Log In / Join Now

Soft-cooked Egg With Roasted Kabocha Squash, Bacon, Parmigiano-Reggiano and Thyme

"There is no acid in the dish, so the wine needs to bring it," says chef Jesse Mallgren. A zippy white from Burgundy does the trick.
Posted: Dec 31, 2012

To continue reading this page, become a WineSpectator.com member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!


Already a member?


WineRatings+ app: Download now for 300,000+ ratings.