Lambrusco pink. Learning to Understand Wines: Lambrusco

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Ruby treasure of Emilia Romagna Lambrusco is Italy's famous red sparkling wine. Affordable, easy to understand and tasty, it will delight gourmets and novice wine lovers alike.

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There are many confusing stories around Lambrusco. Originally, the name simply meant "wild grape wine" and referred to a number of local varieties, many of which are still in use today: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara... And all this - different varieties Lambrusco, despite the fact that in many sources they are called clones of the same variety. Now the names of these varieties are used as "brands" of wine to distinguish the palette of results that these local varieties can produce.
More on this below.

Champagne tasting

Lambrusco's story is amazing and sad at the same time.

On the one hand, this is a beautiful grape that has been around for many years. When you drink Lambrusco, you are drinking wine that the ancient Romans enjoyed. They loved Lambrusco wine. It was not difficult to grow, it produced good yields and was very popular. It is quite possible to imagine Caesar sipping Lambrusco from his goblet, eating a slice of cheese and looking around his domain ...

Over the past centuries, many varieties of Lambrusco have been born. By the end of the 20th century, ampelographs numbered more than 60 varieties of this variety. This can be difficult for novice wine drinkers to understand. If you take, for example, Chardonnay grapes, then they are all genetically identical. It was enough centuries ago to find the perfect Chardonnay - and many years later we still have copies of that very first vine. Just like in the case, for example, with Red Delicious apples.

However, in the case of Lambrusco, things are not so simple. In the wild, it is easily pollinated from vines of other varieties - as happens, say, with dandelions and other wild flowers. The result is a variety of Lambrusco varieties. Yes, they taste the same - just as all dandelions look like - but still, they are not exactly the same as most modern wine varieties.

The star and the sadness of the Lambrusco path

When the 1970s came, the fashion for cheap sweet wine came to America, and Lambrusco became extremely popular there. It was cheap, and despite the fact that this wine is made in a dry version, Italians filled the American market with sweet varieties because the consumer demanded it.

So that's it. The sad part of Lambrusco's history begins with the development of the taste of wine lovers. In the Soviet Union, too, the majority preferred semi-sweet and sweet wines. And even the prestigious lines of the Massandra collections at that time were fortified and sweet, in particular, muscat wines.

Now a different era has come, with different preferences and ideas about what "good wine" should be. And everything that was popular in the Soviet Union and America of the 70s automatically falls into the “wrong” category. Not only sweet wine fell under this cliché, but also rose, which is incomprehensible to many today. Due to the fashion for style and color of wine, many people miss out on worthy and interesting samples of "unfashionable" wines - both in the inexpensive and in the premium segment: from democratic pink Portuguese "wine verde" to luxurious sweet Austrian "ice wines".

Lambrusco on labels

In an effort to uphold their reputation, Italians are attempting to limit the use of the name Lambrusco on labels exclusively to Italian winemakers. For the reasons described above, there is a chance you will come across a bottle with the inscription "Lambrusco" filled with cheap wine from his not very successful variant.

Until the name Lambrusco received the international status of a name controlled by origin, such as, for example, champagne and prosecco (although in Italy there is a category DOC Lambrusco, laying down the rules for lambrusco produced in Italy).

What is Lambrusco like?

It turns out that you can stumble upon both cheap and tasteless Lambrusco wine, and quite decent, light, fruity sparkling wine, perfect for a light summer lunch.

So don't judge Lambrusco by the very first cheap bottle from the supermarket. To tell the truth, Italian origin is not a guarantee of excellent taste, although the best examples of it are undoubtedly Italian. Do not rush to conclusions, give it a chance - it can be so different!

Firstly, this wine comes in different colors: you can find red, pink, and white Lambrusco (yes, albeit from red grapes).

There are dry, semi-dry and sweet versions. There is still Lambrusco wine, there is a slightly sparkling wine (what the Italians call "frisante" - frizzante), and there are also quite sparkling options, with the number of bubbles a little less than in champagne ("spumante" - spumante, according to the Italian gradation of "sparkling ").

Almost all Lambrusco is produced using the Charme method (in which secondary fermentation, during which bubbles form, does not take place in separate bottles - as is the case with champagne - but in large steel containers). If you come across a bottle of Lambrusco with the inscription on the label "traditional method" (or "classical method"), then you have an exceptional wine and a great rarity among Lambrusco.

The pigment of Lambrusco berries can give the wine a seductive ruby ​​color if you give the vine proper attention and allow the grapes to ripen properly. Then in the glass there will be wine with a bright aroma and no less intense color.

Only the color of the Anchellotta grapes, another variety allowed for this wine according to the DOC Lambrusco rules (i.e. the rules describing the requirements for the contents of Italian bottles with the Lambrusco inscription on the label), can compete with the purple Lambrusco.

Ancellotta It is not a Lambrusco variety, it is a different variety altogether. Ancelotta is used to "correct" the color of Lambrusco wines in case the winemaker did not keep track of the yield, and the wine turned out to be pale and watery.

Some Lambrusco wines have been awarded their own DOC category

Lambrusco di Sorbara(Lambrusco di Sorbara)

Sorbara - Lambrusco of the highest quality, from which worthy wines with excellent aromas are obtained.

A distinctive feature of this Lambrusco variety is abnormal flowering, when the vine sheds flowers, due to which the yield decreases (in some years up to 30%). This leads to a higher concentration of flavoring substances: so the loss in quantity is more than compensated for by the addition of quality. In color, it is the lightest of the Lambrusco species. Sparkling is very gentle. The fragrance has a hint of violet. In addition, it is the most acidic of all Lambrusco, therefore it goes well with greasy dishes and grills. DOC Sorbara allows the use of salamino varieties in these wines, but not more than 40%.

Lambrusco Grasparossa di Castelvetro
(Lambrusco Grasparossa di Castelvetro)

This wine is inky red in color, with a raspberry foam, with aromas of violet, strawberry, fresh plum and black cherry... It is more full-bodied and contains more alcohol and noticeably more tannins than other Lambrusco wines.

Grasparossa is powerful enough to tackle the local dish, zampone (pork leg skin lined with minced pork). If the label says DOC Lambrusco Grasparossa di Castelvetro, then the wine must contain at least 85% Lambrusco Grasparossa. The remaining 15% can be other varieties of Lambrusco or Malbo Gentile

Lambrusco Salamino di Santa Croce
(Lambrusco Salamino di Santa Croce)

If you see such an inscription on the label, then this is a wine made at least 90% from Lambrusco salamino, possibly with the addition of Bruniola and Ancellotta varieties. This wine is produced in dry and semi-sweet versions, in the frizzante style (semi-sparkling). The variety got its name because of the dense cylindrical bunches, resembling loaves of salami sausage.

Like Lambrusco sorbara, this wine is designed to be drunk when young. It perfectly complements the local specialty - kotechino (slow-cooked pork sausages).

Reggiano(Reggiano)

The largest of the regions producing Lambrusco wine. After the name of the province of Reggio Emilia, where these wines are produced. All Reggiano wines are made from variations of Lambrusco, but in addition to sparkling reds, these can be still dry reds and sparkling white wines. Classic Lambrusco is a red sparkling wine made from a mixture of different varieties of this variety, from almost dry to semi-sweet versions.

Reggiano is especially known for its amabile (semi-sweet) and dolce (sweet) versions, which contain up to 15% partially fermented Anchellotta grapes, giving the wine a natural sweetness; the remaining 85% are other varieties of Lambrusco (Maestri, Marani, Monstericco and Salamino).

Sweet versions are usually made semi-sparkling - frizzante. White sparkling wine is made from the same varieties, but without contact with the crests and skins of the berries, in order to avoid color and enrichment of the wine with tannins. Pink - with short contact with the skin of the grapes.

The best examples of Reggiano are the perfect balance of ripeness, fullness and acidity, which goes well with the local food: zampone, Parma ham, Parmigiano Reggiano cheese.

Lambrusco Mantovano(Lambrusco Mantovano)

Lambrusco mantovano is a separate DOC (controlled territory of origin of wine) in Lombardy. And this is the only territory outside the traditional Lambrusco Emilia-Romagna, where its production is allowed.

Although the area around the city of Mantua received DOC status only in 1987, the history of local winemaking goes back centuries and dates back to the days of the Benedictines.

The wine-growing area lies between the northern banks of the Po River and the city of Mantua itself in the south-eastern part of Lombardy - where it wedges between the neighboring regions of Emilia-Romagna and Veneto.

Here Lambrusco is usually made dry - both rosso (red) and rosato (pink), although there are a few semi-dry versions. The alcohol content is typically low.

According to the DOC, the Lambrusco Mantovano wine must be 85% composed of the varieties of Lambrusco Vyadanese (Viadanese, here called Grapello Ruperti), Maestri (Maestri), Marani and / or Salamino (Salamino). The remaining 15% are Ancellotta, Brugnola, aka Fortana, Sorbara and / or Grasparossa, here called Grappello Grasparossa.

These wines have a ruby ​​color and a bouquet reminiscent of the scent of violets.

Serve lambrusco should be chilled to about 10 degrees (Celsius). However, if this is a very simple option, with an unpretentious rough bouquet, then it makes sense to cool it down by another 2-3 degrees.

How is Lambrusco different from champagne?

Strictly speaking, there is nothing in common between champagne and Lambrusco, except for the presence of bubbles and a similar bottle shape.

• Variety. Lambrusco is made from the eponymous and other local varieties that are not grown in France at all.
• Taste . Depends not only on the variety, but also to a very large extent - on the place where the grapes are grown and the method of production. Therefore, even if Lambrusco was made from the same varieties and in the same way as champagne, the taste would still be different (due to the difference in climate, soil composition, etc.)
• Manufacturing method... Lambrusco is produced using a simplified technology, which is called the "Charm method", and champagne - using a complex and expensive "classic champagne technology".
• Colour . Champagne is never red. The maximum is pink.
• Sweetness . Lambrusco is often made sweet. Champagne is almost always a dry and very dry wine.

The Lambrusco variety has been known since ancient times. On the territory of modern Italy, it was grown by the Etruscans, and in the Roman era it was mentioned in their works by Virgil and Cato the Elder.

Today the Lambrusco vineyards are spread over the plains and hills around Modena. The amazing character of the wine is the result of a successful combination of unique climatic conditions and the efforts of people dedicated to their work. A fluffy pink foam "cap", a cheerful play of bubbles, sparkling color and juicy fruit aromas create a unique holiday atmosphere and cheer you up. The moderate price makes this wine a very attractive alternative to other types of sparkling wines and champagne.

Lambrusco gives instant pleasure, and this is its charm and difference from "serious" wines. There is no need to wait for it to ripen and open up. "Lambrusco" is not intended for storage and demonstrates all the attractiveness, spontaneity and charm of youth here and now. It perfectly quenches thirst, is unpretentious when choosing a gastronomic pair and will be an ideal accompaniment to a meal. Just remember to chill it well.

Most Lambrusco is produced by the Charm method, when secondary fermentation takes place in sealed containers. Although we have defined it as sparkling, it would be more accurate to call it effervescent, or, in Italian, frizzante. This word, which can also be translated as "witty", "sharp", perfectly conveys the image of this wine - bright, effective, seductive.

A distinctive feature of Lambrusco is its expressive acidity and berry shades. But this wine is influenced by the terroir, and different appellations endow it with specific properties.

"Lambrusco di Sorbara" - the lightest of all red Lambrusco, graceful, light, nervous, its fresh aroma is replete with tones of violets, the taste is marked with lively acidity. The color "Lambrusco Salamino di Santa Croce" is intense, ruby. The delicate fruity aroma is echoed by a medium-bodied structured taste. This is perhaps the most gastronomic example - it goes well not only with traditional pasta, but also with first courses and fried meat.

Lambrusco Graparossa di Castelvetro captivates with its generous aroma with notes of grapes, peaches and almonds. The harmonious taste leaves a subtle pleasant bitterness in the aftertaste. This wine is a wonderful aperitif. The glass with Lambrusco di Modena is crowned with a creamy mousse, the aroma contains nuances of black berries, the rather dense taste makes this Lambrusco a good companion of savory and relatively heavy dishes.

Lambrusco Mantovano is an elegant wine with aromas of cherries, strawberries, plums and violets. Lombard sparkling wine goes well with local cuisine such as polenta and risotto.

"Lambrusco" is one of the best wines in the world. It has a rich history and traditions. Lambrusco wine is an exquisite sparkling drink with a pronounced fruity aroma. To date, it is produced only on the grounds of Emilia-Romagna.

Wine history

The name "Lambrusco" originally referred only to the berry variety. The first drinks were made from wild grapes. Many of these varieties are still in use today, such as Grasparossa and Sorbara. Now all these names are used as separate brands.

The first Lambrusco wine, semi-sweet white, was squeezed out in ancient Rome. In those days, Italians loved this low-alcohol drink. The advantage was that the vineyards were very easy to grow. Even in dry season, they are capable of producing an excellent harvest. Some hereditary winemakers say that Lambrusco wine was Caesar's favorite drink.

Over the past few centuries, more than a dozen new variations of Lambrusco have been born. And by the 1990s, there were already more than 60 varieties. It is worth noting that it was extremely difficult to breed all these varieties. Many grape varieties are genetically identical to the original. Take Chardonnay for example. The harvest from a vine a century ago will be the same as today. The analogy can be drawn with many other varieties.

In America, the drink has become popular since the 1970s, when the country began to experience the financial crisis. The fact is that semisweet sparkling wine "Lambrusco" is relatively cheap, but it has an amazing range of tastes. In the Soviet Union, the drink appeared at evening parties towards the end of the 1970s.

It is noteworthy that today Lambrusco manufacturers are seeking from the Italian authorities a decision to subject the sale of products to careful control, since in recent years there have been repeated cases of counterfeits with branded labels.

Varieties of "Lambrusco"

Each of the variations of this wine amazes with its characteristic lightness, sparkling and fruity aroma. This primarily distinguishes the original from cheap fakes. It is also important to note that Lambrusco wine is never a dessert wine. It is either semi-sweet or dry, and can be red, pink and white. It all depends on the type of crop. Based on the structural component, the drink is divided into sparkling and quiet. In the first case, the bottle must be labeled "Frizzante". Experienced tasters note that the sparkling wines of this collection have no less bubbles than the same traditional Italian Spumante champagne.

For a long time, the drink has been produced according to the secret method of Sharma. It is only known that to obtain exquisite taste and to improve the sparkling properties, secondary fermentation is applied. In the process, bubbles are formed at a higher frequency. For the manufacture and storage, only steel barrels from a refined alloy are used. If the bottles bear the inscription "Classic Method", then they were produced at the Emilia-Romagna plant in accordance with the best traditions.

For an improved rich pigmentation of the drink, only Lambrusco grapes are used. Manufacturers rarely allow mixing varieties. This is the only way to achieve the signature ruby ​​color and bright aroma. It is not for nothing that some of the wines were awarded the highest DOC award.

Distinctive features of "Lambrusco"

Many people confuse sparkling white wines with traditional Italian champagne. At first glance, such a mistake is very likely. The fact is that sparkling variations of Lambrusco are really very similar to champagne. This primarily concerns the number of bubbles and consistency, as well as the shape of the bottle. Nevertheless, there are a number of clear distinctive features:

1. White wine "Lambrusco" is made only from local grape varieties. Nowhere in the world can you find such berries anymore, even in France.

2. The manufacturing method is based on double fermentation. This method of producing sparkling wine was proposed by the well-known biologist Sharm. In turn, any champagne is made using a complex technology with preliminary filtration.

3. Taste characteristics directly depend on the place of growth of varieties and the way of storage of the drink. "Lambrusco" is produced only from berries from the grounds of Emilia-Romagna. Therefore, the taste of wine will in any case differ from champagne. Besides, sparkling Lambrusco is never dry.

The only thing that can unite both drinks is the color scheme. But here, too, there is a slight difference. The pink Lambrusco has a slight purple overflow.

Lambrusco di sorbara

This Lambrusco wine is distinguished by its bright aroma and high quality. Experts point out unusual color saturation. The fact is that this drink is made from special varieties of berries. The yield of such a vine is artificially reduced. Due to this, the flowering is abnormally strong.

Sorbara combines high flavor and aroma concentration. The wine is light, delicate. Refers to the type of sparkling wine. When tasting, the delicate tone of a violet is clearly manifested. The taste, as noted by the tasters, is sour, so it is recommended for fatty dishes. This view the drink fits into the DOC category.

Salamino di Santa Croce

This is one of the most demanded and expensive variations of the drink. This Lambrusco wine is made from the berries of the Salamino, Ancelotta and Bruniola varieties. In terms of taste, it can be dry and semi-sweet. The latter variety was also called "semi-sparkling". Such a bottle must have the inscription "Frizzante".

Since quite rare grape varieties are needed for the production, the cost of "Salamino" may be too expensive for many. However, the price matches the quality.

Interesting fact that this kind of Lambrusco should be drunk when young. Wine "Salamino" does not tolerate long aging. The reason for this lies in the berries and the method of pressing. A glass of wine is usually served with meat dishes.

Lambrusco Reggiano Reviews

The name comes from the region of Reggino Emilia, in which this Lambrusco wine is made. Experts' reviews show that the original variation of Reggiano is only a red sparkling drink. Nevertheless, dry white wines are often found on sale. They also have a right to exist, but it is worth knowing that different varieties of berries were used in their production.

Semi-sweet "Regino" contains up to 15% of Ancelotta grapes, and dry - Maestri and Marani. This, as noted by consumers, gives the drink an additional aftertaste. During production, only Lambrusco berries are subjected to double fermentation.

"Regino" pleases with a soft and delicate aroma of fruit. Experienced tasters highlight a light grape skin flavor. According to wine lovers, acidity, sweetness, richness and maturity are in perfect balance in this drink. It is usually served with cheese and ham.

Giacobazzi Lambrusco Rosso Reviews

"Jacobazzi Lambrusco" is a sparkling wine aged in best traditions Emilia-Romagna. This is a semi-sweet drink. In terms of color - red with a slight purple tint. The wine has an exquisite sweetish taste. The fortress is 7.5%, however, according to numerous customer reviews, it can be concluded that these percentages are not felt.

"Jacobazzi", according to tasters, differs from other semi-sweet varieties in freshness and velvety berry aftertaste. The aroma is fruity, but the violet stands out among the bouquet.

The wine is ideal for desserts, lasagna and salami. In Italy, it is customary to serve it with confectionery.

Grasparossa di Castelvetro

Red wine "Lambrusco Grasparossa" is distinguished by an inky red tint and raspberry foam. In consistency, it is full-bodied, rich. In terms of the percentage of alcohol, "Grasparossa" significantly surpasses all other varieties. There is also a high tannin content.

Di Castelvetro has a very catchy aroma. Violet, strawberry, cherry and plum stand out in the bouquet. The composition contains 85% of Lambrusco berries, the rest belongs to such a rare grape variety as Malbo Gentile.

Grasparossa is considered a rather strong drink, so it is usually served with fatty pork dishes.

Lambrusco mantovano

This wine is made in the province of Mantua, hence the name. Since 1987, after receiving the DOC status, the drink has become popular all over the world.

The color range is pink and red. The distinguishing feature is the low alcohol content.

In the manufacture of this dry wine, such varieties of berries are used as Viadanese, Marani, Salamino, Ancelotta, Sorbara, Maestri, Brunyola, Grappello.

The wine has a characteristic violet aroma. Served with any dish.

Lambrusco cubista rose

"Cubista Lambrusco" is a sparkling wine with a pink tint. It belongs to the semi-sweet variety. Produced in a land called Ca'De'Medici. The alcoholic strength of the drink is 8%. This strain does not fit into the DOC category, but it has its loyal fans all over the world.

In "Cubista" there are delicate fruity notes, among which the strawberry stands out. The wine has a fresh, sweet berry aftertaste. Experts note the velvety astringency after the first sip. "Cubista Lambrusco" is served with appetizers, salads and meat, as well as dessert.

Exactly! Nothing but champagne is. Lambrusco is a technical grape used for the production of sparkling wines of the same name in the Emilia-Romagna region of northern Italy (and partly in Lombardy). More precisely, it is a collective term for a whole group of grape varieties - today there are more than 60 sub-varieties of Lambrusco known. Among other things, Lambrusco is a wine with a rich history that has been admired since ancient Rome. By at least, a drink made from similar grapes was mentioned by Cato in his De Agri Cultura, the world's oldest printed agricultural manual, published in 160 BC.

This is, of course, interesting, but how does it differ from champagne?

Region ... Champagne can only be called sparkling wine that was prepared in the Champagne province. Lambrusco is a sparkling wine from the Italian region of Emilia-Romagna.

Grape sort ... Only three grapes are used for the production of champagne: Chardonnay, Pinot Noir and Pinot Meunier. Lambrusco, as we have already found out, is made from the variety of the same name, sometimes with the addition of Ancellotta grapes to correct the color of the drink. Lambrusco grapes do not grow in France.

Manufacturing method ... Champagne is prepared according to the "classic champagne technology" (Metodo Classico, Méthode Champenoise), when the secondary fermentation of the wine takes place directly in the bottle. Modern Lambrusco is produced according to the Sharma method - secondary fermentation takes place in large steel tanks, which significantly reduces the cost of the drink. However, premium Lambrusco is also prepared according to Metodo Classico.

Colour ... Champagne is mostly light, very rarely has a pinkish tint. Lambrusco is famous for its bright ruby ​​color, but it can be completely white, despite being made from red grapes.

Sweetness ... Champagne is almost always dry, while most Lambrusco wines are semi-sweet and sweet.

Price ... Due to the complex production technology, a bottle of entry-level champagne costs about $ 40, while a bottle of the cheapest Lambrusco can be bought for 3 euros.

So cheap? Probably because of a bad reputation, right?

Again to the point. Lambrusco has long been on the black list not only of connoisseurs of sparkling wines, but also of the average consumer, which was due to the wine boom of the 70s. In those years, budget sweet wines came into fashion in the United States, among which Lambrusco was a favorite. Italian producers had to adjust to the market sentiment and the shelves of American and European stores were filled with uninteresting, insipid, sweet, slightly alcoholic wine. The worst part is that such wines are still in demand today. But good Lambrusco, made with quality in mind, is real gustatory ecstasy... Its best varieties are dry, even salty, and always refreshing.

It's clear. And what is Lambrusco? In stores, the variety is dizzy.

So far, the Italians have not been able to achieve the international status of a name controlled by origin for their wine (apparently, all the efforts were spent on it), so Lambrusco can be cooked in other countries as well. Of course, there is a DOC Lambrusco category in Italy, which regulates the production of a drink within the country, but it does not guarantee that the bottle you buy will endow you with excellent taste. In general, you will have to search, but there are a lot of criteria that affect the Lambrusco classification.

First, this sparkling wine can be red, pink and even white... The color is regulated during the primary fermentation: the pigments in the skin color the wort in a bright ruby ​​color, but if you remove the skin earlier or not add it at all, the wine will turn out to be lighter or completely white. Sometimes, due to a poor harvest, Lambrusco turns out to be too light, even after prolonged contact with the skin, and then the Ancellotta grape is used - another variety approved for production in accordance with the requirements of DOC Lambrusco.

Second, there is Lambrusco dry, semi-dry and sweet... There are versions of absolutely “ quiet", That is, not carbonated, but there are slightly sparkling wines, which the Italians traditionally call" frisante"(Frizzante). There is also Lambrusco " spumante»(Spumante), that is, a full-fledged sparkling wine, in which there are no less bubbles than in champagne. But this whole classification is superficial and obvious. The best Lambrusco is made from sub-grape varieties awarded their own DOC (some are tied to a specific sub-variety, some only to the region), namely: Lambrusco di sorbara , Lambrusco Grasparossa di Castelvetro, Lambrusco Salamino di Santa Croce and Reggiano... Wine by any of these appellations must be made from at least 85% Lambrusco grapes. The remaining 15% usually remains with Anchellotta.

Lambrusco di sorbara

Sorbara DOC is located north of Modena, near the village of Sorbara. The Sorbara grape is considered the highest quality Lambrusco sub-variety, from which the wines are especially aromatic. Sorbar vines shed some of the flowers during flowering, due to which the yield decreases, but the aroma of the berries increases. Lambrusco di Sorbara wines are light, delicate, floral and often light pink in color. The best versions are dry but have delicious sweet aromas of orange blossom, tangerine, cherry, violet and watermelon.

Lambrusco Grasparossa di Castelvetro

The wine is made from the Lambrusco Grasparossa grape, which is grown around the town of Castelvetro di Modena. Lambrusco Grasparossa di Castelvetro has a rich, bright purple color, with a pronounced aroma of violets, strawberries, fresh plums and black cherries. These are the "fattest" and strongest subspecies of Lambrusco, highly enriched in tannin.

Lambrusco Salamino di Santa Croce

According to the DOC Lambrusco requirements, Salamino wine must be made from at least 90% of Lambrusco Salamino grapes, and the remaining 10% can be taken by Ancellotta and / or Bruniola. Lambrusco Salamino di Santa Croce is a dry or semi-sweet wine in the frizzante style. The name Salamino di Santa Croce comes from the form grape bunches- small, compact, cylindrical, they resemble the shape of a salami. These wines have absorbed the stunning ethereal aroma of Sorbar and the deep color of Grasparossa. From the latter, they also took a lot of tannin, which is often leveled out by residual sugar.

Reggiano

Largest region of Lambrusco production. Reggiano wines are a mixture of different Lambrusco sub-varieties: up to 15% Ancellotta, the remaining 85% - Maestri, Marani, Monstericco and Salamino in any combination. Reggiano is best known for his sweet versions, which are so popular in the United States and northern Europe. Sweet styles are usually made as frizzante (light pink, slightly carbonated), while dry styles are darker and more intense. There are also white Reggiano sparkling wines, where the wort is fermented without the skin and stems.

There is also the DOC Modena, which brings together almost all Lambrusco styles, and the young Lambrusco Mantovano, the only DOC outside Emilia Romagna, in Lombardy. And Lambrusco is also grown and prepared in Australia and Argentina, where the grapes were brought by Italian immigrants.

Eh, without 100 grams ... Okay, how and with what to drink Lambrusco, so as not to be disappointed?

Lambrusco should be drunk chilled, to about 10 ° C, from champagne glasses. The simplest specimens can be cooled another couple of degrees. Premium wines are best drunk from standard red wine glasses to capture all the flavor and aroma of the drink. But most importantly, Lambrusco is almost always served with food - this is the way it is in Italy. High acidity and lightness make this wine an ideal accompaniment to meats and cheeses. For example, Lambrusco Sorbara is a traditional addition to pork with beans, Parmigiano Reggiano cheese and lasagna, Grasparossa is served with the traditional local dish zampone (pork leg shell stuffed with minced meat), and Salamino is served with kotekino (fatty pork sausage). Of course, no one forbids you to drink Italian sparkling wine as an aperitif, especially the refined Sorbara. And yes, Lambrusco does not tolerate aging - all his copies should be drunk young, until they have lost their freshness!

Why did you decide to write about Lambrusco just now?

Because, according to experts, a real Lambrusco boom is coming and the prices for still budget sparkling wine can jump a lot. Now these are modest initiatives to revive authentic wines, but in 5-10 years producers can unite as a united front and arrange a real wine revolution on a local scale. More and more often they began to come across Lambrusco prepared according to the "classic champagne technology". The so-called "method of ancestors" (Metodo Ancestrale) is gaining momentum, when the wort is fermented in vats to 10-11% alcohol, and then bottled, where it is further fermented by a couple of percent. This is already a real craft, which today is at a great price. So don't miss your chance to try something worthwhile!

Why not advise. First of all, look for a Lambrusco that has one of the DOCs described above on the label. As for specific instances, these are:

• Cavicchioli Vigna del Cristo Lambrusco di Sorbara 2014
• Villa di Corlo 'Corleto' Lambrusco Grasparossa di Castelvetro 2014
• Lambrusco Grasparossa Monovitigno Fattoria Moretto
• Cleto Chiarli Lambrusco Grasparossa di Castelvetro Pruno Nero
• Camillo Donati Lambrusco dell'Emilia I.G.P. 2014
• Vigneto Saetti Lambrusco dell'Emilia I.G.P. 2015
• Fattoria Moretto Morose Lambrusco Grasparossa

If you cannot find them, and it is not so easy to find them, pay attention to Lambrusco from Medici Ermete, Vittorio Graziano, Fiorini and Monte delle Vigne, which are better represented in the CIS.