Butternut squash ravioli with sage butter sauce. The ravioli is cheese ravioli, with a butternut squash puree, and sage brown butter.
I’m thinking the more obvious stuff like Chardonnay, but I’d like something a bit off the wall that would work. Any tips? I’ve seen random stuff on Google, like Grenache, (red) Rhones, etc, plus the more obvious Volnay or lighter whites, but it’s so all over the place, I’d rather go here, with people I trust (for some reason)…
Todd don’t listen to these suckers. In my world there is one correct pairing for anything that has sage brown butter - traditional nebbiolo. We do a lot of squash raviolis with fried sage and browned butter or similar (pumpkin gnocchi w/ sage & brown butter is another great one). Get some really good, well aged, sweet parmesan to put on top and go with a traditional barolo/barbaresco with enough age on it to soften the tannin. The sweet parmesan, butter and sage are glorious with the sweet fruit / tar flavors of the nebbiolo. We’ve done meals like this with Cascina Francia, Aldo Conterno (couple of bottlings), Giacosa, F Rinaldi and more. You just don’t want to get into the riper / oakier style where the darker fruit and chocolate flavors will clash instead of compliment.
I like what Josh is saying here. I am a sucker for butternut squash and we use them fairly often. Soups, raviolis, lasagna …
If this is a main course and larger serving, I would definitely go with 2 wines (or more) so you can experiment. Say a Barbaresco and an interesting white showing more fruit. I have found that although a number of whites match perfect, by the time the middle or end of the meal hits, I am fatigued with it. I think it is the sweetness of the squash.
We usually do pinot and whatever white we have. Usually a chard or white rhone but sometimes something dry from Alsace.
My suggestion would be a Northern Italian white. This dish comes from Northern italy, I believe Lombardy, but I would shy away from something like Franciacorta for this. I tend to agree with Roberto, perhaps a Richer style of Soave would work really well for this, or perhaps a Pinot Bianco with a touch (just a touch) of oak from the Alto Adige. The Soave, with the herbal qualities that Garganega tends to have, might compliment the dish nicely. Or even, and I know a lot are against this, but a Chardonnay–not American, though. Stick to a Chard from Northern Italy.