First of all let me say I love bubbles and can happily drink sparkling wine all day. Im a firm believer in pairing vintage champagne with every course of a meal. So naturally I love the mostly dry, slightly earthy inky sparkler known as Lambrusco.
Lambrusco has had a bad rep in the united states. Real Lambrusco is nothing like the insipidly sweet wine that was originally popular in the 1970s (I blame you mom and dad). It can be made in several different styles but they all similar in the respect that they are phenonenmal when paired with the rich, fatty salumis and cheeses from their shared region (They also make Lambrusco in Lombardy but Im focusing on Emilia Romagna here.)
I tried several different labels of Lambrusco, only one had I tried before. But as Ive expereinced countless times before the place, the people and food really affect how a wine tastes and the experience
I had had this lambrusco before in my wine bar in Boca. I remember the first time I tried it. I was skeptical but it was brought to me by one of my reps that was a “Cool Girl”. Meaning she knew all the cool wines and hip winemakers. Like the stuff people were drinking at much cooler places other than Boca Raton. I tried it, and this was my first real impression of Lambrusco. Earthy, slightly sweet, great acidity. Fun. Easy drinking. Perfect Boat Wine (all I need is the boat). So its only natural that my first Lambrusco in Bologna was the first Lambrusco I ever had.
This one was had at a tiny “restaurant” off a green market. Its bright acidity went beautifully with the salumi. Sadly this was some of the most disappointing cured meat that I had on the trip. Still better than most I have had in Florida. So yes, I can complain about better quality than 99 percent of I can get at home but sub par for the area.
So this was special. The upside down bottle in his hand is straight out of the barrel and wasn’t quite to maturity. The finished product was great, fruity, and fragrant of perfume that is reminiscent of berries and cherries. The whole experience at the vineyard and then winery was amazing.
So they make the lambrusco that comes in the chalkboard bottle that you can write messages on for gifts. Since I wasnt planning on trying to take sparkling wine on a plane (it may be a myth that the bottles explodes, but I have had it happen), I decided to try the otello. This bottle had the most tannins out of the ones I tried, which I really liked. Lots of strawberry and blackberry aromas on the palate.
This wine was suggested by the Owner/Sommelier/Waiter/Chef(I suspect) of a teeny tiny place in Modena. This was on the lighter side and definitely had more acidity than the previous lambrusci (I like that as a plural). It had a fun tart cranberry flavor with sour cherry on the finish. It was really great with the octopus appetizer and crab pasta I had.