Wine pairing recs?

[Drew Hall]

We're going to the beach today for a long weekend as the boat show is in town, Ocean City Maryland. One evening I'll be serving a cheese ravioli with butternut pasta sauce. What might pair well with such a dish? Thanks.

Drew

[Carl Eppig]

Montepulciano d' Abruzzo. Chio!

[Robin Garr]

I think I'd go with a rich-style white rather than an acidic red, but that's just me. Southern French (Cotes-du-Rhone Blanc) or Southern Italian (Fiano, Falanghina, Greco, etc.)

[Jon Peterson]

I'd go with a Tempranillo from Spain but probably just because I love it and have a lot in the cellar; if that weren't the case, I'd suggest a red from Tuscany or nice Pinot Nior.

[Mike Filigenzi]

I'm with Robin on this one. Might even go with a (gasp) chardonnay.

[Fred Sipe]

I'm with Robin on this one. Might even go with a (gasp) chardonnay.

Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...

[Carl Eppig]

Maybe it's time to get beyond the ABC thing...

Couldn't agree more, tho not in this case. We drink Chardonnay regularly so long as it contains no or at least minimal oak.

[Jenise]

I'm with Robin on this one. Might even go with a (gasp) chardonnay.

Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...

One of my favorite lines: I'm SO over being over chardonnay.

And I too agree with Robin here. The butternut squash sauce is going to be lightly sweet, and most cheeses have a better conversation with white wine than red. A rich white like chardonnay, falanghina, greco di tuffo, arneis or even a domestic semillon would pair extremely well for my tastes.

[Mark Lipton]

I'm with Robin on this one. Might even go with a (gasp) chardonnay.

Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...

One of my favorite lines: I'm SO over being over chardonnay.

And I too agree with Robin here. The butternut squash sauce is going to be lightly sweet, and most cheeses have a better conversation with white wine than red. A rich white like chardonnay, falanghina, greco di tuffo, arneis or even a domestic semillon would pair extremely well for my tastes.

I'm with Robin and Jenise. I'd go for a big white that also is off-dry and high in acidity. How about an Alsace Pinot Gris? I might even try a Chenin Blanc demi-sec.

Mark Lipton

[Bob Henrick]

I agree with Robin, especially with the suggestion of Fiano and or Greco. Lots of the regulars here already know of my affection for the Tahbilk marsanne, but these two Italian whites come in very near the top of my whites, and I mean whites from anywhere in the world.

[Bob Henrick]

I'm with Robin on this one. Might even go with a (gasp) chardonnay.

Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...

Fred, for me it is all about the oak! I am not averse to some oak, but it seems to me that so many wine makers in the past 20 years or so have seen fit to abuse rather amuse regarding oak in chardonnay.

[Fred Sipe]

I'm with Robin on this one. Might even go with a (gasp) chardonnay.

Yes Mike! I've often wondered why the aversion here to Chardonnay. It's my favorite with some dishes such as pasta with brown butter and sage served with roasted butternut squash and It's the first thing I thought of when first reading this thread. Maybe it's time to get beyond the ABC thing...

Fred, for me it is all about the oak! I am not averse to some oak, but it seems to me that so many wine makers in the past 20 years or so have seen fit to abuse rather amuse regarding oak in chardonnay.

Do agree, Bob. Seems many winemakers were trying to make the "biggest" chard because public perception made that a good thing. I don't mind a bit of oak but I want to taste the wine. I do remember a time when all of my wine drinking friends were into the biggest, butteriest chards they could find. Some were fine for just sippin' some wine, but sure weren't made to pair with food.