Choosing a wine

A wine to suit our Spinach, Ricotta & Walnut Ravioli

"Matching food and wine for me really depends on the mood and the company. For a light lunch or dinner at home with some close friends or my lovely husband I would have this pasta with a good oaked Chardonnay ideally from a cool climate region such as Burgundy or a lighter version from Chile's Casablanca region. This will bring out a luscious palate with a lifted finish. If it is cold outside and red is the mood, I would go for spicy Shiraz from the new world, Australia preferably, that would add some sweetness and a meaty grip to the spinach in the pasta."

Marina Gayan, Master of Wine

More wine recommendations to come soon.

how to tell good olive oil?

You can tell if you have a good quality extra virgin olive oil; it solidifies when chilled in the fridge to 4°C.

what makes our pasta taste so different?

Typically mainstream pastas use only durum wheat semolina which gives the pasta a courser texture and more rubber-like appearance. We use extremely fine white "00" Italian flour to give all our pasta a light and silky texture. You'll definitely notice the difference.

Choosing a wine

A wine to suit our Spinach, Ricotta & Walnut Ravioli

how to tell good olive oil?

what makes our pasta taste so different?

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