Lambrusco is a special wine. According to rumors, this variety was developed in Northern Italy by the ancient Romans. According to another version, the vine was selected by ancient Etruscans, who gave the name to the drink. However, the Lambrusco vineyards were classified for the first time relatively recently - only in 1867. This variety is a worthy pride of the brainchild of a large wine region Em
Elijah Romagna. It produces a huge amount every year - seven million hectoliters! - various brands of wines. And among them, Lambrusco is a real gem.
The drink can be classified as frizzante, that is, “tickling”. This is not exactly champagne, since it is not produced by the champagne method, in which young wine is bottled, where fermentation takes place. In sparkling wines, the pressure inside the bottle reaches three atmospheres. Fritzante cork does not fly out with such deafening cotton, and wine does not form such a plentiful foam. Lambrusco wine is fermented in stainless steel tanks, but the producers bottled the drink and corked it, without waiting for the end of this process. This Sharma method allows the drink to emit natural carbon dioxide, but the pressure rises only to 1.5 - 2.5 atmospheres.
Lambrusco happens - like champagne - white, pink and red, dry, semi-sweet and dessert. The last variety is obtained from a blend: the unfermented wort of Ancelott vine is added to the main variety. All these Fritzante drinks are very tasty and appropriate for fruits, pizza, desserts. But knowledgeable sommeliers are sure: the most correct is dry wine red Lambrusco. It is characterized by a rich red-ruby color and the smell of fruits and violets.
Lambrusco wine is drunk easily, like some refined Coca-Cola. The alcohol content in it is only 11 percent. But two glasses is quite enough to feel light, akin to youthful love, dizziness, which, however, passes within a few minutes. Fritzante gives bright pleasure, mischievous joy and emotional uplift.
Soft tannins, a fragrant floral bouquet, juicy taste and gentle pinching of the tongue distinguish it from other drinks in the region, as well as from numerous “champagne” wines of at least Prosecco. Although, like this last drink, Lambrusco is served very chilled - a maximum of 8 - 10 degrees. Keeping a bottle is not worth it - it should be drunk while the wine is young. Nevertheless, it can stand for a couple of months - in a dark, cool place, always in a horizontal position.
What to drink wine with Lambrusco? If it is dry, an impressive gastronomic base is required. It can be combined with meat and fish dishes, vegetable salads, seafood. Semi-sweet brands are suitable for fruit salads. It is served with light Italian desserts. And sweet varieties are directly created for ice cream, chocolate or cheeses.
What is the best Lambrusco wine to buy? The most elite in Italy are drinks of the DOCG category. This abbreviation means that the name of the wine is guaranteed to correspond to the place of origin of the vines and that it was tasted and approved by specialists with a state license. The label should also indicate "frizzante", and not spumante - sparkling champagne. The best brands are Solomina di Saita Crone, di Sorbara, Grasparossa di Castelvetro.