Lambrusco

Lambrusco is a sparkling red wine primarily produced in Italy’s Emilia-Romagna region, known for its lively bubbles, refreshing acidity, and diverse flavor profile. It ranges from sweet to dry and can be made using several different grape varieties under the Lambrusco name, including Lambrusco Grasparossa, Lambrusco di Sorbara, and Lambrusco Salamino.

Appearance:

• Color: Varies from light ruby to deep purple, depending on the grape variety and winemaking style.
• Opacity: Generally bright and clear, with some Lambruscos appearing slightly opaque due to natural fermentation methods. The wine is typically frizzante (lightly sparkling), adding to its visual appeal.

Aroma:

• Primary Aromas:Cherry, strawberry, raspberry, and blackberry are common, providing a fresh, fruity bouquet.
• Secondary Aromas: Floral notes such as violets and roses, along with hints of herbs and spices like anise and pepper.
• Tertiary Aromas: Aged Lambruscos or those made with traditional methods can develop more complex aromas like earthy tones, dried fruits, and leather.

Flavor Profile:

• Fruit Flavors: Prominent flavors include fresh red fruits like cherries, strawberries, and raspberries, along with darker berries like blackberries and mulberries.
• Other Flavors: Depending on the style, Lambrusco may also exhibit notes of herbs, spices, and a subtle earthiness. In more aged or traditionally produced wines, flavors of dried flowers, leather, and even chocolate might be present.
• Oak Influence: Minimal, as most Lambruscos are produced in stainless steel to retain their freshness and fruit-forward characteristics. However, some higher-end or more traditional styles may see slight oak influence, adding depth and complexity.

Structure:

• Body: Light to medium-bodied, depending on the style and grape variety.
• Tannins: Low to medium, contributing to its smooth, approachable nature.
• Acidity: High, which adds to its refreshing quality and makes it an excellent food-pairing wine.
• Alcohol: Ranges from 10.5% to 12.5%.