red Beaujolais - can it be served well with lasagne? Please know that I am
a newbie when it comes to wines, (but I know what it like!)

On Tue, 21 Nov 2006 03:34:50 GMT, "Barb" > wrote:

>red Beaujolais - can it be served well with lasagne? Please know that I am
>a newbie when it comes to wines, (but I know what it like!)

If you like the wine and the food, try them together and see what you
think. It will not be disasterous. It is easy to get too hung up
about food-wine matching, and a lot is down to personal preference
anyway.

If you would like alternatives, do you want alternative foods or
wines? And tell us more about what you will put in the lasagne.

--
Steve Slatcher
http://pobox.com/~steve.slatcher

Cru "bogo" remains a great value--often its less expensive then a
burgundy/pinot noir and is an excellent medium weight wine. However recent
vintages are best unless the bottle comes from a properly stored cellar.
Dubeuf owns the american market but there are other serious producers out
there. Dubeouf makes excellent wine but merchants should give other
producers some shelf space.
"Steve Slatcher" > wrote in message
...
> On Tue, 21 Nov 2006 03:34:50 GMT, "Barb" > wrote:
>
> >red Beaujolais - can it be served well with lasagne? Please know that I
am
> >a newbie when it comes to wines, (but I know what it like!)
>
> If you like the wine and the food, try them together and see what you
> think. It will not be disasterous. It is easy to get too hung up
> about food-wine matching, and a lot is down to personal preference
> anyway.
>
> If you would like alternatives, do you want alternative foods or
> wines? And tell us more about what you will put in the lasagne.
>
> --
> Steve Slatcher
> http://pobox.com/~steve.slatcher

thank you all very much !
"Mike Tommasi" > wrote in message
...
> Barb wrote:
>> red Beaujolais - can it be served well with lasagne? Please know that I
>> am a newbie when it comes to wines, (but I know what it like!)
>
> Red beaujolais (most of it is red) is a fruity sharp wine that fits well
> with many types of food.
>
> If you wish to try it with lasagne, by all means, but make sure that the
> tomato sauce has been cooked long enough to give it a nice round almost
> sweet taste (sharp raw tomato taste and beaujolais may be too much). With
> a good sauce the wine will go well with any pasta.
>
> The ideal match for beaujolais IMO is probably pork, the acidity of the
> wine complements the fatty rich meat and keeps your mouth fresh with
> fruity aromas. You will improve the match immensely through the careful
> and moderate use of spices, try to match them to the perfume of the wine.
>
> One caveat, there is a lot of really bad beaujolais out there, so try to
> find a good one, look for villages (like Chiroubles) and reputable
> producers (Duboeuf is alright, reliable).
>
>
> --
> Mike Tommasi - Six Fours, France
> email link http://www.tommasi.org/mymail