Dry White Wine and Pasta

[StudentoftheKitchen]

Hi folks! I've found a couple of Linguine recipes I wanted to try out. Chicken, Shrimp and Clams. They all call for 1/2 cup of Dry White Wine. I don't drink alcohol but I like to cook so I was hoping the wine experts in this forum can help me.

I just bought a Robert Mondavi Woodbridge Pinot Grigio for my Chicken Linguine and I hope that was ok. I read a couple of labels for Pinot Grigio and they said they matched well with light pasta so I thought they might work for putting into the pasta too. I bought Mondavi mainly because he donates alot of money to my school (UC Davis) and was familiar. Thx!