Red or white? The best Italian wines for meat, white and vegetable lasagna, from Chianti Classico and Barbera to Lambrusco and Verdicchio.
The best wine with lasagna is a medium-bodied Italian red with bright acidity, such as Chianti Classico, Barbera or Montepulciano d'Abruzzo.
For a classic meat lasagna with tomato ragù, pour a Chianti Classico. Its acidity matches the tomato and its firm tannins handle the meat and cheese. If you prefer white, choose a Verdicchio or a Soave Classico, which suit white (béchamel) or vegetable lasagna best. On a budget, a Montepulciano d'Abruzzo gives you a soft, fruity red for about $10–20.
Lasagna has four things the wine must deal with: tomato, meat, cheese and béchamel.
Avoid very heavy, high-alcohol reds. Lasagna is already rich, and a big wine makes the meal feel heavy.
Chianti Classico is mostly Sangiovese from the hills between Florence and Siena. It tastes of sour cherry, red plum and dried herbs, with fresh acidity and firm but not heavy tannins. That profile is close to ideal with tomato and meat ragù. Expect to pay about $20–35 for a standard bottle; Riserva costs more and suits a richer lasagna.
Bottles to try: Chianti Classico Fontodi, Chianti Classico Berardenga Fèlsina, Chianti Classico Brolio Ricasoli. For a cheaper option, a basic Chianti DOCG works well too. See also our Chianti Classico guide.
Lasagne alla bolognese comes from Emilia-Romagna, and locals often drink a dry, sparkling red Lambrusco with it. Lambrusco Grasparossa di Castelvetro is the darkest and most structured type. The bubbles and acidity scrub the palate clean after each bite of ragù and cheese. Choose a bottle labeled secco (dry). Most cost about $12–25.
Bottles to try: Lambrusco Grasparossa 'Vigneto Cialdini' Cleto Chiarli, Lambrusco Grasparossa Secco Manicardi. More in our Lambrusco guide.
Barbera d'Asti and Barbera d'Alba from Piedmont have very high acidity and soft tannins. They taste of black cherry and plum. This makes Barbera a safe choice for tomato-heavy lasagna and for guests who dislike drying reds. Most bottles cost about $15–30.
Bottles to try: Barbera d'Asti 'Fiulot' Prunotto, Barbera d'Asti 'La Crena' Vietti, Barbera d'Alba 'Tre Vigne' Vietti.
Montepulciano d'Abruzzo is soft, dark and fruity, with plum, black cherry and a little spice. It has enough acidity for tomato and enough body for meat, and it is one of Italy's best-value reds. Expect about $10–20 for everyday bottles.
Bottles to try: Montepulciano d'Abruzzo Masciarelli, Montepulciano d'Abruzzo La Valentina. Read more in our Montepulciano d'Abruzzo guide.
Emilia-Romagna's other classic is Sangiovese from the Romagna hills, sold as Romagna DOC Sangiovese. It is a little rounder and more fruit-forward than Chianti, with the same cherry and herbal notes. It is a natural fit for a Sunday lasagna and usually costs about $12–25.
Bottles to try: Sangiovese di Romagna Superiore 'Ceregio' Fattoria Zerbina, Sangiovese di Romagna Superiore 'Il Sangiovese' Noelia Ricci.
For lasagna with béchamel, mushrooms, spinach or pesto, pick a white with acidity and some texture. Verdicchio dei Castelli di Jesi has lemon, almond and a slightly bitter finish. Soave Classico, from the Garganega grape, is softer, with almond and white flowers. Both cost about $15–25.
Bottles to try: Verdicchio 'Casal di Serra' Umani Ronchi, Soave Classico 'Calvarino' Pieropan, Soave Classico Gini.
It depends on the sauce. Meat lasagna with tomato ragù: red. The tomato's acidity and the meat's richness need a red with acidity and some tannin. White lasagna (béchamel, chicken, seafood) or vegetable lasagna: white. Without tomato, a red can taste harsh and bitter. For spinach and ricotta lasagna with a little tomato sauce, a light red such as Barbera or a rosé such as Cerasuolo d'Abruzzo also works.
Chianti Classico is the best all-round dry red. Barbera is the best choice if you want low tannin, and Montepulciano d'Abruzzo is the best value. For a special occasion, a Rosso di Montalcino or a Chianti Classico Riserva gives more depth without being too heavy.
In Italy, lasagne is usually served as a primo (first course) on Sundays or holidays, often followed by a meat course. In Emilia-Romagna, where lasagne alla bolognese comes from, the usual wine is a dry Lambrusco or a Sangiovese di Romagna. Elsewhere, families simply drink the local red. Many Italians also just drink water with it.
Is red or white wine better with lasagna?
Red is better with classic meat lasagna because its acidity and tannin match the tomato and meat. White is better with white (béchamel) or vegetable lasagna.
What is the best wine with lasagna?
Chianti Classico is the most reliable choice. Barbera, Montepulciano d'Abruzzo and a dry Lambrusco are also excellent.
What is the best white wine with lasagna?
Verdicchio dei Castelli di Jesi or Soave Classico. Both have enough acidity for cheese and béchamel and enough body for a rich dish.
Does Merlot go with lasagna?
It can, but Merlot is softer and lower in acidity than Sangiovese or Barbera, so it can taste flat next to tomato. If you like Merlot, try a Montepulciano d'Abruzzo instead.
Is there a sweet wine that pairs with lasagna?
A truly sweet wine rarely works with lasagna. For a fruitier, softer taste, choose a ripe Montepulciano d'Abruzzo or a Lambrusco labeled amabile (off-dry).
What do Italians drink with lasagne?
In Emilia-Romagna, a dry Lambrusco or a Sangiovese di Romagna. In other regions, usually the local red.