All About Lambrusco

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%.

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Pairings for Lambrusco

Charcuterie boards with cured meats and cheeses

Charcuterie boards, featuring a selection of cured meats, cheeses, fruits, and accompaniments, are perfectly complemented by a variety of wines. Wines with good acidity and freshness, such as dry rosé or sparkling wines like Prosecco, help to cleanse the palate and balance the richness of the meats and cheeses. Bold red wines, like Syrah or Zinfandel, pair well with stronger, spicier meats and aged cheeses, enhancing the savory flavors. Lighter wines, like Sauvignon Blanc or Pinot Noir, are ideal for milder meats and fresh or soft cheeses, providing a harmonious pairing that doesn’t overpower the delicate flavors.

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Barbecue dishes

Barbecue dishes offer rich, bold flavors that vary from smoky and spicy to sweet and tangy. Popular BBQ items include grilled meats like ribs, chicken, and brisket, often paired with regional sauces ranging from vinegar-based to sweet molasses. The intensity of BBQ flavors demands wines with complementary strength. For example, robust red wines with dark fruit notes, like Zinfandel or Shiraz, are perfect with smoky meats, while lighter dishes like BBQ chicken work well with crisp whites such as Riesling or Sauvignon Blanc.

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Spicy Asian Cuisine

Spicy Asian cuisine, such as Thai curries, Sichuan dishes, and Korean BBQ, is known for its bold flavors, combining heat from chili, ginger, or peppercorns with savory, umami-rich ingredients like soy sauce and fish sauce. The challenge in pairing wine with these dishes is to balance the heat while enhancing the dish's complexity. Wines with lower alcohol, high acidity, and slight sweetness are ideal as they cool down the spice, while still allowing the flavors of the dish to shine. Aromatic whites or fruity reds work well to complement the heat​.

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Popular Locations for Lambrusco

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