Few dishes evoke the warmth and charm of Italian cuisine quite like lasagne al forno. Originating from the culinary heartland of Emilia-Romagna in northern Italy, this layered masterpiece of pasta, béchamel and minced beef has become a global favourite.
But as indulgent as lasagne may be, its rich and complex flavours can make pairing it with wine a challenge.
The key to success? Choosing wines with good acidity. Acidity cuts through the dish’s layers of creamy béchamel and rich savoury beef, creating balance and enhancing the overall dining experience.
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Red wines to try
‘Lasagne tends to be quite rich in flavour, especially with béchamel and minced beef, so a red wine is the perfect companion,’ says Matthieu Longuère MS, wine development manager at Le Cordon Bleu London.
Longuère suggests opting for a ripe, juicy and fresh style of red wine. ‘Try a Barbera from Italy, a Beaujolais made from Gamay, or an Austrian Zweigelt,’ he advises.
Sommelier and wine consultant Eric Zwiebel MS agrees. He recommends Dolcetto, Barbera, Blaufränkisch, or Gamay as excellent choices. For those who prefer something different or lighter, Zwiebel also suggests considering a rosé wine.
Keep it Italian…
The old adage of ‘what grows together, goes together’certainly rings true for Italian food. So if you’re after regional authenticity, look to wines from northern Italy. Seek out the Sangiovese grape, which is planted across Emilia-Romagna, but is also the dominant variety in neighbouring Tuscany.
Sangiovese Credit: David Epperson / DigitalVision / Getty Images
Sangiovese is naturally high in acidity, which helps to cut through the richness of a lasagne. ‘Light, high-acid reds will also complement the tomato in the sauce,’ explains Felix Paffard, sommelier at Nipotina, a top Italian restaurant in London.
He recommends Chianti, a classic Italian red from central Tuscany, which is made from Sangiovese. Paffard also suggests Barbaresco and Barolo, which are produced from Nebbiolo, another high-acid Italian grape.
Wines to avoid
While it’s tempting to explore bold and robust reds, it’s important to tread carefully. ‘Avoid wines with too much oakiness,’ warns Longuère, as their overpowering flavours can clash with the dish. Similarly, Zwiebel cautions against red wines with high tannins, which can overwhelm the palate.
At the same time be careful not to choose a red wine that’s too light. Very light styles, such as Italian Lambrusco, won’t hold up to the richness of lasagne. Lighter reds would do no favours for either the wine or the food. The sweet spot lies in finding wines that are fresh and vibrant, but substantial enough to stand alongside the dish’s heharty profile.
White lasagnes
Of course, beef and tomato sauce isn’t the only filling for a lasagne. Creamy white lasagnes featuring ricotta cheese or mushrooms, without tomato sauce, pair beautifully with white wines that have a touch of weight. ‘A lightly oaked Chardonnay would work well here,’ suggests Longuère.
‘Our white lasagne – a variation on the traditional tomato-based lasagne – is a rich, creamy dish, made with porcini mushrooms and Italian sausage,’ says Alessandro Mannello of neighbourhood restaurant The Kitchen at Holmes.
White lasagne with porcini and Italian sausage from The Kitchen at Holmes
‘For the perfect wine to pair with our white lasagne, I look for notes that complement the earthy, creamy, savoury flavours, and with enough body to stand the pairing,’ continues Mannello. ‘You want low tannin and a good acidity to cut through the richness of the dish,’ he adds.
Mannello recommends Italian Chardonnay from Piedmont if you prefer to drink white wine. ‘Oaked if you want to add extra creamy flavours, while still complementing the dish. Or unoaked if you want more brightness and lighter notes,’ he advises.
‘If you want a red wine, a Pinot Noir could be a great…
Source : https://www.decanter.com/learn/wines-with-lasagne-pairing-ask-decanter-411364/
