Wine Pairings for Lasagna di Maiale
Pork Loin is one of my favorite cuts from the pig. It’s loaded with flavor yet it isn’t loaded with fat. I love the fatty stuff, too, but I’m not one to eat it every day!
I usually think “rosso” when I think of lasagna, but this version is light enough that medium-bodied white wines will pair equally well. In fact, there’s a very cool grape called Ansonica that I think might work well with it. Ansonica is quite aromatic, with aromas of rosemary and sage, and its ripe fruit character leans into the exotic camp. I like the Fattoria La Parrina Ansonica Costa dell’Argentario from the Tuscan coast. Another lovely one is made by Bibi Graetz and is called Cicala dell Giglio. Mind you, only 600 cases of this second wine are made each year, so it’s probably only available in specialty stores or in major metropolitan areas. If you can’t find either of these Ansonicas or another, ask your merchant for an Inzolia from Siciliy. It’s the same grape!
Many rosso wines will pair easily with this dish. Wines with red fruit character and little to no oak will match up best. Like with the white wine, my mind is set on an aromatic wine. The crunchy red fruit of Nebbiolo from the Valtellina region hits the mark. One of my long-time favorite producers is Triacca. This winery makes great Sassella and Inferno (named for the regions within Valtellina where the grapes come from.) These wines have the rose and dusty earth notes you get from the Nebbiolo-based wines of Piedmont but they don’t carry the same hefty price tag. They’re also slightly lighter weight on the palate – perfect for this mid-weight lasagna.
I hope you enjoy discovering Ansonica (aka Inzolia) as well as Nebbiolo from the Valtellina. Remember, it’s a crisp, aromatic and unoaked or lightly oaked wine you’re looking for if these suggestions aren’t in your favorite wine shop.
Check out our recipe for Lasagna di Maiale.
Christy Canterbury, Master of Wine (MW)