![]() ![]() In addition to the power of fizz, consider this: a dark-red dry Lambrusco will satisfy your uncle who wants a "jammy" red and your cousin who "just wants something light." Chevriere says these darker styles of Lambrusco will have red berry flavors-like "the wine version of cranberry sauce"-which pair really well with dark meat. And What Makes Lambrusco the Best Wine for Thanksgiving in Particular? ![]() In addition, these wines offer plenty of acidity, which also helps them (and whatever you're eating alongside them) taste lively and refreshing. "It's not an intense Champagne sparkle though," explains Chevriere, "but more of a frothy, softer, frizzante-style wine." Those bubbles wash away any fattiness lingering on your palate-which means Lambrusco is a great partner for a rich meal (ahem, Thanksgiving). So it makes sense that the region's native wine would pair well with all this luxurious flavor and texture.įrequently (but not always) made using the Charmat method-that is, going through its second fermentation in a pressurized tank before being filtered and bottled-Lambrusco is sparkling. So Why Is Lambrusco So Good With Food?Įmilia-Romagna is a region known for rich delicacies: Parmigiano-Reggiano, prosciutto, filled pastas in butter- and cream-based sauces (or sometimes a silky broth). But the right bottle of Lambrusco is just what we want to pair with turkey and stuffing. Some are inky and dark while others are lighter rosés." And yes, some are still a little sweet. Still, Chevriere says that even among the better labels, there's a big range in flavor and color: "Some are a little grapier. Sommeliers everywhere have taken notice, which is why you might have seen this fizz popping up on more and more wine store shelves and Italian-restaurant bottle lists. ![]() Of course there's always been someone, somewhere making quality Lambrusco-it just took time and a person interested in seeking it out to spark the current uptick in the wine's popularity here in the States. ![]()
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