White · 2025
Trop Content Chenin Blanc
Krüger & Roux
Swartland · Afrique du Sud
View →At the table
Creamy pasta
For creamy pasta, look for a white that combines freshness and body: lively enough to lift the sauce, present enough to match its richness.
The pairing
Why it
works.
Cream, butter and cheese add a lot of roundness to the dish. A wine with good acidity brings contrast and prevents the whole from becoming heavy, while a bit of texture lets it stay present alongside the sauce.
A Chardonnay is a natural choice with a rich or buttery sauce. A Chenin blanc or a fresh, textured blend works very well when you want more liveliness. For a simpler sauce, a lively Aligoté can be especially refreshing.
In practice
The richer the sauce, the more freshness you need in the glass. But don't automatically pick the lightest white: it also needs enough body to stand up to the cream, butter or Parmesan.
In the glass
What to
look for.
Chardonnay01
Chenin blanc02
Aligoté03
Fresh, textured white04
White with good acidity05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
A very light, neutral white can be lost behind a rich sauce, while an overly oaky wine can make the whole even heavier.
When serving
Serve these whites around 10 to 12 °C rather than ice-cold. Richer wines benefit from warming slightly in the glass.