Betsy made a garlicky red sauce to which she added some shrimp just before putting over the pasta; this was served with a green salad with walnuts and apples. Now, most people instinctly reach for red wine (Chianti for me) with red sauce - and I still do with a meat sauce. But I've found for non-red-meat red sauces that a good acidic white actually works better (especially with fresh tomato sauces, although this one used canned tomatoes). So I went searching for a good Arneis or Soave, but seemed to be tapped out. So I opened a bottle of the 2002 Cazin Cour-Cheverny (this is the dry one with just "vendanges manuelles" on label, not the off-dry Cuvee Renaissance). Very floral nose, bracingly acidic and bone-dry with white peach and apricot fruit. Somewhere between a lighter dry Riesling or Chenin Blanc on the flavor spectrum. Not at all bad with the dish (though in future with advance planning I think I'd try something like a Friulian white or the Anselmi no-longer-Soave). Next time I try this wine with maybe a Chinese seafood dish, or other Asian as suggested by Mr. Tavener. B+
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.