Wine Pairing
Lasagna alla Bolognese

Classic Lasagna is made of layers of flat pasta, with fillings of meats, tomato sauce, mozzarella or ricotta cheese, and spices.

Lasagne alla Bolognese is the most popular and most famous type of Italian Lasagna. It is a rich, authentic dish from Bologna in Emilia-Romagna.

Lasagne alla Bolognese skips heavy ricotta and mozzarella in favor of delicate fresh egg pasta layered with hearty meat ragù, creamy béchamel (white sauce), and grated Parmigiano-Reggiano cheese.

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Regional Pairing

The best wine pairing for classic meat-and-tomato Lasagna is a medium-to-full-bodied Italian red with high acidity, such as Chianti Classico, Barbera, or Sangiovese. These wines cut through the rich, cheesy layers and match the acidity of the tomato sauce.

Chianti Classico (Toscana, Italy)

The number 1 choice. This Sangiovese-based wine offers the perfect balance of cherry fruit, earthy spices, and crisp acidity to balance the richness of the meat and cheese.

Barbera (Piemonte, Italy)

Known for being incredibly food-friendly with vibrant acidity, dark fruit flavors, and very soft, approachable tannins that won't overpower the delicate pasta layers.

Lambrusco (Emilia-Romagna, Italy)

The classic local pairing. A dry, slightly fizzy red wine that effectively cleanses the palate of heavy, fatty layers while complementing the rich savory ragù.

Valpolicella Ripasso (Veneto, Italy)

A slightly richer, fruit-forward Italian red that matches the richness of the dish.

Cerasuolo d'Abruzzo (Abruzzo, Italy)

A dark, structured rosé made from Montepulciano grapes that pairs beautifully with tomato-and-meat combinations.

Non-Italian Wines

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California Zinfandel

Bold, fruit-forward, and slightly smoky. Matches the intensity of a heavy, slow-cooked Bolognese.

Spanish Rioja (Reserva)

Tempranillo-based wine with high acidity and oak aging that stands up beautifully to rich tomato sauces.

French Syrah (Rhône Valley)

Offers savory black pepper and dark fruit notes that complement meats and herbs.

Oregon Pinot Noir

A riper, New World Pinot with bright cherry fruit and high acidity to slice through heavy cheese layers.

When in doubt, pick an Italian red (Chianti or Barbera) as they are designed for this food.

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Bubbles are Excellent

Sparkling wine is an excellent pairing for Lasagna. The bubbles and high acidity slice through the heavy fat of cheese, meat, and béchamel sauce, refreshing your palate after every bite.

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Lambrusco di Sorbara

Dry, red, and fizzy. Traditional Italian pairing that mirrors the rich meat while cutting the cheese.

Franciacorta (Brut)

Italy's answer to Champagne. Rich, bready notes that complement baked pasta crusts and savory beef.

Cava (Gran Reserva)

Spanish sparkling with earthy depth. Holds up perfectly to heavy, slow-cooked Bolognese sauces.