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Help with Pairing

dcole | Dec 12, 201004:47 PM

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!

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