Lasagna pairing?

Regional Italian wines from Southern Italy are the ideal accompaniment:

Taurasi Riserva (Campania), Passopiciaro (Sicily), Velletri (Lazio), Avulisi (Sicily).

Ignore prior post (typos)

Regional Italian wines from Southern Italy are the ideal accompaniment:

Taurasi Riserva (Campania), Passopisciaro (Sicily), Velletri (Lazio), Avulisi (Sicily).

ricotta cheese and a tomato based sauce?

Within the wines with which I am familiar, Syrah or Shiraz comes to mind. A zin might be very nice too, depending on the zest of the lasagna.

I would also try a Cab Franc with it. I'm a Cab Franc fan, but they can be hard to find.

Jose

ricotta cheese and a tomato based sauce?

With Lasagna? The quintessential Campania dish?

how about Chianti?

The acidity of the tomato sauce and ricotta make this dish problematic with all but the most acidic of red wines, but it would require a *very* full-bodied white to stand up to the intensity of the flavors. I'd look to a Barbera to get both the strength to stand up to the dish and the acidity to pair well with it. Maybe a Barbera D'Asti from Michele Chiarlo, or (if you're looking for something a bit more upscale) a Giacosa Barbera D'Alba.

Mark Lipton

I'm not sure I would suggest a regular Chianti; maybe a Riserva from one of the better producers (Antinori, Ricasoli, Nipozzano). Mark's suggestion of Barbera crossed my mind too, but I decided against recommending it, though I cannot say why. In other words, consider a good Barbera as an option, but try to find a full-bodied one, from Asti. Chiarlo's is nice, but you can do better if you want to spend more.

Although Chianti is often touted as a good accompaniment to pasta with tomato sauce, I don't like the combo; I prefer to pair Sangiovese- based wines with lamb dishes prepared with olive oil.

Lasagna, as Mark pointed out, requires an acidic wine. The list I poted earlier is about as ideal as you can get.

I'm not sure I would suggest a regular Chianti; maybe a Riserva from one of the better producers (Antinori, Ricasoli, Nipozzano). Mark's suggestion of Barbera crossed my mind too, but I decided against recommending it, though I cannot say why. In other words, consider a good Barbera as an option, but try to find a full-bodied one, from Asti. Chiarlo's is nice, but you can do better if you want to spend more.

Although Chianti is often touted as a good accompaniment to pasta with tomato sauce, I don't like the combo; I prefer to pair Sangiovese- based wines with lamb dishes prepared with olive oil.

Lasagna, as Mark pointed out, requires an acidic wine. The list I posted earlier is about as ideal as you can get.

Passopisciaro is worth seeking out. Gentiles in Columbus Ohio has some bottles of the 2004 vintage. Extraordinary! $43 / 750 ml bottle.

Gentile's Wine Sellers

I am not very familiar with I- wines. I reccomend based on what I am familiar with, and I try new stuff when I get the chance.

Jose

Lasagna is a traditional Campanian dish, so the obvious (but by no means only reasonable) choice is Taurasi, the supreme Campanian wine.

For a red try Vitiano Rosso. For a white (this will work) try a Prosecco.

LOL, you bring up Italian wines no matter what the food.

A big Syrah goes well with with many Italian dishes such as lasagna. But you wouldn't know that since you only drink Italian wines and Italy is not known for its Syrahs.

Chianti is always a good choice with Italian as long as the dish is not overly bold or spicy.

I too like a good fruity Barbera with Italian but I generally prefer a big fruity Zin or Syrah.

First, lasagna originates between Marche (viscisgrassi) and Emilia ROmagna. Second, the presence of mozzarella suggests this is another bastardization of lasagna, with a clear reference to Campaina, but Third, this remains a bastardization of a dish who originates some hundred kilometers north of Campania.

Lambrusco ;)

Vilco, do not reply, I had to really hold back hard not to answer this one, we need to RESIST my friend.

Besides I suppose we chall share a (northern) lasagna in the next few weeks. See you then...