At the table
Creamy pasta
For creamy pasta, look for a white that combines freshness and body: lively enough to lift the sauce, present enough to match its richness.
The pairing
Why it
works.
Cream, butter and cheese add a lot of roundness to the dish. A wine with good acidity brings contrast and prevents the whole from becoming heavy, while a bit of texture lets it stay present alongside the sauce.
A Chardonnay is a natural choice with a rich or buttery sauce. A Chenin blanc or a fresh, textured blend works very well when you want more liveliness. For a simpler sauce, a lively Aligoté can be especially refreshing.
In practice
The richer the sauce, the more freshness you need in the glass. But don't automatically pick the lightest white: it also needs enough body to stand up to the cream, butter or Parmesan.
In the glass
What to
look for.
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
We don’t have an alcohol-free bottle to recommend with this dish yet. Our selection is growing.
What to avoid
A very light, neutral white can be lost behind a rich sauce, while an overly oaky wine can make the whole even heavier.
When serving
Serve these whites around 10 to 12 °C rather than ice-cold. Richer wines benefit from warming slightly in the glass.