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Your ultimate lasagne wine match?


#21

Where did you get your Barbera? There is a specific style - sometimes labelled “Vivace” - which is traditional for easy to-quaff local Barbera and has a petillance from secondary fermentation. Locals who favour this effect traditionally try to achieve this by bottling their wine ( often bought in demijohns directly from their favoured producer) during “la luna di Marzo” - the first quarter of the waxing moon in March. Needless to say, this requires wines which haven’t been too processed…still: it’s an acquired taste…

The mousse of this type of Barbera can be as strong as that of a Lambrusco (which would also have been a good match for Lasagne), or more like the the tickle of a Vinho Verde. There you go - your Portuguese connection…