Butternut squash ravioli with sage butter: wine pairing
Tis the season for squash and gourds. But more than looking at them as decoration, I prefer eating them. And for butternut squash, few ways are better than as ravioli with sage/butter sauce.
So, which wine would you pair with these delicious, autumnal ravioli? I have some thoughts but will hold them for the comments.
To anticipate your comments, I didn’t call it “impossible” as is my wont, because it’s merely a tricky blend of sweet, salt, fat and herbs.
If you want an impossible pairing for this week, surf over to the WSJ and read Jonathan Safran Foer on eating dog. But apparently eating a low-fat diet will make you less pissy than eating a low carb diet, so maybe staying here and thinking about pasta will put you in a better mood.
Nov
10
2009
On November 10th, 2009 at 12:10 pm ,Boettcher wrote:
A nice Arneis pairs well with this dish.
On November 10th, 2009 at 12:47 pm ,Jake wrote:
I want to say Viognier – something rich and viscous with minerality. Rhone or maybe a good VdP d’Oc
Wait… change that to a good Vouvray or other Loire Chenin Blanc. Gaudrelle, Huet, maybe go crazy with some Joly.
Also Alsace Pinot Gris/Riesling.
I think there are a lot of good options for this one…
On November 10th, 2009 at 1:15 pm ,Cindy wrote:
I was thinking Riesling or Chenin Blanc in a lighter style. … A rich wine with such a rich entree sounds like a little much to me, but that’s more about personal taste than anything else.
On November 10th, 2009 at 1:15 pm ,Michael Madrigale wrote:
Alsatian Pinot Gris would fit the bill. Preferably one not too overloaded with RS. Something like 1998 Pinot Gris Cuvee a Jean Hugel would work like a charm
On November 10th, 2009 at 2:06 pm ,Tizzylish wrote:
Ok, I am going where my heart is….I know this is probably a ‘wrong’ answer but I love a spicy Cote du Rhone red that will balance out the sweetness of the Butternut squash and work in harmony with the sage. How about my new favorite, Domaine la Garrigues, Cuvee Romaine 2006? Comfort food heaven!
On November 10th, 2009 at 2:24 pm ,Mike Veseth wrote:
Only one choice for me: Valpolicella Ripasso. A little bitterness balances the sweetness of the zucca really well. And the acid, butterfat and salty cheese work together, too. A real party in your mouth!
On November 10th, 2009 at 3:20 pm ,Mary Cressler wrote:
I like Grüner Veltliner with this dish. Goes with the herbs, and can be rich enough for the butternut squash. Viognier can be a good choice too. Love love love sage butter sauce!
On November 10th, 2009 at 3:51 pm ,ConstanceC wrote:
I second the suggestion for Gruner Veltliner — perfect company for squashes and just about anything! My second choice is a dry Riesling
On November 10th, 2009 at 3:58 pm ,kelkeagy wrote:
I’m in the Gruner Veltliner, Riesling and Viognier camp!
On November 10th, 2009 at 4:01 pm ,Russ Winton wrote:
Pinot Gris would really work well. Oregon’s King Estate Pinot Gris would be terrific.
On November 10th, 2009 at 4:42 pm ,John wrote:
Alsace strikes the right chord but I like to think that the florals of Muscat would contrast nicely with the sage, and that the mineral/fruit core would work well with the butternut squash. My choice: 2005 Muscat Tradition from Domaine Stirn
On November 10th, 2009 at 7:34 pm ,Lynne wrote:
The last time I made this, one of my favorite fall dishes, we had an Alsatian Pinot Gris. I don’t recall which exact one, but it was certainly from a tried-and-true reliable producer like Trimbach or Hugel. Went well, great acidity fit. Next time we’ll try something recommended by one of the commenters here!
On November 10th, 2009 at 9:02 pm ,The Wine Mule wrote:
It’s really okay to drink red wine with vegetables…so how about a bottle of Peter Zemmer Pinot Nero Alto Adige. Light, but with lots of earthy character. Good acidity provides a foil for the butter, and there’s some good aromatic herbal quality to match to the sage.
On November 10th, 2009 at 9:21 pm ,Christy Frank wrote:
I’m thinking a white Bandol or Cotes du Provence. Just had one that had a bit of nuttiness, a tiny touch of herbs, a nice salinity and a texture that managed to be both rich and crisp at the same time. Magic.
On November 10th, 2009 at 11:48 pm ,Ian wrote:
This is actually quite an easy one for me. I work in the wine industry from the wholesale side, and the other day I was out working with a very delicious little wine from Puglia. The name of the wine is Passitivo Triade, and it’s a blend of Grecco Fiano & Falanghina. It was unbelievably delicious, and it had this great finish of pumpkin and all spice on the back palate. So, the supplier and I actually had a couple glasses of the Triade with Butternut Squash at one of my accounts that day and it paired perfectly. If anyone would like to try it out, the supplier/importer is Wine concepts of Maine. Email me for contact info!
On November 11th, 2009 at 6:36 am ,Alex Anthopoulos wrote:
Alsace Pinot Gris — hands down, the winner.
Alex
On November 11th, 2009 at 7:36 am ,Joe wrote:
How about an unoaked Mencia from Bierzo like the Peique! If you want Oregon Pinot Gris try the classic, Elk Cove.
On November 11th, 2009 at 7:47 am ,Meg Houston Maker wrote:
The above pairings all seem felicitous, but since nobody else has mentioned it, I’ll throw Sancerre into the ring. I think the leaner Sauvignon Blanc would feel cleansing and would pair well with the sage.
On the other side – the camp recommending Viognier – perhaps a Moscato Giallo, on the premise that these would be equal in intensity. This would be too much in my mouth, though; I’d prefer a sharp counterpoint to this unctuous dish.
On November 11th, 2009 at 9:21 am ,Derek Swanson wrote:
Perfect opportunity to indulge in a buttery, over-oaked California Chardonnays. Everyone knocks them now, but you know you love them. Rombauer Carneros made this a great Tuesday night meal.
On November 11th, 2009 at 10:43 am ,Mike Veseth wrote:
I’m really surprised there are so few terroiristes in this group! Zucca ravioli (of which this is a variation) is a classic Northern Italian dish. I have great memories of a plate at lunch in Verona. My inclination is always to match local wines with local cuisine, especially for Italy where both wine and food have such strong regional character and where they evolved together over the years. I expected to see more Italian wines mentioned here. Oh well. De gustibus, as we economists say, non est disputandum.
On November 11th, 2009 at 11:04 am ,Dylan wrote:
I’m definitely a supporter of Pinot Gris in this pairing. I was fortunate enough to have someone make the pairing for me. On a side note, I’m not sure what to say regarding the low-fat diet study. That would also suggest people like Buddha and Santa should be a lot less jolly.
On November 11th, 2009 at 3:09 pm ,Joel Burt wrote:
I would like to throw Fino Sherry into the ring; I think that would pair quite well.
On November 11th, 2009 at 4:17 pm ,Solo500 wrote:
Vernaccia!!
On November 11th, 2009 at 4:35 pm ,Dr. Vino wrote:
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!
On November 11th, 2009 at 5:27 pm ,Tim McDonald wrote:
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.
On November 12th, 2009 at 12:01 am ,The Wine Therapist, Phillip Nikpour wrote:
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
On November 12th, 2009 at 12:05 am ,The Wine Therapist, Phillip Nikpour wrote:
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!
On November 12th, 2009 at 4:33 am ,babylonfalling wrote:
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).
On November 12th, 2009 at 8:46 am ,vinska klet wrote:
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.
On November 12th, 2009 at 9:29 am ,ипотпал wrote:
I don’t mind eating them but they look amazing, no doubt about that
On November 12th, 2009 at 10:03 am ,dw wrote:
Pinot Noir…enough mineral and tannin to balance the sweetness.
On November 13th, 2009 at 11:29 am ,Simona wrote:
why not a Malvasia Colli Piacentini DOC (still one)?
On November 14th, 2009 at 9:24 am ,Alex Anthopoulos wrote:
In addition to Alsace Pinot Gris, a well-aged white Hermitage works with this dish.
On November 14th, 2009 at 1:11 pm ,tew wrote:
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?
On November 16th, 2009 at 12:54 pm ,Sharon K. wrote:
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
On November 17th, 2009 at 8:15 pm ,dcpatton wrote:
I suggest an Albarino with crisp acidity. It should be a good match.
On November 17th, 2009 at 11:53 pm ,Jen wrote:
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!
On December 15th, 2009 at 11:39 pm ,Kimberly wrote:
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!
On January 6th, 2012 at 5:12 pm ,glutathione wrote:
glutathione…
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On September 18th, 2012 at 4:59 am ,jim gerber wrote:
The waiter suggested Malbec against my judgement but it was amazing with sage and balanced the squash well too.