I am on a budget and time constraint here). Thanks!!

[Florida Jim]

Hi-

I am making pasta with a saffron cream sauce and wondered if anyone had any suggestions for wine pairing (also-- I am on a budget and time constraint here).  Thanks!!

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If its me, I'm thinking Fiano de Avilino or Greco de Tufo; Feudi di San Gregorio makes a good one of each that is widely distributed and should be in the $20 and under range.

Other possibles include Anselmi's Soave (San Vincenzo is cheap), unoaked chardonnay from anywhere (but Chablis is nice) and good Muscadet. I think the wine should have enough cut to stand with a cream sauce but should not be so intense (or woody) that the saffron gets lost.

Then too, there's always bubbly.

Best, Jim

Edited July 8, 2005 by Florida Jim (log)

[Jean Blanchard]

I'd go with the bubbly. After all, it goes with everything.

jb

[Brad Ballinger]

For its availability and low cost, Basa Rueda.

[Florida Jim]

For its availability and low cost, Basa Rueda.

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Yep, although I have yet to meet an expensive Rueda.

Best, Jim

[Ericanyc]

For its availability and low cost, Basa Rueda.

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We went with the Basa (2004) It worked out ok... my husband wasn't that crazy about it, but he did have two glasses!

Thanks

[JohnL]

I know it's too late now but......

I would have gone another way with this dish.

With wine and food pairings you can go against the grain or with the grain.

For a rich cream sauce I usually like a big rich wine.

A nice buttery chardonnay --in this case.

IMOP a rich sauce with cream usually overwhelms most wines so i like to complement the dish not counter it.

anyway--

it is often a lot of fun to take two wines with contrasting styles and open em up with dinner and see which one works best.

The other wine can go back in the fridge for later.