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#1
10-12-2004, 10:59 AM
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 Pumkin Ravioli wine match I'm making a basic pumpkin ravioli filled with roasted pumpkin, parm cheese, and bit of nutmeg and balsamic vinegar. To be dressed with a butter and sage sauce. I was thinking a White Burgundy or maybe a dry Riesling. Any thoughts?  |
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#2
10-12-2004, 01:17 PM
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| White Burgundy? Riesling? This Mantova classic calls for the best Italian whites. You will find the perfect match in Pieropan Soave. The regular is excellent, but if budget permits go for the single vineyards Calvarino or La Rocca. |
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#3
10-28-2004, 10:00 AM
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 Amaretti! one of the most important ingredients is missing!! Crushed amaretto cookies!!! gives a bitter almond magic to the ravioli's.. here they also add some candied mustard fruits ( from Cermona) which also give a great kick!!! I agree with Craig on the Soave call!
__________________ Market Maven in Tuscany Everyone should try being Italian at least one a day.... |
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#4
10-28-2004, 10:30 AM
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| We had the cookies on top. I was unable to get Pieropan. Had Azienda Agricola Prà Soave Classico Superiore ‘Colle Sant Antonio’ 2000. Was uninspired but not entirely disappointed. The dinner turned out excellent though. |
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#5
10-28-2004, 10:33 AM
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| Great.. love the crushed amaretti on pumpkin soup too!Pieropan has take soave to a new level!
__________________ Market Maven in Tuscany Everyone should try being Italian at least one a day.... |
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