I need pairing suggestions for Lasagna Florentine.
Here’s the description from the caterer: pasta sheets layered with marinara, spinach, zucchini, eggplant, basil, bell peppers, onions, mozzarella, ricotta, and topped with garlic cream.
It’s the garlic cream that is throwing me. Maybe I have them leave it off and go with Lambrusco?
Any suggestions appreciated.
Assuming you want to stick with Italian, I would think any number of high acidity whites would do - Soave, Verdicchio, Trebbiano d’Abruzzo…all of those would pair with and cut the garlic cream nicely.
I should have been more specific. I have almost no Italian whites in my cellar.
That’s a pity. You should fix that! How about a non-Chardonnay Kelley Fox white? Pinot Blanc, Gruner Veltliner, or Albariño? Really any crisp, high acidity white should work well.
Are you looking for a wine that will appeal to a lot of people and go with the food or a wine from your cellar? Italian white as Chris suggested or others was my first thought.
I hear you, but my wine budget tapped out at the moment.
I’d like to open something from my cellar. ptaylor2112 on CT, if you’re so inclined.
2018 Goodfellow WR Blanc should pair nicely enough. You can always count on Goodfellow to have bright acidity and I think that would be better than a Chardonnay. Keep in mind that it is Riesling dominant, so not a perfect match. I afraid I have not had any of your other wines.
Thanks for taking a look. Of course, I’m trying to save that WR Blanc for 20 more years… 
I’m thinking just skip the garlic cream, add some more marinara, and go with Lambrusco.
I hope that works out well for you.
When you get some sunlight on the budget, it is great to have some Italian whites on hand as they come in so handy and many of them are excellent QPR. I know there have been threads on this topic.
I wonder how dominant that garlic cream is. You still have things like marinara, zucchini, eggplant, bell peppers and spinach, all that would suggest a red would be appropriate as well. As a matter of fact, I think this sounds like a case for a red, not white wine?
Anything wrong with just a classic Chianti?
I don’t have any.
I think no wine has a higher ratio of “recommended in food wine pairing threads” to “actually being bought and drunk by anyone” than Lambrusco.
It’s the theoretical darling of the food wine pairing threads.
I know Champagne and beer actually get recommended more, but a lot of people buy and drink those too.
I can almost guarantee you are the only wine person in the world who has wines from Indiana but no Chianti in their cellar 
I’m having ribeye tomorrow. What should I pair it with?
But I don’t have any Bordeaux, Cabernet, Barolo, Merlot, Malbec, Syrah, cab franc, Carmenere, Rioja, Brunello, Chianti, Zinfandel, tannat, Plavac Mali, Aglianico, Grenache, Mourvèdre, Douro red, Etna Rosso, Sagrantino, Blaufrankisch, or primitivo.
At least we will know what to recommend he pair with breaded pork tenderloin sandwiches.
There really should be a ”Wineberserkers wine pairing suggestions”-drinking game. Take a shot any time you see:
Lambrusco
Acidity cuts through the fat
Pinot Gris
Beer
Cocktails
Etc etc
Or maybe you make a bingo card and first one to get five in a row wins.
“I have tea, IPA, Muscadet, Old Fashioned, and Xinomavro. Bingo! What do I win?”
“Well, the prize is a bottle of Lambrusco, but nobody actually has one of those.”
Easy peasy! Some good old Saperavi. I expect everyone has a bunch at their hands. 
Baco Noir, eg Henry of Pelham Reserve , season the steak well and give it a hard sear.
Lambrusco will work well, but I think plenty of other wines will work well with the dish. Red or white, I was about to say that it’s probably more of a challenge to work out what wouldn’t work well.