Wine Pairing with Lasagna Bolognese

[Gary_Zimberg]

My wife is making Lasagna (her traditional family way, bolognese with bechemal - much more meat than tomato) for this cold winter day in Sag Harbor.

I want to pair it with something great, but a little more unusual… I was thinking either;

1999 Paolo Bea Sagrantino di Montefalco Secco

OR

2001 Tua Rita Giusto di Notri Toscana IGT

OR both!

How would you handle the Paolo Bea? I was thinking of double decanting 4 hours before serving?

I would think we need something fairly round, but with enough acidity to cut thru…

Love to hear your pairings.

Best,

[Bernard_Roth]

I would lean away from the cab based wine. Something more northern Italy, like Valpolicella Classico.

[Diane_Elam]

@Gary Zimberg

My wife is making Lasagna (her traditional family way, bolognese with bechemal - much more meat than tomato) for this cold winter day in Sag Harbor.

I want to pair it with something great, but a little more unusual… I was thinking either;

1999 Paolo Bea Sagrantino di Montefalco Secco

OR

2001 Tua Rita Giusto di Notri Toscana IGT

OR both!

How would you handle the Paolo Bea? I was thinking of double decanting 4 hours before serving?

I would think we need something fairly round, but with enough acidity to cut thru…

Love to hear your pairings.

Best,

love the idea of the paolo bea, sagrantino although i don’t think it’s going to need 4 hours of decanting. i’ve enjoyed it more than once with a super meaty pasta. lately i’m been hooked on 08 santa chiara, with pork chops, red onions, and provolone cheese, among other things, so i guess he’s on my mind anyway.

[Nathan_Smyth]

Probably too late to get a word in edgewise, but:

Tua Rita = Ruth’s Chris Steakhouse Parker Points [pair with very rare filet mignon]

Paolo Bea = one of the most serious, profound, visionary winemakers in the world

The PB Sagrantino Secco is one of the greatest red wines I have ever had in my life, and if you choose to open it, then just make dadgum certain that everyone realizes what a special occasion it is [because any time you open a PB SS, a routine dinner instantly becomes a very special occasion].

[Gary_Zimberg]

@Nathan Smyth

Probably too late to get a word in edgewise, but:

Tua Rita = Ruth’s Chris Steakhouse Parker Points [pair with very rare filet mignon]

Paolo Bea = one of the most serious, profound, visionary winemakers in the world

The PB Sagrantino Secco is one of the greatest red wines I have ever had in my life, and if you choose to open it, then just make dadgum certain that everyone realizes what a special occasion it is [because any time you open a PB SS, a routine dinner instantly becomes a very special occasion].

Thank you all for the comments. I did end up going with the Paolo Bea. Wow, good thing I decided to stand it up last nigt, and that I decided to double decant to bring with me. It was a bit of a special occasion, as we were celebrating my brother’s birthday and part of the present was that my wife would bring her amazing lasagna.

This bottle threw off a ton of sediment, both of the dry brittle type and I ended up using a coffee filter which had over an inch of fine sludge in it. It only ended up staying in the decanter for an hour (also gave me the time to clean the bottle and let it dry) then I rebottled to bring to his house. There it probably saw another 2 hours of air, just with the cork pulled and a half glass poured. When first tasted, it was a bit angular and tannic.

This wine really needed to food to allow the sweet fruit core to shine thru the serious structure. It just kept getting better and better - and we all loved it.

Truly a special wine, thanks to my friend Sergio for gifting it to me!

[Diane_Elam]

@Gary Zimberg

@Nathan Smyth

Probably too late to get a word in edgewise, but:

Tua Rita = Ruth’s Chris Steakhouse Parker Points [pair with very rare filet mignon]

Paolo Bea = one of the most serious, profound, visionary winemakers in the world

The PB Sagrantino Secco is one of the greatest red wines I have ever had in my life, and if you choose to open it, then just make dadgum certain that everyone realizes what a special occasion it is [because any time you open a PB SS, a routine dinner instantly becomes a very special occasion].

Thank you all for the comments. I did end up going with the Paolo Bea. Wow, good thing I decided to stand it up last nigt, and that I decided to double decant to bring with me. It was a bit of a special occasion, as we were celebrating my brother’s birthday and part of the present was that my wife would bring her amazing lasagna.

This bottle threw off a ton of sediment, both of the dry brittle type and I ended up using a coffee filter which had over an inch of fine sludge in it. It only ended up staying in the decanter for an hour (also gave me the time to clean the bottle and let it dry) then I rebottled to bring to his house. There it probably saw another 2 hours of air, just with the cork pulled and a half glass poured. When first tasted, it was a bit angular and tannic.

This wine really needed to food to allow the sweet fruit core to shine thru the serious structure. It just kept getting better and better - and we all loved it.

Truly a special wine, thanks to my friend Sergio for gifting it to me!

Hey Gary, I’m glad you ended up going with the Paolo Bea and enjoyed it so much. Man doesn’t make a bad wine – at the very least, they are all so unique and interesting. true FOOD wines, which is something i like so much about them too. you’ve got a great friend in sergio!