Food Pairing Question

Hi All - first time here, what a fabulous site!!

I'm really terrrible at pairing food and wine, and I was wondering what a bordeaux would be like w/ a tomato sauce based dish?

Our friend is hosting an untraditional Thanksgiving dinner, and she's making lasanga. I tasted a 2001 Cheval Noir St. Emilion from Mehler-Besse and really liked it. It's definitely got some malbec properties, but it's much softer (in my opinion...I'm not a huge malbec fan). Anyway, I'm wondering if anyone has opinions on how something like that would pair w/ lasanga? Thanks for any input!

It won't be horrible, but it's not a great match. When you hear "tomato," think "Barbera." Maybe even Beaujolais, but Barbera with lasagna is terrific. A low-rent choice (but delicious) is a good Lambrusco.

Thanks, Stuart. I had the same gut feeling based on what I recalled of the wine, but thought I'd get some other input just in case. I'll set my sights towards something Nebbiolo, then!

I would agree with Stuart on the Barbera. However, before you go the Nebbiolo route which I think is overkill, something a little more upscale would be a Sangiovese based wine such as Rosso di Montalcino. Barbera comes in many price points, but the more expensive ones may be overpowering too.

If you're thinking Barbera, try this one if you can find it.
2004 La Sera Barbera "Il Falo". I took this to a dinner with friends who were serving pasta with a vodka sauce and this was excellent. It's price friendly, too, at under $12.

I'd opt for a sangiovese or a ripasso Valpolicella, or a barbera.

-Paul W.