Pasta & Italian · Wine Pairing Encyclopedia
Lasagna al Forno & Sangiovese
Why Sangiovese's acidity keeps tomato, béchamel and beef ragù in perfect balance.
The Dish
Lasagna al Forno
Layered pasta with ragù alla Bolognese, béchamel and baked cheese – hearty, creamy, tomato-rich.
The Wine
Sangiovese (Chianti Classico)
Red, medium-bodied, acidity-driven · Serving temperature 61–63 °F (16–17 °C)
Sour cherry, dried herbs, a hint of leather and Tuscany's signature appetite-whetting acidity with grippy tannin.
Taste profile – what dominates?
Guess first: which sensation dominates this dish?
- Fat & richness
- Acidity
- Salt
- Sweetness
- Umami
- Roasted notes
- Heat
The pairing lever: Tomato acidity is the boss here. Rule: the wine needs at least as much acidity as the sauce – otherwise it falls flat.
Why This Pairing Works
Tomato sauce carries plenty of its own acidity – a low-acid wine turns flabby and jammy next to it. Sangiovese counters with racy acidity of its own and stays fresh. Its rustic tannin grips the beef ragù, its herbal notes mirror oregano and basil, and the béchamel visibly softens the wine.
If This Wine Isn't Available
- •Rosso di Montalcino
- •Barbera
- •Primitivo for richer versions
Sommelier tip: The rule for all tomato dishes: the wine's acidity must at least match the sauce's.
Frequently Asked Questions
Does Primitivo work with lasagna?
Yes, if the lasagna is rich and cheesy – its ripe, soft fruit loves abundance. For the classic version, Chianti stays the more precise choice.
What pairs with vegetable lasagna?
Without meat, go lighter: young Sangiovese, Barbera or even a structured rosé handle vegetables and béchamel beautifully.
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