Creamy or Sauced Dishes Wine Pairing
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Creamy sauces, from Bechamel to Alfredo, are a guarantee of a satisfying meal. There’s no doubt heavy cream, cheese, egg yolks and butter make everything better. Creamy sauces, though, need special attention when it comes to wine. Not all wine can match the coating creaminess in a dairy-based sauce, and the same goes for other intense sauces.
The sauce makes the dish. What’s beneath it comes to second terms. To pair wine with creamy sauces, you need a bold, oaky white wine, a full-bodied expression with moderate acidity. Acidity in wine can cut through the cream and the fat, which might or might not be what we’re looking for.
Chardonnay, Marsanne and Roussanne are often compatible with creamy sauces, and some dry Chenin Blanc is, too. White Bordeaux is also bold enough to complement a heavy sauce, and so are the most age-worthy Alsatian whites.
Don’t forget about Blanc de Blanc Champagne, particularly at a Grand Cru and Prestige Cuvée levels. These extraordinary sparkling wines can match any sauce successfully. Discover delicious wine for sauced dishes below.