Bigjim68
Head Chef
I don't know just what is in your wine sauce, but assuming a white wine butter garlic sauce of some sort, I would probably use a dry sov blanc, or unoaked dry chardonnay, or something similar. Muscadet may work, but they can be flinty dry. I don't think I would have a problem with a Muscadet to drink with the dish. If you are making a red (marinara or similar sauce) I would be thinking of a Chianti or maybe even a Rioja. Tastes are different, and the above suits my taste. Dipping bread is any bread with the substance and body to survive the sauce. Most supermarkets carry fairly decent breads in the deli section. Get one of the hard crust breads. Lots of them have Artisan, Tuscan, or something similar in the name.