I am going to be serving a lasagna bolognese (using spinach noodles and a bechemel) and another lasagna with shitakes and blueberries with a white truffle oil-parmesan reggiano fondue. I'm not great at pairing, but was thinking of serving a red burgundy. Does that sound like it would go with both? Im thinking some earthiness would complement the mushrooms/truffle oil yet still work with the bolongese. Any other suggestions? Thanks!