ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pairing Food and Wine › Pumkin Ravioli wine match
New Posts  All Forums:Forum Nav:

Pumkin Ravioli wine match

post #1 of 5
10/12/04 at 10:59am
Thread Starter 
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?
Reply
post #2 of 5
10/12/04 at 1:17pm
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.
Reply
post #3 of 5
10/28/04 at 10:00am

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!
Reply
post #4 of 5
10/28/04 at 10:30am
Thread Starter 
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.
Reply
post #5 of 5
10/28/04 at 10:33am
Great.. love the crushed amaretti on pumpkin soup too!Pieropan has take soave to a new level!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pairing Food and Wine
ChefTalk.com › ChefTalk Cooking Forums › Food and Cooking Forums › Pairing Food and Wine › Pumkin Ravioli wine match