Chicken fettuccine alfredo... Vermentino?

[kosamd]

If I decide to prepare the chicken with emphasis on garlic would it make sense to select a pinot noir if I was willing to choose a red wine? Right now I'm pretty sure we shall decide on a pinot grigio (Tommasi sounds great, thank you hotwine) as we enjoy the varietal to begin with. But I'm just curious to see if my attempt at pairing with the red wine varietal I selected was close. Advice is more than welcome. Thanks again.