Pumkin Ravioli wine match

Discussion in 'Pairing Food and Wine' started by johnrov, Oct 12, 2004.

  1. johnrov

    johnrov

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    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?
     
  2. craigcamp

    craigcamp

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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.
     
  3. diva

    diva

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    Culinary Instructor
    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!
     
  4. johnrov

    johnrov

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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.
     
  5. diva

    diva

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    Great.. love the crushed amaretti on pumpkin soup too!Pieropan has take soave to a new level!