Fetuccine Alfredo help needed

[wdonovan]

I know this is a dead duck and also it's based on "what you got" so don't flame me for wanting to know but..... Isn't this a natural for a Prosecco? Wouldn't the acid and "scrubbing bubbles" cut right through the sticky white sauce? We are not Prosecco drinkers but I would pair this with something lighter than a Bollinger, perhaps a VC Ponsardin.