Pasta
Almost anything can be achieved with this versatile staple. For Creamy Pasta Sauces, try richer whites (Chardonnay - bigger/oaked styles). Where Olive Oil is used, generally accompanied by seafood, match aromatic whites with good acidity (Riesling, Sauvignon Blanc, Pinot Gris/Grigio). With Tomato Based Sauces, often with a bit of zing, try a richer style red (Cabernet, Shiraz and their various blends).