Wine for cooking

[wdonovan]

I would not try the above suggestions about Port, Madeira or Marsala if I was serving this to anyone without trying it myself. All these wines have a very distinct flavor and are used a couple tablespoons at a time (not a cup) in different recipes. They are unmistakable and will change a lasagna recipe enormously. I disagree with the opinion that red wines can hurt rather than help food. I would not think of making a red Italian sauce without red wine. I wouldn't use a thin red. My choice is a real solid Bordeaux. A Barolo would be ethnically appropriate, but a Chianti although fulfilling the ethnic requirement (which means little compared to taste and characteristics) falls quite short on the issue of body.
I will admit that when using a cup of Bordeaux (usually my choice) in a pot of sauce ("gravy" to a true Italian), I need to add a little sugar to balance the acidity. An Amarone would probably alleviate that problem but then you'd have to keep the sauce in the vault as a good Amarone will set you back more than most people want to spend on cooking ingredients. Of course you'd then have a perfect wine opened to serve with the Lasagna. If you do take the Port-et-al route, leave the phone book open the the pizza page just in case.