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looking for a sweet red wine that will go with Turkey and lasagna.

Kib Nov 17, 2006 07:19 PM

I am not that much a wine drinker, but would like to have something available for our guests. I would prefer something that is sweet and red, :). Any suggestions?

  1. TonyO Nov 19, 2006 12:28 AM

    Maybe a Dolcetto lightly chilled would fill the bill. I also like some of the lighter California versions of Rhone Style blends. We just had a bottle of Standing Stone with brasciole and it was excellent.

    1. k
      Kib Nov 18, 2006 11:29 PM

      My goodness, I never thought so many ppl would respond, Thanks all.

      1. Dr. Debs Nov 18, 2006 03:44 AM

        How about a sparkling red, like Brachetto?


        1 Reply
        1. re: Dr. Debs
          Robert Lauriston Nov 18, 2006 05:18 PM

          That's delicious stuff, but I don't think it would go with this menu.

        2. w
          Wineman Nov 18, 2006 02:58 AM

          I agree with RL. A Lambrusco might fill the bill.
          The Ca' De' Medici Cubista Lambrusco is somewhat sweet and slightly sparkling. Almost like a prosecco but from red grapes. Good with turkey and I think it would stand up to lasagna at the same time. Around $10

          1. HaagenDazs Nov 17, 2006 10:18 PM

            Beaujolais has just come out. It's fresh and light... typically not that great, but it's traditional around Thanksgiving. And red.

            1 Reply
            1. re: HaagenDazs
              Robert Lauriston Nov 17, 2006 10:34 PM

              Beaujolais nouveau smells like bananas, but it's not sweet.

            2. c
              Chicago Mike Nov 17, 2006 10:11 PM

              A fruity zinfandel perhaps... make sure to get a LUSH year... has the advantage of being one red wine that might fairly well match BOTH your turkey and lasagna...

              I'm also thinking a Valpocella Ripasso OR an Amarone might work here.

              None of the above are going to be "purely sweet", but in great years they have enough fruit that they will accomplish what you're looking for, IMO.

              2 Replies
              1. re: Chicago Mike
                Bill Hunt Nov 18, 2006 04:14 AM

                You took the wind out of my sails - Amarone was going to be my first choice, with a fruit-forwad Zin as #2. I had not considered the Valpocella Ripasso, but I see how it would work well too. Glad I read ALL of the threads, before commenting.


                1. re: Chicago Mike
                  bogie Nov 22, 2006 07:56 AM

                  I'd go with the Ripasso as I'm quite sure the Amarone would overpower your roasted turkey (unless it's a wild bird).

                2. k
                  Kib Nov 17, 2006 07:50 PM

                  Not to admit my Naive ness, but what is the difference between serving white or red. I thought it was just preverence?

                  3 Replies
                  1. re: Kib
                    Robert Lauriston Nov 17, 2006 07:53 PM

                    It is. Whatever tastes good to you is fine.

                    1. re: Kib
                      Uptownflavor Nov 17, 2006 09:01 PM

                      Yes, it is just a personal preference but some wine experts say that the acidity affects the flavors of the food. Also, sometimes the combination of the certain food ingredients and the tannins in the wine can bring on migraines.

                      1. re: Uptownflavor
                        Robert Lauriston Nov 17, 2006 10:33 PM

                        All the elements in wine affect the flavor of food, and vice-versa. But it's still a very personal preference.

                    2. Uptownflavor Nov 17, 2006 07:32 PM

                      Personally, I wouldn't pair a sweet red with a dish like lasagne. Come to think of it, I think I would go with a dry white as opposed to a sweet red with that menu.

                      1 Reply
                      1. re: Uptownflavor
                        Robert Lauriston Nov 17, 2006 07:40 PM

                        Lambrusco amabile's a very traditional pairing with lasagne in Bologna.

                      2. hotoynoodle Nov 17, 2006 07:30 PM

                        "sweet" is a slippery slope with wine. they can be too cloying, deaden the palate, and lead to bad sugar hangovers the next day. if you're drinking wine with food, you want a little acidity on the back end. that being said, try a "softer" style of grape, like syrah or merlot. the tannins tend to be less assertive, and you can get some very good values with syrahs from southern france (rhone).

                        lots of people think zinfandel with turkey, but most are too over the top for me to enjoy with dinner. you could also look into dolcettos or beaujolais (NOT nouveau).

                        1. Robert Lauriston Nov 17, 2006 07:25 PM

                          Lambrusco amabile, if you can find some.

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