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Food and wine pairing

Lobster raviole with fresh cream

Photo de Jeanne Menjoulet (CC BY 2.0)
https://www.flickr.com/photos/jmenj/9379103372/

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Lobster raviole with fresh cream

Ravioles : stuffed pasta, smaller and thinner than traditional ravioli.

Synonyms

  • Lobster ravioli with cream
  • Ravioles with lobster and fresh cream

See also:

  • Ravioles de homard à la crème de truffe noire

This dish pairs well with 5 drinks :

Brut cider

Brut cider
Cider(s) / Perry / Mead

Serve at 06-09°C or 43-48 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 1 year old.
Once you open the bottle, consume it within 3 days.
>dish info

Chablis Grand cru

Chablis Grand cru
Still white wine(s)

Serve at 12-14°C or 54-57 °F.

Can be drunk from : 5 years.
Aging potential (estimation) : 10 to 15 years old and more.
>dish info

Condrieu Doux

Condrieu Doux
Sweet and Medium-sweet white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 7 years.
Aging potential (estimation) : 30 years old and more.
>dish info

Graves blanc

Graves blanc
Still white wine(s)

Serve at 09-11°C or 48-52 °F.

Can be drunk as soon as it is marketed.
Aging potential (estimation) : 2 to 5 years old.
Pairing with a dominant Sémillon grape.
Prefer a pairing with a wine of at least 5 years old.
>dish info

Saumur blanc

Saumur blanc
Still white wine(s)

Serve at 10-12°C or 50-54 °F.

Can be drunk from : 1 year.
Aging potential (estimation) : 4 to 8 years old.
>dish info