Also, What kind are you having tonight?
2007-01-25 10:28:41 · 12 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
It does depend on what sauce you are serving with the wine. Tomato-based sauces would go well with a chianti or sangiovese. A cream-based sauce would go well with a pinot grigio or pinot gris. A light oil or butter sauce would go with the pinots or a chardonay.
Of course, the filling of the ravioli will make a difference in what you should choose. A stronger filling will call for a more robust wine, while a lighter cheese filling can be enjoyed with a lighter fruitier wine.
So many things to take into account, do as I would and get a few bottles and try a half glass of them all tonight and do the same with tomorrow's dinner also.
2007-01-25 11:17:54 · answer #1 · answered by Jim S 3 · 1⤊ 0⤋
I like fine wine but whenever I have ravioli I use inexpensive chianti. Put ice cubes in a drinking glass and pour 1/2 to 3/4 of wine and top off with 7up. Goes great with ravs.
None tonight.
2007-01-25 11:17:38 · answer #2 · answered by jamv0051 3 · 0⤊ 1⤋
This is perfect. We're having Lasagna. We're having a Barolo. I know Barolo's are a little pricey so I'll make an alternate suggestion...Coppola Zinfandel. Great with Italian food and at $12 a bottle a true steal. Enjoy!
2007-01-25 10:38:48 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Depends ont he sauce you are having. If its a red sauce, then definitly a merlot. Pairs wonderfully with the acidity of tomatoes, and the flavor of garlic. Plus, its not too dry for meat or cheese ravioli.
White sauce, definitly a pinot grigio. The sweetness will compliment the sweetness of tomatoes and cheese. Thsi will also compliment a roses sauce, and not overpower it like a red wine would.
I am having Charles Shaw Cabernet-Sauvignon (2 buck chuck:-) Wonderful byitself or with cheese. Have a great dinner.
2007-01-25 10:38:39 · answer #4 · answered by Living for today and a good wine 4 · 2⤊ 0⤋
Go with a good Red wine - it will help bring out the rich tomato flavors in the sauce. Gabbiano Chianti Classico (classic Italian red wine with slight berry undertones that help bring out flavor).
2007-01-25 10:40:08 · answer #5 · answered by Braden J 2 · 1⤊ 0⤋
I will be having Penfold's Thomas Hardy Shiraz. Would recommend it to you with the ravioli. It is special.
2007-01-25 10:45:41 · answer #6 · answered by jpturboprop 7 · 0⤊ 0⤋
Pinot Noir.
2007-01-25 10:36:31 · answer #7 · answered by Anonymous · 0⤊ 0⤋
Pinot
2007-01-25 11:09:02 · answer #8 · answered by joecansalsa 1 · 0⤊ 0⤋
How about Sangiovese? Chianti, perhaps?
Me, I'll probably finish the bottle of Jumilla I opened last night.
Salud!
2007-01-25 10:42:08 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Cabaret or Beaujolious
2007-01-25 10:36:22 · answer #10 · answered by Anonymous · 0⤊ 2⤋