Wines that pair with
Aggregated across 2 related dishes — most-paired wines first.
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Red · Medium · Dry
Piedmont's everyday red and Italy's secret food wine — high acid, low tannins, juicy red cherry, and a touch of earth. Pairs effortlessly with anything red-sauce.
Why it works with Sweet Pea Ravioli
Northern Italian red with bright acid handles pasta with tomato or meat sauce.
Red · Full · Dry
The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Cab handles lamb's gaminess with tannic grip and dark fruit.
Red · Medium · Dry
Tuscany's everyday red, made from Sangiovese — cherry, leather, and a brisk acidity that makes tomato-based dishes sing. The Classico designation marks the historic heartland and a step up in quality.
Why it works with Sweet Pea Ravioli
Chianti is the pasta wine of choice — cherry, leather, cleansing acid.
Red · Medium · Dry
The grape that puts the warmth in southern French reds — strawberry, raspberry, white pepper, and a finish that's all sun and stones. The backbone of Châteauneuf-du-Pape and rosé from Provence.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Grenache's warm fruit echoes lamb's natural sweetness, especially in Mediterranean preparations.
Red · Full · Dry
Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Plummy Malbec with grippy tannin pairs classically with red meat.
White · Light · Dry
Italy's everyday white — light, lemony, neutral by design. Pleasant with anything; profound with very little. The best Friuli bottles are quietly excellent.
Why it works with Sweet Pea Ravioli
Clean white that works with cream-sauce and seafood pasta.
Red · Medium · Dry
Tempranillo-based blend from northern Spain, traditionally oak-aged into something quietly profound. Cherry, dill, vanilla, leather; great with lamb, paella, and aged Manchego.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Aged Rioja is the Iberian lamb pairing — cedar, leather, and bright acid.
Red · Medium · Dry
The soul of Tuscany — bright red cherry, dried herbs, and a savory line of acidity that craves tomato sauce. Chianti is the everyday face; Brunello is its serious cousin.
Why it works with Sweet Pea Ravioli
Italy's table wine for Italy's table dish — Sangiovese acid meets tomato sauce naturally.
Red · Full · Dry
Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.
Why it works with Lamb Ravioli, Sweet Potato And Anjou Pear Puree, Crusted Candied Walnuts, Apple Cider Demi-glace
Syrah's pepper and dark fruit are made for lamb — Rhône or northern New World, take your pick.
2 matched dishes. Drill into one to see its tailored pairings.
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