I’m always on the search for the best wine pairings for my favorite foods to eat. Although I like to dabble in the kitchen often, I don’t typically spend a lot of time shopping and preparing for a meal unless I am hosting a special dinner party. But when I do, I usually go all in. One of my favorite types of food to get creative with and enjoy is pasta.
No, I’m not Italian nor have any Italian in my genealogy. Maybe it has something to do with all the different pasta dishes I experienced and loved growing up or my exposure working in Italian restaurants throughout my career. It helps that my son indulges me because he is also pasta lover and a foodie/restauranteur in general. You know the saying, it’s much easier to cook for others than for just yourself and, in this case, I have a son who fills the role of chef de cuisine/sous chef very well.
Once I narrowed down the type of pasta dish, sauce, and ingredients, I can then start exploring the best and most appropriate wines to pair with it. Not to make this too complicated, but several factors should be considered. Most importantly, think acidity, body (weight), and flavor profile of the dish with a focus on the sauce and preparation. Sometimes, I just grab a bottle of something that I like and genuinely want to drink in that moment regardless of its pairing implications.
I’m sure the suspense is killing you. What is one of my favorite pasta dishes that I made this week? The answer is Shrimp Scampi. For those who know food and are kitchen pros, this may seem like a simple dish. In a way, it is, unless you want to take it to the next level as I do. If interested, the actual recipe used is listed at the bottom of the page. For step-by-step instructions on how to prepare, feel free to reach out.
For purposes of this post, all the wines discussed should pair well with all shrimp scampi recipes if you use the basic ingredients. Basically, the wine you choose should have a crisp acidity to balance the richness of the dish. It should also have a light to medium body to match the texture of the shrimp scampi sauce.
In terms of flavor profile, the wine should have citrus notes to complement the lemony kick of the sauce. It should also have herbal flavors to balance the garlic and olive oil. Additionally, the wine should offset the saltiness of the dish.
The obvious choice among many sommeliers and pros would be reaching for an oaked Chardonnay, especially from California, with this dish, which is an excellent choice, but those if you don’t care for Chard, here are some other great domestic and international white wine options. Many Italian whites, like Vermentino, will get the job done.
Sauvignon Blanc
Sauvignon Blanc is a crisp and refreshing white wine that pairs well with many seafood dishes, including shrimp scampi. The citrusy notes of this versatile wine complement the zesty flavors in the dish, while its acidity helps to cut through the richness of the butter and garlic sauce.
When pairing a Sauvignon Blanc, look for a bottle that is light-bodied and unoaked, with bright acidity and notes of lemon, lime, and green apple. New Zealand Sauvignon Blanc is a popular choice for this pairing, as it tends to have a strong herbal character that complements the garlic scent and herbs in the buttery sauce.
The refreshing crisp texture of Sauvignon Blanc, like Sancerre, in Loire Valley of France would be a lovely combination.
Pinot Grigio
Pinot Grigio is another popular option among white wines that pairs well with shrimp scampi. Like Sauvignon Blanc, neutral Pinot Grigio is light-bodied and has bright acidity, making it an excellent choice to cut through the richness of the butter and garlic sauce in the dish.
When choosing a Pinot Grigio, look for a bottle that is dry, with crisp acidity and subtle fruit flavors. Italian Pinot Grigio from the Veneto region is a classic pairing for its acidity and citrus notes, which complement the lemony kick of the sauce.
I also like the lightly spicy style of Pinot Grigio from Friuli-Venezia region in northeast Italy. They typically have enough body/weight to match the richness of the butter component, but that savory/woodsy spice note helps complement the shrimp.
Pinot Gris
Pinot Gris is another aromatic white wine that is typically from northeast France but can also be found in parts of the U.S. This wine is similar to Pinot Grigio, but it can have a slightly richer and more complex flavor profile. Its flavors will accompany the buttery and garlicky notes in the dish while also offering a touch of spice and complexity to the pairing.
When selecting a Pinot Gris, opt for a bottle that has a medium body and good acidity, with flavors of ripe pear, apple, and a hint of spice. Oregon Pinot Gris is a popular choice for this pairing, as it tends to have a rounder and more full-bodied flavor profile.
Other International Options/Under-the-Radar Wines
This dish calls for a fresh and savory wine to help cut through the richness of the butter and olive oil but that can also handle the strength of the garlic and match the subtle sweetness in shrimp. Try a rare wine from southern Italy called Fiano di Avellino. It is widely unknown domestically and hard to find in the states, but a great one to search.
Try Albarino from Rias Baixas region of Spain. This coastal region on the Atlantic Ocean is known for their pristine and delectable seafood. The salty/saline brine from the Albarino is great with the garlic.
Which one of these wines is your favorite? If you plan on making or serving Shrimp Scampi or any of other similar pasta dish and need assistance with the pairing, don’t hesitate to ask.
Here is the Shrimp Scampi recipe I will used for dinner. For the most part, this is a classic version of the dish but with some subtle tweaks. Preparation with peeling, de-veining of the shrimp, and cooking will require about 30-40 mins. Hope you enjoy my incredible friend Noelle.
Ingredients
- 1 pound large shrimp, peeled and split down the back, veins removed
- Kosher salt
- 1/2 teaspoon baking soda
- 4 tablespoons extra-virgin olive oil, divided, plus more as needed
- 4 teaspoons minced garlic (4 to 5 medium cloves). Minced is best because of surface area.
- Pinch red pepper flakes
- 1/2 cup dry vermouth preferable, or dry white wine, like Sauvignon Blanc. Whatever wine you cook with should be the wine you drink with it.
- 3 tablespoons unsalted butter, cut into tablespoon-size pieces
- 1 tablespoon fresh lemon juice and 1 teaspoon grated zest from 1 lemon
- 2 teaspoons minced parsley, tarragon, and chives.
- 2 pinches of fresh ground pepper
- Optional – To add pasta, boil linguini or spaghetti for 10 mins (not too long) while cooking the shrimp. Strain and add some pasta to shrimp pan, mix well, and simmer on low heat with a cover for infusion
- Optional – add fresh grated parmesan cheese on top
Cheers,
Michael