alfredo & sausage

[stevebody]

To help the wine claw its way over the fat content in alfredo (which the NIH once compared to "just eating a stick of butter"), you'll need something with a solid acidity. Merlot, at least American Merlot, isn't usually the answer there. There's a reason why the Italians revere their Sangiovese: it's a flavorful red with crisp, assertive acids. If you don't take to varietal Sangiovese, try a "super-Tuscan", with some Cab or Merlot added for depth of flavor. A few good ones:

Small Vineyards' Sanguinetti "Nessun Dorma"
Cennatoio "Inominato"
Castel Pietraio "Tegrimo"
Renzo Masi "Erta e China"
Monte Antico
Villa Puccini

Non-Tuscans that'll work:

Arnaldo Caprai Montefalco Rosso
Solo Marrema "Micante"
Petra "Zingari"
Seghesio "Bouquet"

If you can't find any of those, fall back on the Pinot. Won't be the same but you'll taste it, at least.