Pairing help please
Dinner is portabella stuffed ravioli with a sage brown butter sauce. (Thinking I may throw in some sun dried tomatoes) I found the ravioli at a local Italian market and just had to grab them. I've never used a brown butter sauce and am just not sure what to pair this with.
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depending on the mushroom varietal this might slightly favor a red. And sage slightly favors a red...
But at the end of the day I'm most interested in matching the butter sauce... Not knowing any more about this dish than I do, I'd probably go with chardonnay here, hard to go wrong with it here.
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I'd deffinitely go Italian -- either white or red. If white go for a bigger wine that hasn't seen much new oak. The whites of Alto Adige and Friuli can be wonderful. An Austrian Riesling would also be good for white. As would an Alsatian (Tokay) Pinot Gris.
I really like the Barbera suggestion for red, especially if you go with the SDT. Without the SDT I'd probably stick with a white.
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WineUnleashed
Jun 12, 2008 08:12 PM
I would try a Barbera, especially if you are going to use the SDT (will work with or without). I would definitely pair with a red from a cooler climate since you want some acid to cut the butter as well as something that can echo the earthiness from the mushrooms.
