Originally Posted by
Marco
Hi Guy, good stuff. Glad somewhere has them!:D
I'd go with either the Barolo or Squinzano, as the Terre Siciliane is probably best with a roast or steak. If you've not tried Sqinzano before, that might be a good shout for something a bit different.
Do ensure that you serve it at the right temperature (i use a small electric heater for this purpose, during the nice weather when the wood burner is off), which I simply sit the bottle on top of before it's been opened).
Just enough to take the 'chill off' should be fine, and most importantly, either allow it to breathe for an hour before serving, or ideally, decant it, simply to aerate the wine, which trust me makes a BIG difference to the flavour of ALL red wines [they don't need to be 'fancy' ones], simply by removing some excess acidity, thus opening up the fruit:)
Serve in large wine goblets (quarter full only), which will release the full bouquet. Oh, and please post some pics of your lasagne on the food thread later - enjoy!:cool:
Marco.
P.S If you don't already, put some red wine (a glass or so) into the meat for your lasagne, as that really lifts the flavour!