Pasta and grains

Cream and cheese pasta

Dairy fat can be matched with texture or cut with acidity — these two styles take opposite routes to the same result.

Rich white

Classic

Fuller-bodied whites, often oaked or lees-aged, with texture and stone-fruit or nutty depth.

Cream needs either matching texture or cutting acidity; a rich white supplies both at once.

Try

Serve 10–13 °C

Solid

Bottle-fermented sparkling wine with fine bubbles and toasty, biscuity lees character.

Bubbles and acid slice through dairy fat and refresh between bites.

Try

Serve 8–10 °C

Pairing suggestions are editorial, drawn from established convention rather than measurement.