Wines for Italian Dinner

[randyz]

I am looking for suggestions for Italian wines to work with the following menu. I have some chianti reservas, barolos, and a mystery bottle of GHEMME (piedmont region red) in my cellar as well as some sauterne. Would appreciate any suggestions. The pasta course is the most delicate - I'm wondering if i need a white of some kind?
thanks for your help.

Appetizer: crostini with roasted eggplant/red pepper terrine, saffron aoli

First Course: Ravioli filled with carmelized onions, fresh herbs, proscuitto, with reduced stock/butter sauce and parmesan cheese

Entree: Boneless chicken roll stuffed with pancetta, Italian sausage, spinach, eggs and cheese served with sauteed bitter green with pine nuts and currants

Dessert: pear tart with rosemary and orange zest, marscapone cheese

[Innkeeper]

Hi Randyz, and welcome to the Wine Board. Going with what you got would recommend the Chianti Riserva. It may be a little much but not as much as the Barolo or Ghemme which are both nebbiolos; the Ghemme being a lighter version but still too big. The Chianti has a good belt of acid which is one of the things needed to get through all this. If you want to go with something new, would recommend a Barbera d'Asti. Lighter than the Chianti, it is fruity and carries a splendid dose of crispness (acidity) to carry your meal. Don't know of an Italian White that has enough heft. Our two esoteric Italian Wine experts are over at VinItaly 2001 right now. The nearest whites we know of to do the job come from the Rhone region and are very expensive. They would be Condrieu and Hermitage Blanc.

[This message has been edited by Innkeeper (edited 04-09-2001).]

[IrishMum]

It sounds like Innkeeper is dead on! You can not beat the Chianti Riserva with such Italian cuisine!

Okay...the bottom line, with THAT menu...you could 'go' anywhere! It sounds quite lovely!

~IrishMum

[Innkeeper]

Randy e-mail and asked for recommendations by course. This is what we recommended:

Appetizer: Prosecco
First Course: Barbera d' Asti
Entree: Chianti Riserva
Dessert: Bonny Doon, Muscat de Glaciere

He seemed happy with this, but if anyone else has recommendations, fire away.



[This message has been edited by Innkeeper (edited 04-09-2001).]