A Californian Chardonnay Preferred to a Chianti with Creamy Pasta

We tried Tagliatelle Verde with Bacon and Tomatoes from Supercook.  However, we couldn’t find any green tagliatelle in our local shops, so used plain.  Never mind.

The sauce for the pasta contains bacon, onion, garlic, mushrooms, tomatoes, tarragon, oregano, béchamel sauce and double cream.  After combining with the pasta, the mixture is topped with parmesan and breadcrumbs and browned in the oven. This excellent pasta dish is served with crusty bread.

The creaminess in the sauce should have pointed us in the direction of something like a Chardonnay, but some of the flavours in the sauce suggested an Italian red might work and we opened a bottle of the Society’s Chianti Rufina 2011, an Italian red from the Wine Society.  This is a good wine, but not quite a good enough match with this particular meal.IMG_0428

We switched to a bottle of Cimarosa California Chardonnay 2012 from Lidl, thinking it should be able to cope with the creamy sauce and it did.

There was a bouquet of tropical fruit and these followed through in the flavours, which were accompanied by pineapple and a smooth, buttery creaminess from the oak.  A good match with this meal.IMG_0429

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