Margaux and Lasagna

My wife Amy made a delicious lasagna last night, with garlic bread, and to accompany it we picked out a 2003 Segla Margaux. I have never been disappointed with a Margaux, and this was no exception. My wife has a slightly less impressive record - she has disappointed me twice with her cooking. Of course, since she has made thousands of meals, that is a pretty solid batting average.

Anyway, a Margaux seems to me to be the perfect French wine for a lasagna, although Italian purists are no doubt having fits when I say that. But some other Bordeaux would be too heavy, I think. What about you?