@markanstead: There’s a reason full and rich white wines are brilliant with a creamy pasta. In this case, cream wasn’t actually used, but the dish is still rich (I’ve made it). The texture of a full-bodied white wine seems a perfect compliment to creamy sauce. Some prefer acidic wines, saying acidity ‘cuts through’ creamy sauces, but I think that’s a mistake! No - when your food is rich and creamy, go for body and texture in your wine. Your local wine shop or supermarket will have a California Chardonnay. The one I picked up was Bogle Chardonnay from The Wine Society, £15.50. Follow me for more wine pairing tips like this. (This reaction video for comment and review purposes under Fair Use principles. Thank you @jamieoliver).

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2026-04-17 12:12:21

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