I always relate to Lambrusco as
being foxy in profile, I have it on various wine lists in our Italian theme
venues and it’s more for fun and discovery than anything else and most of the
time get use in tasting pairing menu, as it’s a style that does have an
affinity with some regional Italian cuisine, it has it’s place on a wine lists,
locally!
Lambrusco is made from Lambrusco grape!
This particular bottle was at home in my wine rack for the
last 4 years and every time I look at it, I never had the courage to pull it
out, even when friends were around for a bite,……but it always intrigue me, that
change yesterday, it has to be drunk eventually…. chilled it and shared it with
John Fraser, editor of ZA Confidential and Mike Schussler, director of
Economist, after another fun and lively podcast recording of Die Vine
Intervention for….. ZA Confidential.
Well it’s has shed it’s primary fruitiness, firmly in
secondary phase, not to dissimilar to a Pinot in character, the wine was in
perfect nick, fresh and elegant, light, dry as the label suggest, and served chilled it was just perfect,
moreish, you keep going back to the glass!
Alcohol: perfect | 10.5%abv
Origin: Emilia Romagna | Italy
Notes: cherries | preserved strawberries | mushroom | earthy
|spicy
Ideal drinking occasions: lunchtime
Serve with: traditional calzone
Drink: now
