The many types of Lambrusco have in common a profoundly popular soul, made up, certainly, of organoleptic characteristics, but also of affordable prices and great eclecticism in pairings.
Speaking with Giacomo Savorini, director of the Lambrusco Consortium (video of the interview can be found on our You Tube channel) it was said that that of Lambrusco or, rather, “of” Lambrusco”, is truly a world apart.
Meanwhile, because there are many types. They range from the very dark ones in the Parma and Mantua areas based on varieties such as the Marani and the Maestri, to taut and almost pinkish ones such as the Sorbara, passing through the Salamino from Reggiano and the Grasparossa in the Modena area. Some very dry, such as the lighter ones, others with more or less high residual sugar, usually the darker ones, to buffer the tannic component that would otherwise give more bitter taste outcomes. All sparkling, with sometimes pink, sometimes lighter froth.
A folk soul
A universe, in short. With some commonalities, however. The most important of which is in its deeply popular soul, made up, certainly, of organoleptic characteristics, but also of affordable prices and great eclecticism in pairings.
Think Luigi Veronelli recommended accompanying the fried shrimp with a Lambrusco di Sorbara wine served chilled, at 12°, making, among other things, a color match. But then think of a Lambrusco Grasparossa di Castelvetro or a Reggiano with Emilian gastronomy, of course.
A worldwide success
All this has since meant success almost all over the world, where Lambrusco is flowing like wildfire, even in “amiable” versions, and goes to accompany spicy Indian, Mexican, Brazilian and Chinese dishes, just to name a few examples.
Finally, there is the other side of Lambrusco. The one for which many fans of great wines, when it comes to relaxed drinking, choose precisely a Lambrusco. yours truly is proudly among them, and I am not alone in the DoctorWine cohort, I assure you.
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