Tag Archives: french wine

Wild Mushroom Ravioli Recipe and a French Wine Pairing

Mushroom Ravioli Recipe and Wine Pairings

The enormous range of French wine types can make choosing a wine for Tuesday night dinner an overwhelming task. Burgundy or Bordeaux? Alsace or Loire Valley? To get you started, we’ve chosen some of our favorite French wines to pair with fall recipes from Edible Rhody magazine. Scroll down for a great recipe for Wild Mushroom Ravioli and Broccoli Rabe, and to read about a luxurious Côtes du Rhone along with a vibrant Cabernet Franc from the Loire Valley. Cheers!

J.L. Chave Cotes du Rhone food pairing
2011 J.L. Chave ‘Mon Coeur’ Cotes du Rhone, Rhone Valley
While many Côtes du Rhone are a blend, this is all Syrah.  Rich and deep color and with loads of dark fruit and black pepper flavors.  A great wine to pair with dishes with lots of earthy flavors.

Pepiere 'La Pepie' Cabernet Franc food pairing

2012 Pepiere ‘La Pepie’ Cabernet Franc, Loire Valley
A medium bodied beauty with vibrant red fruit and flower flavors with haunting earthy flavors that pair seamlessly with mushrooms and white truffle oil.

Wild Mushroom Ravioli with Shaved Baby Turnips and Broccoli Rabe
Allison Vanderburg, sous-chef, Cav, Providence
At Cav we make our own ravioli with a duxelles of wild mushrooms and black truffles. To simplify things, you can substitute mushroom ravioli from local purveyors like Puerini’s or Venda. The topping can change with the seasons too—in springtime we use asparagus or fiddleheads with melted leeks. Enjoy!
Juice of 2 lemons, seeded
¼ cup loosely packed fresh sage leaves
2 tablespoons white truffle oil
Kosher or sea salt
Freshly ground black pepper
32 wild mushroom raviolis
4 tablespoons unsalted butter
2 tablespoons minced garlic
1 bunch baby turnips, washed, trimmed and sliced thin
1 bunch broccoli rabe, washed and chopped
Add lemon juice to blender with sage; blend and add truffle oil in a slow drizzle. If too thick, add more lemon juice; if too thin, add more oil. (Olive oil is fine at this point but we generally use more truffle oil.) Season to taste and set aside.

Boil a pot of salted water and add raviolis. Cook until al dente, which should take no longer than 6–8 minutes.

In the meantime, heat a large saucepan and add butter and garlic. Do not allow either to brown. After about 2 minutes, add turnips and rabe, tossing them in the butter. Cook until softened but bright and not soggy. Season to taste. Add vinaigrette, stirring, so it emulsifies with the butter and makes a sauce. Add raviolis and toss so they absorb some of the sauce. 

To serve, divide raviolis among 4 warm large, shallow bowls. Arrange them like a crown around rim with the vegetables in the center, reserving the sauce so you can pour it equally over each serving. Serves 4 as main course or 6 as a first course. 



Visit our wine store to shop a great selection of French wines.
We’re located in Providence, Rhode Island.

French Food & Wine Pairing: Striped Bass and Corn Pudding

Striped Bass and Corn Pudding Recipe and Wine Pairing Idea

No other country can boast as many different styles of wines than France.  While it can be daunting to make sense of the names and places, we have picked some our favorite French wines to pair with delicious recipes from Edible Rhody magazine. Enjoy Hugel Pinot Blanc and Bichot Macon Village with this fantastic Striped Bass and Corn Pudding recipe. We invite you to try something novel and delicious this fall season!

Bichot Macon Villages food pairing

2011 Albert Bichot Macon Village, Burgundy

Not an oaky/buttery Chardonnay!  Still rich and full bodied, but with more ripe apple and pear flavors.  A great wine to pair with meals with lots of veggies and butter.

Hugel Pinot Blanc Food Pairing

2009 Hugel ‘Cuvee les Amore’ Pinot Blanc, Alsace
More savory than fruity, Pinot Blanc makes a great pairing with fall foods.  Look for flavors and aromas of roasted nuts and sweet hay with nice full body and a smooth and luxurious finish.  Nice lighter style that won’t overpower the delicate flavors of the bass, but with enough brightness to compliment the other flavors in the dish.

Grilled Striped Bass with Sweet Corn Pudding and Peach Relish
Jonathan Cambra, executive chef, Boat House Waterfront Dining, Tiverton

September is time for those last peaches, some late-season corn (perfect for corn pudding) along with fresh striper. Together they make a perfect end-of-summer dish. Make sure you use corn that has been picked the same day so the sugars haven’t had time to convert to starch. 

Peach Relish:
2 ripened peaches, diced
2 tablespoons fresh lime juice (about 1 lime)
1 jalapeño, roasted, peeled, seeded and minced
6 chives, minced
Kosher or sea salt
Freshly ground black pepper

Corn Pudding:
3 tablespoons canola oil
3 sweet onions (about 2½ cups), julienned
2 tablespoons garlic (about 4 cloves), minced
12 ears whole sweet corn, freshly roasted (or steamed), kernels removed
½ cup fresh herbs (tarragon, basil, parsley), washed, dried, stemmed and chopped
2 tablespoons unsalted butter
Splash of lime juice

Striped Bass:
Cooking oil spray
4 pieces (6 ounces each) boneless, trimmed striped bass, skin removed
Kosher or sea salt
Freshly ground black pepper


To prepare the relish, combine the peaches, lime juice, jalapeño and chives in a mixing bowl. If you want a more spicy relish, add some of the jalapeño seeds. Season to taste with salt and pepper.

To prepare the pudding, heat canola oil in a saucepan, add onions and garlic and cover. Sweat the onions and garlic over low to medium heat until translucent. Add roasted corn kernels and cook for 8–10 minutes. Add contents of saucepan to blender and purée until very smooth. Return to saucepan and bring to a boil. Reduce heat and simmer until it reaches a thick consistency. Add the mixed herbs, butter and season with salt, pepper and lime juice.

To prepare the fish, preheat grill on high for 15–20 minutes or prepare coals. Spray grill with cooking oil. Season fish liberally on both sides with salt and pepper. Place fish on grill, top side down first. Grill for 7–10 minutes on each side. Remove from grill. 

Serve fish atop corn pudding and garnish with a small spoonful of peach relish. Serves 4 as a main course.


Visit our wine store to shop a great selection of French wines.
We’re located in Providence, Rhode Island.