I brought back from Montreal a bottle of Rioja wine.
I had never had it before and on the second night in Montreal I had a glass of it when we went to the wine bar and loved it. I needed something to pair it with that wouldn’t take away from the fruity and slight vanilla flavor of the wine so I decided to use up some vegetables and pair it with a cheese ravioli. I wanted the only sweet from the dish to come from the wine though, so instead of drowning the pasta in red sauce I made a brown butter sage sauce to put on top. The result was a delicious meal where all the flavors played well together and each had a staring role.
Brown Butter Sage Sauce
- 3 TB Butter
- 1/2 TSP Sage
- 1 TB Milk
- Parmesan and Salt
Heat butter and sage in a sauce pan over medium heat for about 5 minutes until the butter begins to brown. Whisk in milk and heat for another minute or so until completely incorporated. Add parmesan and salt to taste and remove from heat. I prefer my sauce to be very cheesey while others like it to coat more. Add slowly the cheese until you get a taste and consistency that suits you.