572657 Sun Nov 16 07:56:08 -0800 2008 11 34 Wine 0 4177548 What would anyone suggest for pairing with Raviolo (ingredients: ricotta, chive, hen's egg, brown butter and sage)? Thanks Sun Nov 16 07:56:08 -0800 2008 26180 Chinon00 1 4177825 White: Alsatian Riesling or Pinot Gris. Red: Langhe Other: Champagne Sun Nov 16 10:32:16 -0800 2008 4177548 196217 Brad Ballinger 2 4177892 Ok so my wife ordered Raviolo out last night and we chose a Langhe; but primarily for my steak. It worked for my steak and was ok I guess for the Raviolo (there were no complaints from the better half). But what is your logic behind suggesting a Langhe and the other suggestions that you made? Thanks Sun Nov 16 11:20:06 -0800 2008 4177825 26180 Chinon00 3 4178988 I think high acidity is the key here. If you're doing a red, I'd probably go with a barbera rather than a Langhe, or something like a schioppetino. For whites, as Maria suggested, a dry chenin blanc with age. A minerally and crisp pinot grigio would have been another suggestion of mine, but Brad's pinot gris from Alsace, in retrospect, would probably do better. And of course, champagne goes with anything. Sun Nov 16 20:59:22 -0800 2008 4177892 97069 mengathon 4 4179541 "If you're doing a red, I'd probably go with a barbera rather than a Langhe" It's all together possible that the Langhe Rosso is Barbera Mon Nov 17 06:33:14 -0800 2008 4178988 13690 Sam B 5 4180321 Good point. Though isn't it more probable that it's a nebbiolo? Mon Nov 17 11:00:58 -0800 2008 4179541 97069 mengathon 6 4180413 The OP wasn't specific, but if it were Nebbiolo I believe it would be labeled "Langhe Nebbiolo". If it is a "Langhe Rosso", that implies a blend, which could incorporate many varieties - Nebbiolo, Dolcetto, Barbera, Cabernet, Merlot, etc. Mon Nov 17 11:29:13 -0800 2008 4180321 13690 Sam B 7 4180538 It was a Langhe Nebbiolo. Mon Nov 17 11:57:48 -0800 2008 4180413 26180 Chinon00 3 4180231 The flavors/texture scream Piedmont to me. Some Barbera wines may be too fruity in profile. Barolo and Barbaresco would be more than you need, so I thought Langhe Rosso. Would have some floral, earthy nuances but still be approachable when young. That's all. Mon Nov 17 10:34:10 -0800 2008 4177892 196217 Brad Ballinger 1 4177912 I'd do a Savennieres, or other wine with that slight intentional oxidation that Savennieres has. Herbal commonalities, especially the chive adn sage, matching intensity, and lovely mirroring -- caramelized toastiness, brioche, even toasted nuts -- with the browned butter. Sun Nov 16 11:33:06 -0800 2008 4177548 18222 maria lorraine 2 4177973 Sharp enough to cut the richness? Sun Nov 16 12:04:23 -0800 2008 4177912 26180 Chinon00 3 4178397 Yup. Sun Nov 16 15:51:48 -0800 2008 4177973 18222 maria lorraine