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I loveeeee raviolis, specially when done with fresh pastas. These homemade raviolis with pears, ricotta, Swiss chard and shiitake mushrooms will blow your face away. Of course this requires more time and preparation but man, believe me, it’s so worth the effort!
Pinot gris is perfectly designed for this type of pairing, with it's round texture and accents balancing toward honey and mushrooms.
The Brets Brothers are real stars of the Mâconnais, in south Burgundy. Here is a smooth textured chardonnay with some ripe pear accents for a decadent pairing.
This Bière de Garde offers notes of caramelized sugar, pear, apricot, honey and spices. Slightly herbaceous, it will be the perfect pairing with the notes of pears and mushrooms in the ravioli. The aftertaste is a sweet one that will be get along with pears and pecorino.
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