What wine goes with lasagna?
Sangiovese (Chianti)
Grappi pairing score: how well the match works, on a 100-point scale. Grappi's own assessment.
The best wines for lasagna
Sangiovese / Chianti
Medium red
Tomato sauce is acidic, so the wine must be too, Sangiovese’s brisk acidity keeps the pairing fresh.
Barbera
Medium red
High acid, low tannin and juicy fruit, a forgiving, food-loving match for a rich bake.
Montepulciano d’Abruzzo
Medium red
Soft, dark-fruited and inexpensive, a reliable midweek pour for meaty lasagna.
Why it works
The trick with any tomato-based dish is acidity. Tomatoes are tart, and a low-acid wine will taste flat and flabby beside them; a high-acid red tastes bright and juicy instead. That is why central-Italian reds, built on the naturally zippy Sangiovese, are the regional classic. The layers of meat ragù and melted cheese add richness, so you want some structure, but not the heavy tannin of a Cabernet.
Serving tips
- For a white-sauce or vegetarian lasagna, switch to a fuller white like a barrel-aged Soave or an unoaked Chardonnay.
- Serve the red at cellar temperature (16–18°C), not room temperature, too warm and the alcohol dominates.
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