If you haven’t tried artisan craft Lambrusco you should and here’s why:
The resurgence of artisan and craft production provides a wide range of styles to explore that are cuisine friendly.
Lambrusco is a family of grapes mostly grown in Emilia-Romagna where iconic Italian cuisines originate – Salumi, Parmesan Cheese, Parma Ham, Balsamic Vinegar, Mortadella, Bolognese, Tortellini, Lasagna and Gnocco Fritto.
What grows together goes together.
Styles of Lambrusco:
Lambrusco di Sobara (Modena) – most famous, abundant, most fragrant (wild violets), lightest in colour
Lambrusco Salamino – appearance salame, abundant, ‘best’ combination of grace & fragrance, power & body
Lambrusco Grasparossa (Castelvetro,Reggio-Emilia) – considered one of highest quality, ripener, deep colour
Lambrusco Maestri (Parma) – hardy, fruity creamy, appealing, deepest black/purple colour, complex
Medici Ermete ‘Phermento’ Lambrusco Metodo Ancestrale
Fermentation: refermented in-bottle
Varietal: Lambrusco di Sobara
Tasting note: opaque-y, pinky, layered with bright red fruits mixed with tree fruit puree, earthy, complex and totally engaging
Price: est $43 CDN
Villa di Corlo 2016 (DRY) Lambrusco Grasparossa di Castelvetro D.O.C.
Fermentation: in-tank ‘Martinotti’ method
Varietal: Grasparossa di Castelvetro
Tasting note: deep, dark, DRY, blackberry jam, iris florals, slightly tannic, a Modena classic
Price: est $27 CDN
Rinaldini ‘Vecchio Moro’ Lambrusco dell’Emilia I.G.T.
Fermentation: metodo classico
Varietal: 85% Lambrusco Grasparossa, 10% Ancellotta, 5% Marzemino
Tasting note: “the champagne of Lambrusco”, dry, deep purple fruits, cacao, red berries, firm frothy with a tight pearl
Price: est $40 CDN
As we celebrate #WorldLambruscoDay think about Lambrusco when you’re planning your summer picnics and celebrations!
Until next time, you’ll find me where wine is always on duty and needs to make a good impression.
#RealLambrusco #LambruscoSecco #WorldLambruscoDay2020 #SilenceoftheLambruscos #MetodoAncestrale #wine