Wine pairing with pasta in cream sauce

I was going to make a pasta dish tomorrow night with a cream sauce. I will also have peas and either smoked salmon or prosciutto in it...and suggestions on a wine pairing? Thanks in advance!

Chardonnay, much as it pains me to type that word. This sort of dish just screams for something from Puligny or Chassagne, if you've got the sources and can take the pain of the price tag.

If you use the prosciutto, see if you can find a 2004 Carpineto "Dogojolo". Its a 80% sangiovese / 20% cabernet sauvignon blend that we've been having excellent luck pairing with cream and/or butterbased pasta sauces.

Richard

Agree with Stuart, particularly if you happen to have a bottle of oaky Chardonnay that you want to get rid of laying around.

[Jenise]

Agreed about chardonnay with cream and peas both: you can hit a home run with an Italian chardonnay like Aviognesi. A good Italian pinot blanc like the Vignalta from the Veneto would be great too; and I wouldn't turn my nose up at an Arneis or Soave.

I have made such a dish using warm smoked salmon flakes (rather than cold smoked lox or nova). It is very flexible with a variety of white wines. Alsace riesling is a good choice, as would be Chablis.

I have made such a dish using warm smoked salmon flakes (rather than cold smoked lox or nova). It is very flexible with a variety of white wines. Alsace riesling is a good choice, as would be Chablis.

Thank you Bernard for what I know is the answer, since I've done it too, but I've done the Chardonnay thing also. My problem with those other Chardonnays is often the wood--overly wooded wine and food, yuck!

But Maria, if you want to stay Italian, try a big white like Falanghina or a thinner red like Lagrein.

Thank you everyone for all of the suggestions.

I made the pasta with the smoked salmon so I went with a Pouilly-Fuisse. I was pretty good.

I think that I would definitely try some of the Italian white suggestions with it next time. I have never had any Italian wine before...but I wrote all of your suggestions down. I make that dish quite often, so I am excited to try and pair it with the different wines.

If you use the prosciutto, see if you can find a 2004 Carpineto "Dogojolo". Its a 80% sangiovese / 20% cabernet sauvignon blend that we've been having excellent luck pairing with cream and/or butterbased pasta sauces.

Richard

Richard, when I make this dish with prosciutto, I will certainly try this wine. I am partial to red...and it sounds like a lovely match.

Thanks again everyone!