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

[Kib]

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?

[TonyO]

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.

[Kib]

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

[Dr. Debs]

How about a sparkling red, like Brachetto?

http://www.bevmo.com/productinfo.asp?...

[Robert Lauriston]

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

[Wineman]

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

[HaagenDazs]

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

[Robert Lauriston]

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

[Chicago Mike]

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.

[Bill Hunt]

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.

Hunt

[bogie]

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

[Kib]

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

[Robert Lauriston]

It is. Whatever tastes good to you is fine.

[Uptownflavor]

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.

[Robert Lauriston]

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

[Uptownflavor]

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.

[Robert Lauriston]

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

[hotoynoodle]

"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).

[Robert Lauriston]

Lambrusco amabile, if you can find some.