Which wine with Seafood Lasagna?

Suggestions welcome from all the learned here!!

[Jenise]

Gee, I presume there's going to be a cream sauce involved. I would lean away from delicate wines, but almost anything white or pink would provide a fine accompaniament.

Agree with Jenise, but if I was choosing from wines I have available I'd probably grab a Ligurian Pigato.

Agreed with J and D: choose a vigorous-enough white for the seafood, everything goes with cream and pasta.

Yeah, assuming that a Bechamel is used, I'd suggest a high acid white that isn't too aromatic. I like Dale's suggestion of Pigato. A South African Chenin could also work or a Pieropan Soave.

Strange that no one has mentioned a white from Greece?? At hand I would have a 2021 Tsimbidi Kydonitsa.

[Jenise]

Bob, I doubt most of us have Greek wines laying around. I admire them and I've had some AMAZING Greek whites, but they're just not on the shelves around here for me to avail myself of. But sure, one you like would be great.

Tim has given me a few valued ideas. Kathy says her lasagna is creamy and saucey so I am now thinking Loire Chenin? What do you think.?

FWIW, chenin was the first thing that came to my mind.

[Jenise]

Tim has given me a few valued ideas. Kathy says her lasagna is creamy and saucey so I am now thinking Loire Chenin? What do you think.?

Sure. As we all agreed a fuller-bodied white will reward you. To be more exact, we'd have to know more about seasoning. Lots of butter and lobster? Maybe chardonnay. Fresh tarragon? Sauvignon Blanc or Albarino might be better. Just hard to know, but whatever you choose it won't be wrong.

Well it all did not go as planned! Host had opened a couple of pet-nats and when the lasagna was served, the muscadet was open and the chenin still in the fridge . Then suddenly home made sake showed up, need I say more.

Well it all did not go as planned! Host had opened a couple of pet-nats and when the lasagna was served, the muscadet was open and the chenin still in the fridge . Then suddenly home made sake showed up, need I say more.

Between pet-nats and homemade sake, I feel your pain, Bob.

Yup..all the good juice was in the hosts fridge

Gotta admit I've never come across homemade sake before.

Its quite the thing in our group, appears at every social do.

I ate at a restaurant once where they served sake almost as hot as tea. No alcohol left, I'm sure. A little knowledge is dangerous sometimes.

Its quite the thing in our group, appears at every social do.

I feel your pain! Wonder what sparked the local interest in rice wine?

Reminds me of a group I visited - they did a pot luck and someone handed me a glass of what was alleged to be wine. I took them at their word and tasted it. Big mistake. It took great self control to ask what the heck it was - turned out to be home made parsnip wine. And it was sweet.....

Reminds me of a group I visited - they did a pot luck and someone handed me a glass of what was alleged to be wine. I took them at their word and tasted it. Big mistake. It took great self control to ask what the heck it was - turned out to be home made parsnip wine. And it was sweet.....

Root vegetable wine? Sounds like the kind of thing you'd only find in small Russian villages, the only purpose of which is to distill into vodka.