These days, if there’s a special occasion (broadly defined) but I’m not inclined to get int a big cooking project, i can always go with my fettuccine recipe. It was the first meal I made for Jodi, on one of our first dates, back when I was a novice cook. It impressed then, and is still tasty today, even if it’s fairly easy at this point.
So we go to this creamy fettuccine recipe fairly often, what wine to serve with it? The creaminess calls for a wine that is pretty full bodied, so that it has the weight to stand up to the creamy sauce. We’ve gone with a red at times, a merlot or something along those lines works. But more often, we go with a chardonnay or other substantial white with this one.
Recently we had the fettuccine with the 2011 Domaine Manciat-Poncet Pouilly-Fuissé. I got flint on my first taste, followed by some nice melon fruit. I also picked up just a hint of lemon. Nice round mouthfeel. That substantial mouthfeel gives the wine weight to stand up to the creamy sauce, and the melon and flint marry nicely with the flavors of the dish. A winning pairing!