Egg Yolk Ravioli and Mitchell Harris Sauvignon Blanc - a perfect match?

The tasting bench was christened in fine style over the Easter weekend with -you guessed it- an egg dish. This one was put together by Shannyn from a ripper recipe from Philip Johnson's E'cco Bistro cookbook. 

The egg yolk ravioli with asparagus, truffle oil and parmesan recipe can be found here, and well worth a crack at. 

Out of the fridge came the 2008 Mitchell Harris Pyrenees Sauvignon Blanc, and we were all rapt with the way it married textures with the dish. Its nutty, fumé notes complemented the range of flavours, rather than smacking it with the big fruit stick like some other savvies around. 

Fiddly, but not difficult, have a crack at the egg-rav the next time you're trying to impress. You could definitely do worse than the MH Sauvignon Blanc to wash it down with, too!