Cookin’ on the Coast: The Ultimate Italian Comfort Pairing
Season 13, Episode 14: Carpineto “Dogajolo” Chianti with Refire Lasagne Bolognese
There is nothing quite like the aroma of a slow-simmered Bolognese and bubbling mozzarella to signal a perfect meal. In this episode of Cookin’ on the Coast, we explore the art of the “Super Tuscan” pairing. We’ve teamed up with Chef Brian Newham of Refire Kitchen to pair a rich, world-class Lasagne Bolognese with a wine that was born to stand up to bold Italian flavors.
The Beverage: Carpineto Dogajolo Rosso Toscano
To find the perfect partner for a dish this rich, we traveled (intellectually!) to the hillside vineyards of central Tuscany. Carpineto was founded in 1967 with a singular, ambitious goal: to create world-class Sangiovese that redefined the Tuscan appellation. Today, they farm 500 hectares of sustainably managed, carbon-neutral land, blending traditional heart with modern innovation.
The Dogajolo Rosso Toscano is famously known as a “Baby Super Tuscan.” This innovative blend (primarily Sangiovese and Cabernet Sauvignon) offers the best of both worlds: the vibrant power of a young wine and the sophisticated elegance that only oak aging can provide.
The Dogajolo greets you with a deep purple robe and seductive aromatics of freshly picked berries, rose hips, and violets. Because it spends six months in French and American oak, it develops a complex palate featuring fruity cherry notes interlaced with coffee, vanilla, and hints of spice. It is full-bodied yet remarkably soft, making it a “go-to” for those who want luxury flavor at an everyday price point.
Head to a Liquor Plus liquor store near you to pickup the Carpineto Dogajolo Rosso Toscano.
The Dish: Refire Kitchen Signature Lasagne Bolognese
Chef Brian Newham’s recipe is a masterclass in layering flavors. This isn’t just a standard pasta dish; it is a rich, multi-dimensional crowd-pleaser. The Bolognese is a powerhouse blend of ground beef, Italian sausage, and cold-blended bacon, simmered with aromatics and finished with a touch of cream and sugar for a silky, balanced sauce.
Between the layers of cooked noodles, you’ll find a velvety Bechamel sauce infused with white wine and parmesan, fresh spinach leaves for a pop of color and earthiness, and a generous amount of bubbling mozzarella.
The Perfect Pairing: Why It Works
A dish this rich and flavorful demands a beverage with enough “backbone” to stand up to the fats while complementing the bright acidity of the tomato. The Carpineto Dogajolo provides exactly that, creating a beautiful culinary synergy:
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Cutting the Richness (Acid & Tannin vs. Fat): Chef Brian’s lasagne is delightfully indulgent, featuring three types of meat (beef, sausage, and bacon) and a triple-threat of cheese (mozzarella, parmesan, and a creamy Bechamel). The Sangiovese grape is naturally high in acidity, which acts as a “palate cleanser,” cutting through the heavy fats and oils. Meanwhile, the soft tannins of the Dogajolo provide the structural weight needed to match the dense, meaty Bolognese.
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The Tomato Harmony (Sangiovese’s Natural Partner): It is a classic rule of thumb: what grows together, goes together. Tuscan reds are famous for their affinity with tomato-based sauces. The vibrant red fruit and cherry notes of the wine mirror the sweetness of the canned tomato sauce and paste, while the earthy, loamy notes in the wine harmonize with the savory, umami-rich beef stock.
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Balancing the Aromatics (Oak vs. Herbs): The lasagne is heavily seasoned with thyme, oregano, basil, and garlic. A lesser wine might be overpowered by these punchy herbs, but the Dogajolo’s time in French and American oak gives it subtle notes of vanilla, spice, and coffee. These toasted oak characteristics wrap around the herbal notes of the sauce, creating a complex, well-developed finish that lingers on the palate.
- Complementing the Bechamel (Silky Textures): The use of a white wine-infused Bechamel adds a unique silkiness to this lasagne. The “Baby Super Tuscan” is prized for its soft, approachable mouthfeel. Unlike a harsh, overly tannic red, the Dogajolo’s velvety texture glides right along with the creamy Bechamel, ensuring that every bite feels balanced and refined.
This pairing proves that sometimes, the most traditional choice is also the most brilliant. The Carpineto Dogajolo is a “Baby Super Tuscan” that punches well above its weight class: it is the definitive, sophisticated partner for a rich, slow-cooked Italian feast.
Grab the recipes below and all the ingredients at your local Country Grocer:
Liquor Plus Sponsors Cookin’ on the Coast
Each week, Liquor Plus sponsors the Pairings segment of Cookin’ on the Coast on CHEK. The show features unique food and drink pairings offered by BC suppliers, with recipes created by Chef Heidi Fink and sponsored by Country Grocer. All of the beverages featured on the program can be found in Liquor Plus stores across Vancouver Island.
