11 Buyers, 1 Store, 8000 Wines

Wednesday, July 10, 2013

On 11:14 AM by The Bloggers @ 67 Wine in , , ,    No comments
Nothing kicks summer into high gear like the Fourth of July. When getting together with friends and family, your grill might seem like a tradition as old as Rome. But what, you ask, is the beverage of choice to imbibe with all of the charred goodness of the grill? Lambrusco! Lambrusco! Lambrusco! OK, beer is fine too — but really, you must give Lambrusco a go at least once, because I swear you will never look back.

Perhaps more than anywhere else on the globe, Italy retains an elemental relationship between food and wine. Nowhere is this more perfectly reflected than in the Po River Valley of Emilia-Romagna, itself a gastronomic capital and the home of Lambrusco. This is a land of rich cuisine: lasagna, buttery tortellini, Prosciutto di Parma, Parmigiano-Reggiano, and mortadella. With its frothy bubbles and dry, fruity, and clean finish, Lambrusco complements the foods of this region better than any other. This is not a wine to contemplate. Instead, it’s a wine that you toss into the last remaining morsels of your Bollito Misto and gulp down.

Lambrusco has an ancient history going back beyond the Etruscans. Today, there are over 60 strains in existence, but only a few make up the bulk of production today — the best of which are Lambrusco di Sorbara, Lambrusco Salamino and Lambrusco Grasparossa di Castelvetro. Although the sweet, neon-colored Lambrusco that we in the United States fell for during the early 80s had great commercials, traditional Lambrusco is usually either dry or off-dry — or what the Italians call amabile. It is the dry Lambrusco that goes best with many foods.

Which brings me back to the grill. This summer, do yourself a favor before you take a bite of that juicy cheeseburger: Pour a glass of Lambrusco di Sorbara to drink with it. Now, that’s nice!


- William-Leonard Lee
7.10.2013


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