I’m making a traditional lasagna tonight- bolognese sauce, béchamel, parmesan. No ricotta or mozzarella. I’d like to pair it with something nice. I’ve got a few nice examples of the following, wondering what you would go with:
I saw this thread from a while ago, seems like Sagrantino was a big hit. I have one bottle of this, though I wonder if it’s going to be a bit heavy.
Thanks everyone, and I’ll be sure to report back!
Noah
Where are you geographically and what is the weather going to be? I like to match wine to the weather.
If it’s really cold, Sagrantino or Brunello makes sense.
If it’s cold but not frigid, Barolo.
If your in a warmer place, the Valpolicella.
YMMV along with everybody else. Have a good dinner.
Dan Kravitz
Bechamel is best! Not knowledgeable enough to offer wine suggestions, but I know and love my lasagna!
New Haven CT. It’s frigid!!!
Brunello is what we usually drink, or even a Chianti
How about a Southern Italian Aglianico based red? Thinking along the lines of a Mastroberardino or Salvatore Moletierri or Galardi …
As a general I’m sure you’ll be happy with any of them. Without knowing which producer you have in mind my pick today would be a Brunello. Tomorrow who knows, maybe a Barolo. The Valpolicella perhaps the last option but if it’s a nice fresh not to heavy version then on an easygoing day that might be my preferred alternative.
Came to vote for Aglianico but I see that’s not an option. How old is your Sagrantino? If you have an Amarone, that could be the best fit tonight but I’m sure you’ll be happy with whatever you open.
Lasagna definitely does not scream for anything powerful nor tannic. But then even in Barolo and Brunello you have quite a variety of different styles so just naming a region gives you nothing. However as long as we are talking relatively traditionally made Italian red you can’t really go wrong.
IMO a raisiny-sweet, heavy and alcoholic wine is probably the least option I’d go with a lasagne.
But as for the wine pairing, anything Italian with high acidity should do the trick. Doesn’t matter if its heavily tannic, like a Barolo or not a tannic wine at all, like a Barbera. Heck, probably even a nice, dry Lambrusco could do the trick!
I like Otto’s Lambrusco idea.
And Dan’s weather comment.
I’m just here to remind everyone that the white sauce that goes into lasagna is Besciamella, not Bechamel. Leave Bechamel to the french.
Kinda like starting the ragu with a Mirepoix and not Soffritto.
Indeed. Unless one is heavily focused on authenticity, which is of course more than reasonable, Bechamel will give a much more palatable result.
I suppose you missed the tongue-in-cheek part of Mikko’s post.
From the list I’d say Barolo. My all time favorite has been a really good Dolcetto, like Vietti Scaronne when they still made it
I enjoyed it. Perhaps you missed the very slight lingual inversion in mine, which nevertheless makes a not absolutely unserious gastronomic point.
They are not the same thing.
Definitely Valpolicella for me. I like low acid low tannin wines, at least perception of, with tomato sauces. Zin is my go to for that and would be my first choice if it was an option.
I’d say that all of those wines are too round or tannic for Lasagne Bolognese. An elevated (not extracted or new oak-aged) Sangiovese is the best bet. Some Brunelli fit the bill, but not many. I’d suggest a Chianti Classico Riserva or Gran Selezione-type wine. There’s so much flavor - fat, acid, sweetness - in the dish, really it’s coming at you from all angles, that a wine that simply cuts through it and scrapes the palate clean would be my priority. Also agree on the Dolcetto suggestion.
Entirely possible, wouldn’t be the first time!
Not the same thing? I’d love to hear what these differences might be! Just to make sure, I checked out multiple Italian recipes for besciamella, in case I had missed something - and basically they all seemed 100% identical to recipes for a béchamel sauce. Furthermore, besciamella is literally the word béchamel, just written in Italian.
Not all Amarone overdoes the raisiny sweet profile.
It’s been super cold in the Notheast US all weekend, a high alcohol pick isn’t a bad idea.
That said I’m making grilled chicken pesto tonight and drinking Foradori Pinot Grigio Ramato and Zephyr Marlborough Sauvignon Blanc.