A good wine to serve with a shrimp linguine alfredo dish?

Generally, seafood requires a wine that won’t overpower it. I’m thinking a nice prosecco (lightly sparkling dry white). But if you don’t like sparkling, you could go for a reisling, as long as you don’t go too sweet. I would think chardonnay would be too harsh.

If there is good parmesan in the alfredo, the dish should have a strong, sharp cheese flavor. You would want a bolder-flavored wine, otherwise the bold flavor of the alfredo will wash out the flavors of the wine, even make it taste weak or watery.

The old rule of thumb was to pair whites with seafood and you can do that, but it’s generally accepted now that you’re free to make pairings that taste good to you, no matter the color of the wine. Usually seafood has a delicate flavor as Grisson said, and it needs a more delicate wine. In this case, if there was a strong parmesan flavor, that would be the main flavor in the dish, not the shrimp. I’m not huge on whites, so I think I’d personally try a cab, zinfandel, or shiraz with this dish.

If it’s a less strong alfredo (more cream and butter, less strong cheese), prosecco would be great. With the parmesan-y alfredo I have in mind, I think it would be too tart in combination with the tart cheese.

You just made me so hungry.

Thanks, to the both of you.

@AlenaD G/A I guess I was thinking of my wife’s alfredo, which is mild

Pink wine :)

@flameboi Pink, in honor of the shrimp?

Pinot Grigio. A lighter-bodied wine which would go great with this dish.

Gwertzaminer

I ended up getting a delicious White Zinfandel (2 bottles) and it work out wonderfully. I was certainly feeling no pain last night, yet, this morning I am feeling a little worse for wear.

And I am by no means a cook, but. the dish (my first attempt) turned out great.

Thanks!