fish and pasta

[dozer]

What do people recomend with a shrimp alfredo?

[hotwine]

I would choose carefully, because of the creaminess of the alfredo sauce and the muted tanginess of the shrimp. From my cellar, that would call for a Tommasi Pinot Grigio, or Dom. de la Rossignole Sancerre (Sauvignon Blanc) or a Deerfield Ranch SB. Within that narrow range, the choice would be driven by the flavor components of the alfredo: for a straight up alfredo, I like the Tommasi, but for a slightly herbal style would choose the Deerfield. And for the very delicate sauce, without dominant components, the Rossignole. All would be served well-chilled. There are many other PGs and SBs available, but those are my preferences.

[Bucko]

Another nice choice is Kim Crawford Unoaked Chardonnay.

[Innkeeper]

The unwooded chardonnay would work fine. Would also consider a Vermentino. It is a big, relatively low acid, Italian White. Going on the assumption that the Alfredo flavor will dominate the shrimp flavor. If not, the SBs would be the better way to go.

[Thomas]

There is a sweetness to shrimp that goes rather nicely with crisp, fruity whites. But the Alfredo would take you in another direction. So, something in the middle might be nice--let's see: Gruner Veltliner; Albarino!