Lasagna pairing?

Yes, I think that's what the OP meant.

Jose

Jose, as Joseph points out, many Loire reds are required to be pure Cabernet Franc. Chinon is the big one he didn't mention.

Also rosé labelled "Cabernet d'Anjou" will be cabernet franc, although I don't know if it is required to be pure. Ditto most rosés from the Touraine or Angevine.

As far as "brands" go, Dee Dee, I believe Dom. Beausejour (Chinon) is widely available in the US (I assume that's where your posting from) for under $15. They have a large production, and while it's not my favorite it expresses the appellation adequately.

-E

A rather large and embarrassing omission I might add! Thank you, Emery

So Vilco, do you think lasagne verdi (I mean where the pasta is made with spinach), changes the matching equation significantly?

Also, if I wanted to expand my Lambrusco knowledge, are any of these quality producers: Giambetti Bartenura Negris Cleto Chiarlo " Pruno Nero"

Only Lambrusco other than Riunite available in NY that I see

No, I never noticed a significant difference, just a little difference in taste and a bit more in texture. WIth spinaches, the lasagne tend to a sligthly jellyer texture. The main differences in lasagne are between northern and southern style, with bechamel in the first case and mozzarella and ricotta in the latter, with a meatier ragout in Emilia and a more tomato-ey ragout in the south, and different spices too.

The first three are unknown to me, also, but Cleto Chiarli (beware of the "i") is a good producer: I'd try that Pruno Nero which, alas, I still haven't tried. Talking about Riunite, can you find theyr upper range line "Cuvee dei Fondatori"? These are three nice wines, the Grasparossa in particular, the other two being a Sorbara and a Reggiano. Also Ottocento Nero from Riunite is a good Lambrusco.

Vilco wrote: > The first three are unknown to me, also, but Cleto Chiarli (beware of the

Doctor Lambruscologiae

You know Villi, I recently met in Paris with Christine Cogez (who organizes that nice franco-italian wine affair in the Parma hills every november), and since the event has now caught the media attention she is likely to move it to a much larger venue, some kind of castle apparently...

Would this not be an occasion to finally present a special section on lambrusco and gamay? Think about it, Beaujolais and the "modenese", similar cuisine based on pork and lots of fat, similar grapes, similar wines with lots of perfume and acidity (and despite the bad reputation lots of real gems), would be a great feast ! Call it either Lambruscojolais or Beaujolambrusco. And serve lasagna, Emilia style please...

LOL

This is nice news indeed, Vins de Vignerons is a fair I particularly like.

If you spell "modenese" in they dialect ("modnèes"), it rhymes with Beaujolais, 'cept for the final "s".

Very very nice idea: a kind of county twinning based on wine & food. It could be an interesting way to foster public influx in wine events: I'd be amazed at the possibility to find both a Lambrusco and Beujolais selection and, at the same time, have some Lasagne and Tartiflette and many other traditional dishes from both places. And I'm sure I am not the only one who would love it.

Vilco wrote: > Very very nice idea: a kind of county twinning based on wine & food. It

Noooooo, tartiflette is from Beaujolais as much as Bagna Cauda is from Modena! ;-)

But we will excuse you for this slip... :-)

I think you would need 6 wines from each side, maybe ine white beaujolais and one sparkling lambrusco to give it some zing...