Comments on: Butternut squash ravioli with sage butter: wine pairing http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/ wine talk that goes down easy Sat, 20 Mar 2010 19:32:32 +0000 http://wordpress.org/?v=abc hourly 1 By: Kimberly http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-293732 Kimberly Wed, 16 Dec 2009 04:39:24 +0000 http://www.drvino.com/?p=5315#comment-293732 Oh-my-oh-my, this sounds like a luscious dish! I made something similar a few months ago (well, in that it was ravioli, and it was very rich, and it was very challenging to come up with a wine match to go with all various flavors in the dish!)-- ravioli with balsamic brown butter sauce. I had a devil of a time coming up with an appropriate wine pairing, so I went to a local wine merchant who has loads and loads of both wine and food knowledge, and she directed me to something called Vicentini Agostino Terre Lunghe Soave 2007. I don't usually drink whites, but this was a very nice match to my recipe. Just goes to show, find a local wine merchant you trust who is also a foodie, and you'll get awesome matching suggestions! Oh-my-oh-my, this sounds like a luscious dish! I made something similar a few months ago (well, in that it was ravioli, and it was very rich, and it was very challenging to come up with a wine match to go with all various flavors in the dish!)– ravioli with balsamic brown butter sauce. I had a devil of a time coming up with an appropriate wine pairing, so I went to a local wine merchant who has loads and loads of both wine and food knowledge, and she directed me to something called Vicentini Agostino Terre Lunghe Soave 2007. I don’t usually drink whites, but this was a very nice match to my recipe. Just goes to show, find a local wine merchant you trust who is also a foodie, and you’ll get awesome matching suggestions!

]]> By: Jen http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292743 Jen Wed, 18 Nov 2009 04:53:33 +0000 http://www.drvino.com/?p=5315#comment-292743 I am surprised that Alsacian Gewurtramier has not been mentioned that I noticed. Domaine Zine-Humbrecht, "Herrenweg"...My first though was Viognier, but many options. Now I must try! I am surprised that Alsacian Gewurtramier has not been mentioned that I noticed. Domaine Zine-Humbrecht, “Herrenweg”…My first though was Viognier, but many options. Now I must try!

]]> By: dcpatton http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292739 dcpatton Wed, 18 Nov 2009 01:15:53 +0000 http://www.drvino.com/?p=5315#comment-292739 I suggest an Albarino with crisp acidity. It should be a good match. I suggest an Albarino with crisp acidity. It should be a good match.

]]> By: Sharon K. http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292653 Sharon K. Mon, 16 Nov 2009 17:54:41 +0000 http://www.drvino.com/?p=5315#comment-292653 Here are some more ideas. While this isn't a ravioli recipe, many of the ingredients are the same. http://www.winereviewonline.com/WW_Butternut_Squash_Pasta.cfm Here are some more ideas. While this isn’t a ravioli recipe, many of the ingredients are the same.

http://www.winereviewonline.com/WW_Butternut_Squash_Pasta.cfm

]]> By: tew http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292591 tew Sat, 14 Nov 2009 18:11:32 +0000 http://www.drvino.com/?p=5315#comment-292591 I like many of the suggestions above, especially the Alsatian/German/Austrian whites, but I'd toss a ripe Cab Franc rose into the mix - enough acid against the richness and butter and complementary herbal notes. What do ya'll think? I like many of the suggestions above, especially the Alsatian/German/Austrian whites, but I’d toss a ripe Cab Franc rose into the mix – enough acid against the richness and butter and complementary herbal notes. What do ya’ll think?

]]> By: Alex Anthopoulos http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292579 Alex Anthopoulos Sat, 14 Nov 2009 14:24:49 +0000 http://www.drvino.com/?p=5315#comment-292579 In addition to Alsace Pinot Gris, a well-aged white Hermitage works with this dish. In addition to Alsace Pinot Gris, a well-aged white Hermitage works with this dish.

]]> By: Simona http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292500 Simona Fri, 13 Nov 2009 16:29:13 +0000 http://www.drvino.com/?p=5315#comment-292500 why not a Malvasia Colli Piacentini DOC (still one)? why not a Malvasia Colli Piacentini DOC (still one)?

]]> By: dw http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292170 dw Thu, 12 Nov 2009 15:03:35 +0000 http://www.drvino.com/?p=5315#comment-292170 Pinot Noir...enough mineral and tannin to balance the sweetness. Pinot Noir…enough mineral and tannin to balance the sweetness.

]]> By: ипотпал http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292165 ипотпал Thu, 12 Nov 2009 14:29:53 +0000 http://www.drvino.com/?p=5315#comment-292165 I don't mind eating them but they look amazing, no doubt about that I don’t mind eating them but they look amazing, no doubt about that

]]> By: vinska klet http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292159 vinska klet Thu, 12 Nov 2009 13:46:22 +0000 http://www.drvino.com/?p=5315#comment-292159 Definetly some Sauvignon or maybe Chardonnay for my taste. Made me so thursty i'll have to open a bottle and enjoy in a glass or two. Definetly some Sauvignon or maybe Chardonnay for my taste. Made me so thursty i’ll have to open a bottle and enjoy in a glass or two.

]]> By: babylonfalling http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292122 babylonfalling Thu, 12 Nov 2009 09:33:08 +0000 http://www.drvino.com/?p=5315#comment-292122 I often make this dish in gnocchi form, so the pumpikin is more pronounced and I pair it with a balanced style of Sauvignon (perhaps Cheatau de Sancerre or Livio Felluga Sauvignon Collio). I often make this dish in gnocchi form, so the pumpikin is more pronounced and I pair it with a balanced style of Sauvignon (perhaps Cheatau de Sancerre or Livio Felluga Sauvignon Collio).

]]> By: The Wine Therapist, Phillip Nikpour http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292086 The Wine Therapist, Phillip Nikpour Thu, 12 Nov 2009 05:05:15 +0000 http://www.drvino.com/?p=5315#comment-292086 Oh and I forgot a really nice Albarino from Spain should work phenomenally well. I have one at my store--the 2008 Lagar de Bouza Albarino which has apricots, peaches, a little touch of honey, slight saline note! Oh and I forgot a really nice Albarino from Spain should work phenomenally well. I have one at my store–the 2008 Lagar de Bouza Albarino which has apricots, peaches, a little touch of honey, slight saline note!

]]> By: The Wine Therapist, Phillip Nikpour http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-292085 The Wine Therapist, Phillip Nikpour Thu, 12 Nov 2009 05:01:37 +0000 http://www.drvino.com/?p=5315#comment-292085 For an exotic selection, I'd have a Quinta dos Roques Encruzado from Portugal though it can be difficult to find. Other Choices 2. Wellington Marsanne, Sonoma, 3. Mcpherson Viognier, Texas, 4. Willamette Vineyards Pinot Gris, Oregon 5. Champagne Drappier NV .6. Mastroberardino Lacrima Christi del Vesuvo 7. Yquem's Dry Red Choices--1. Milliere Cotes du Rhone Old Vines 2. Bogle Russian River Valley Pinot For an exotic selection, I’d have a Quinta dos Roques Encruzado from Portugal though it can be difficult to find.
Other Choices 2. Wellington Marsanne, Sonoma, 3. Mcpherson Viognier, Texas, 4. Willamette Vineyards Pinot Gris, Oregon 5. Champagne Drappier NV .6. Mastroberardino Lacrima Christi del Vesuvo 7. Yquem’s Dry
Red Choices–1. Milliere Cotes du Rhone Old Vines 2. Bogle Russian River Valley Pinot

]]> By: Tim McDonald http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-291985 Tim McDonald Wed, 11 Nov 2009 22:27:55 +0000 http://www.drvino.com/?p=5315#comment-291985 Great suggestions and I would personally comment that they all sound spot on! I would be in the Gris/Grigio camp. One with texture, maybe Alto Adige or Alsace or Oregon. Maybe even Australia. Now I am both hungry and thirsty. Great suggestions and I would personally comment that they all sound spot on! I would be in the Gris/Grigio camp. One with texture, maybe Alto Adige or Alsace or Oregon. Maybe even Australia.
Now I am both hungry and thirsty.

]]> By: Dr. Vino http://www.drvino.com/2009/11/10/butternut-squash-ravioli-sage-butter-wine-pairing/#comment-291973 Dr. Vino Wed, 11 Nov 2009 21:35:16 +0000 http://www.drvino.com/?p=5315#comment-291973 Some great ideas here! I agree with the pinot gris idea here, esp Alsace. Riesling, of course, might also do the job nicely. But I had this dish recently with the Huet Clos du Bourg sec 2005, which was a great match. Though it did make me wonder how an off-dry chenin might do. That's the great thing about food-wine pairing: there's always a chance for a re-do! Some great ideas here! I agree with the pinot gris idea here, esp Alsace. Riesling, of course, might also do the job nicely. But I had this dish recently with the Huet Clos du Bourg sec 2005, which was a great match. Though it did make me wonder how an off-dry chenin might do. That’s the great thing about food-wine pairing: there’s always a chance for a re-do!

]]>