|
|
|
|
|
Wine guide For those of us living in the Northern Hemisphere, spring is either coming or has arrived. This means, among other things, cookouts with generous platters of cold cuts, barbecued chicken, grilled vegetables, and a host of other marvels. What to drink with it all? So I settle for Lambrusco. It's the perfect wine for your "cuisine": light, flavorful, zesty, and low in alcohol, about 11% -- just the thing for a dinner
It's also an ancient wine, mentioned by Virgil, Pliny, Cato, and Strabo, who was astonished by the size of the barrels made to contain the harvest. None of what the Romans drank has survived, so there's no telling what it was like. However, in the 1300s Pier de' Crescenzi and Andrea Bacci discussed its cultivation, and since then a steady stream of poets have sung its praises.
Taken as a whole, Lambrusco is red wine whose primary characteristics are sparkle, lightness and low alcohol content. Lambrusco's sparkle is considerably lower key than that of Champagne or spumante: the fizz boils up when the wine is poured, then settles down, leaving a faint ring of white around the edge of the glass. Lambrusco is also characteristically light -- not much in the way of tannins or body. Why drink it, then? Because it's delightfully refreshing, with a sparkle-enlivened bouquet that can vary from fruity with pleasant vinous overtones to floral with hints of violets and heather. On the palate it is zesty, with nice fruit flavors and a clean finish. Since it is relatively acidic, it goes especially well with foods that are oily or contain mayonnaise (grilled sausages, potato salad, etc).
One important thing to keep in mind is that Lambrusco can be either dry or sweet (the characteristics of the individual wines will remain constant from year to year). Obviously, grilled chicken with a dry sparkling wine that leaves the palate clean will be quite different from the same chicken with a sweeter sparkling wine that would go well with a peach. Fortunately, the label does come to your assistance: Secco means dry and Amabile means sweet. So read carefully and if you're in doubt taste a bottle before buying several for your picnic.
Technical stuff:
Lambrusco is produced in Emilia-Romagna, and more specifically in the area extending from Reggio Emilia through Modena to Bologna, and up to Mantova. There are a number of different kinds, made from different varietals of the Lambrusco grape, all of which come in sweet or dry; the principal varieties are:
All of these wines are to be drunk young.
- Lambrusco Grasparossa di Castelvetro:Produced in the province of Modena, from the Grasparossa varietal, and up to 15% Uva d'Oro or other Lambrusco varietals. Red with violet highlights, lively but evanescent sparkle, very pronounced bouquet.
- Lambrusco Mantovano: Produced with Lambrusco (the Viadanse, Maestri, Marani and Salamino varietals), as well as Ancellotta and Fortana. Ruby red, with a vinous bouquet that has violet overtones.
- Lambrusco Reggiano: Made with Lambrusco (the Marani, Salamino, Montericco and Maestri varietals), with up to 15% Ancellotta. From Rosé to lively red, fine and long lasting sparkle, pleasing bouquet, light body.
- Lambrusco Rosato: Lambrusco, partially fermented off the skins to produce a lighter wine. This is a relatively new wine that is gaining in popularity.
- Lambrusco Salamino di S. Croce: A wine produced in the province of Modena, from the Salamino varietal, with up to 15% other varietals or Uva d'Oro. Ruby red, with lively but evanescent sparkle, very fruity bouquet, and more structure than most Lambruschi.
- Lambrusco di Sorbara: A wine produced in the province of Modena, From 60% Sorbara and 40% Salamino grapes. Ruby to garnet red, lively but evanescent sparkle, a floral bouquet with violet overtones.
VinoLambrusco
di Discosti S.
Via Canale Migliarina, 7
41012 Carpi (MO) Italy
Tel: +39 059 665336 - Fax: +39 059 4922401
P.I.02654760368
 |
|
|
|
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
|
