Lambrusco

Lambrusco is a group of red wines produced from the Lambrusco grape, grown mainly in the Emilia-Romagna region of northern Italy. The wines are often lightly to moderately sparkling and can range from dry to sweet. Lambrusco is known for its bright acidity, fruity character, and versatile food pairings.

The Lambrusco family includes several autochthonous grape varieties and subtypes, among them Sorbara, Grasparossa, Salamino, and Maestri. Sorbara-based wines tend to be the lightest and most aromatic, with a pale ruby color and high acidity. Grasparossa wines are usually deeper in color with more body and tannin, while Salamino and Maestri contribute additional spice and berry notes. The wines can be produced as frizzante (lightly sparkling) or spumante (fully sparkling), and in some cases as still wines.

In Emilia-Romagna, there are multiple DOC designations for Lambrusco wines, including Lambrusco di Sorbara DOC, Lambrusco di Modena DOC, Grasparossa di Castelvetro DOC, and Colli di Scandiano e di Canossa DOC. These designate regional styles and sometimes specific grape varieties or fermentation methods. High-quality examples are often crafted using the Charmat (tank) fermentation method to preserve freshness and fruit, while traditional methods are used by a few producers for more complex, bottle-conditioned wines.

Serving and pairing: Lambrusco is typically served well chilled and poured into a tulip or wide glass to concentrate the aromas. It pairs well with cured meats, salumi, grilled meats, aged cheeses, and tomato-based pasta dishes, making it a popular choice for casual meals as well as festive occasions.