Lambrusco
If you are a wine drinker to any extent; learning or re-learning Lambrusco is doing yourself a favor.
Lambrusco is the quintessential “go-to”.
Food wine extraordinaire, but also an incredible solo sipper. A unique and complex palate that simultaneously maintains humility and playfulness. Its juxtaposing composition as a sparkling, chilled, red with varying intensities allows it to permeate the restraints of seasonality. Imagine champagne and Beaujolais’ love child being adopted by an Italian charcuterie board.
On the map, were in northern Italy, specifically Emilia-Romagna. This is the part of Italy we can thank for basalmic vinegar, Prosciutto di Parma and Parmigiano Reggiano. Here, Aperitivo culture is a familiar way of life rather than an occasion.
Aperitivo hour is used to come together and share local harvest with family and neighbors, so Lambrusco table wine will look different depending on where you are in Modena. This is because it’s only a Riunite misconception that Lambrusco is one sweet, cherry coke grape. (Riunite *Ruinedit)
Lambrusco is actually a family of closely related wild grape varietals that live like cousins in the region of Emilia Romagna around the specific area of Modena. Slight nuances in terroir create micro climates that allow Lambrusco’s sub varietals to claim their individuality throughout the region.
Knowing a bit about the 4 main Lambrusco sub varietals (Sorbara, Grasparossa, Salamino, and Maestri) is the key to knowing how to enjoy Lambrusco; because despite being related they are distinctly unique and each offer an individual experience.
Sorbara is the most elegant example of Lambrusco. Light in color and high in acid, it almost presents itself as a rosè. Sorbara has a delicate but aromatic palate; with notes of bright red fruits and flowers like blood oranges, raspberries, strawberries, hibiscus and roses. Pair Lambrusco Sorbara with a board of Prosciutto di Parma, Ricotta de Capra, fresh raspberries, and cranberry jam.
Grasparossa is the boldest rendition of the 4 Lambruscos. This varietal has thick skins and deep red berries that translate into a structured, tannic, full bodied wine. Dark in color, forest fruit flavors and a sophisticated earthiness presents itself in a palate of bramble berries, cherries, plums, violets, basalmic, forest and clay. Pair Grasparossa with a board of Proscuitto di Modena, fontina, fresh plums and blackberry jam.
Salamino is a balanced middle ground between Sorbara and Grasparossa. Here we have juicy fruit flavors anchored with deeper florals and earth. We are given more acid than Grasparossa but more weight than Sorbara. You should expect a palate of cherries, raspberries, plums, pomegranates, violets, hibiscus, and clay. Pair with a board of Salame Felino, fresh cherries, Parmigiano Reggiano, and rhubarb jam.
Maestri is most usually or traditionally used as a blending grape. More frequently however, we’ve seen Maestri as a stand alone varietal that present itself as an appealing alternative to Merlot. Maestri has indigo fruit flavors like black cherry and plum but also a juicy grapeyness that’s rounded out with a creamy hint of chocolate and matured by a slight herbaceousness. Pair Maestri with a board of duck sausage, Brie, fresh blackberries, balsamic drizzle and fig jam.
