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Butternut Squash Risotto
roasted cipollinis, toasted pistachios, black kale, shaved parmesan
The sweetness and roasted flavors of the butternut squash and cipollinis would work well with a full bodied white, perhaps something made from the white Rhone grapes – Marsanne, Grenache blanc, Roussanne. If you want to drink red with this try a more “earthy” Pinot Noir or stick with the red Rhone grapes of Grenache, Mourvedre and Syrah. One could always enjoy a glass of Riesling with this because, as we like to say around here - “Riesling goes with everything!”
Matching the food of an area to a wine from the same area usually results in a very successful combination. The best Italian wine match up here then should be something from the northern part of the country – Piedmont, Veneto, Alto Adige. For white try a fuller bodied, richer Pinot Grigio (yes, they’re out there – Pinot Grigio is not all light and fruity!). How about a Barbera for a red, perhaps with a light chill on it if you’re doing this in the summer?