The choice of wine to go with this traditional Italian dish will mostly depend on the composition of the sauce.
Lasagna is one of the most traditional dishes of Italian cuisine. However, thanks to its popularity it can be frequently found in homes around the world.
That is why its preparation is different depending on the chef, and the ingredients used, for example, meat, vegetables or fish. However, this time we will refer to its classical version: Lasagna alla Bolognese.
The main ingredients of this sauce are tomato and ground (or minced) beef. The rest will depend on the style of the chef, who will add different ingredients to his liking. The most common are: Parmesan cheese, cream, onion, carrot, bell pepper, garlic, spices and various herbs. Some even use sugar to reduce the acidity of the sauce.
Therefore, the choice of wine will depend on the ingredients of the sauce. Still, according to sommelier Gabriel Salas, we can be guided by some basic parameters: It should be red wine, since the sauce contains beef. And if you chose to reduce the natural acidity of the sauce, it should be Cabernet Sauvignon, for example, Casillero del Diablo. The tannins of this variety will help “cut” the fat from the meat, and its acidity will go well with the acidity of the tomatoes of the Bolognese sauce.
If, however, the chef chose to include herbs and spices in the preparation, we recommend pairing it with Carmenere, preferably Marques de Casa Concha. This wine goes well with both elements: The meat’s fat and the sauce’s seasoning, which, when prepared this way, has less acidity.
Another suggestion by sommelier Claudia Juarez is Trio Cabernet Sauvignon, an assemblage containing 15% Cabernet Franc, 15% Syrah and 70% Cabernet Sauvignon, where the latter variety is characterized by high tannin concentration thanks to its 8-month aging in oak, managing to match an intense-flavored lasagna.
There is also the possibility of a lasagna Bolognese with lamb, in which case you should choose a Syrah, for example, Gran Reserva Serie Riberas.