I am told (but am unable to reveal my source so as to protect them from untold vengeance) that a woman in Leeds put a bottle of Chateau Lafite Rothschild into the sauce for her ‘legendary’ lasagne. As all my readers will know the Chateau Lafite Rothschild is one of the great wines and two bottles of the 2000 vintage are priced here at £5,700.
Now leaving aside one’s concerns about who would pay getting on for three grand on a bottle of red wine, there is no doubt that using such fine stuff in one’s lasagna is to reach the pinnacle of extravagant, conspicuous consumption. More interesting though is whether the wonders of the wine transferred to making the ‘legendary’ lasagna and culinary one-off? The wine might contain:
Tasty flavours of raspberry, blackcurrant and roasted meat. The texture of 2001 Lafite is absolutely remarkable; a perfect grip, gaining gradually up in power. 2001 Lafite Rothschild has an excellent medium to fully body and nicely balanced extraction of dark fruit. Very pure and concentrated Lafite.
But do those flavours transfer to the mince, onions and tomato making up the remainder of the sauce – or are these lost in the bigger bundle of tastes. And how will all this work with the cheese?
And anyway what was she doing putting French wine in an Italian dish? Philistine!