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Raviolo pairing

Chinon00 Nov 16, 2008 06:56 AM

What would anyone suggest for pairing with Raviolo (ingredients: ricotta, chive, hen's egg, brown butter and sage)?


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    Brad Ballinger Nov 16, 2008 09:32 AM

    White: Alsatian Riesling or Pinot Gris.
    Red: Langhe
    Other: Champagne

    7 Replies
    1. re: Brad Ballinger
      Chinon00 Nov 16, 2008 10:20 AM

      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?


      1. re: Chinon00
        mengathon Nov 16, 2008 07:59 PM

        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.

        1. re: mengathon
          Sam B Nov 17, 2008 05:33 AM

          "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

          1. re: Sam B
            mengathon Nov 17, 2008 10:00 AM

            Good point. Though isn't it more probable that it's a nebbiolo?

            1. re: mengathon
              Sam B Nov 17, 2008 10:29 AM

              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.

              1. re: Sam B
                Chinon00 Nov 17, 2008 10:57 AM

                It was a Langhe Nebbiolo.

        2. re: Chinon00
          Brad Ballinger Nov 17, 2008 09:34 AM

          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.

      2. maria lorraine Nov 16, 2008 10:33 AM

        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.

        2 Replies
        1. re: maria lorraine
          Chinon00 Nov 16, 2008 11:04 AM

          Sharp enough to cut the richness?

          1. re: Chinon00
            maria lorraine Nov 16, 2008 02:51 PM


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