5 Things to Know About Lambrusco/the Party in a Bottle Wine
5 Cool Things to Know about Lambrusco (plus some other stuff)
Rarely do I feel a joy so easy as one someone pops the cork on a bottle of Lambrusco. If you’re a Lambrusco lover, you know the feeling of bubbly red bliss, too . If you’re not, read on. It’s just because you haven’t had the right bottle of the best sparkling red in the world. (Spoiler: the best ones are dry).
5 Cool Things to Know
Lambrusco got a bad rap because it was the sweet versions, made in huge batches, were imported to the U.S in the 1980s when the drink became popular. When sweeter wines fell out of fashion, Lambrusco did too.
The grape used to make the wine is also named “Lambrusco,” but there are over 10 clones of it, and depending on the region in the Lambrusco appellation in which it’s made, occasionally another grape like Ancellotta is adding to a bottling to deepen the color.
It’s mainly made in Emilia Romagna’s provinces of Modena, Parma, and Reggio nell’Emilia, and a little in Mantova. Make a sparkling red wine in southern Italy? Can’t legally call it Lambrusco.
Because the Lambrusco red wine grapes are crushed and macerated with their skins on, they can produce a sparkling wine that’s shows dark red and black fruit, and have a touch of tannin. What does this mean? They are perfect with food. Cheese, here’s looking at you.
Found in small wine shops, mainly dryer Lambruscos (more my speed) fill the shelves now. This is what is normally consumed in Italy, and also by wine shop workers, so that’s why you didn’t see it before now this is why (we drank it up). See below for some winery recs.
The Grape(s)
Though there are many Lambrusco clones made, I’ve only spotted around three or so in the shops I frequent. Different clones grow better in various climates and soil types, exhibit different flavors, and, require different winemaking and viticulture techniques.
Here’s a quick look at 3 of my favorite Lambrusco clones. But these are just my current faves, try any you find! All bottles mentioned are dry wines.
Grasparossa is the second-most planted clone and tends to be the wine business’s (and my) fave. Grasparossa is grown on Castelvetro’s foothills, has low yields, and is a slower grower. It shows the most tannins, darkest color, fragrance, and is low in residual sugar. All this + cheese = a love match pairing for all times.
I love Lambrusca di Sorbara, but don’t be dissapointed if you’re expecting a dark sparkling. Sometimes it looks like a rosé it’s so light. Think cherries, strawberries, even orange, and floral notes like roses.
Lambrusca Salamino di Santa Croce is named salamino because it has salami shaped bunches (aww). Think of Salamino as like mixeing Grasparossa’s dark hue with some of Sorbara’s lighter aromas.
Bottles to Try
Zanasi Lambrusco Grasparossa di Castelvetro
Cleto Chiarli Lambrusco Grasparossa di Castelvetro