Red · 2023
Domaine Saint-Basile Frontenac
Domaine Saint-Basile
Montérégie · Canada
View →Meat
Lasagne
A fresh, generous red to stand up to the tomato, meat and cheese without weighing the dish down.
The pairing
Why it
works.
Classic lasagna brings several elements together: the acidity of the tomato, the richness of the meat, melted cheese and pasta. The wine therefore needs enough presence to support the whole dish, but above all enough acidity to stay lively against the tomato sauce.
A very tomato-forward lasagna favors particularly fresh reds. A version richer in meat and cheese can accept more body and roundness. In both cases, generous fruit and moderate tannins generally make for an easier pairing than a massive, heavily oaked red.
In practice
With lasagna, start with the tomato: it calls for acidity. Only then add enough body and fruit for the meat and cheese. A fresh Italian red is a natural go-to, but it’s not the only possibility.
In the glass
What to
look for.
Fresh Sangiovese01
Chianti Classico02
Barbera03
Structured Gamay04
Fruity red with good acidity05
The LPV selection
Four bottles
for this dish.
A selection chosen from our bottle library based on their profile and affinity with this dish.
What to avoid
Very oaky, overly alcoholic, or excessively tannic reds. They can make the cheese feel heavier and lack freshness against the tomato’s acidity.
When serving
Serve the red around 15–16 °C. A slightly cool temperature helps keep the balance with the melted cheese and the richness of the meat.