With many people enjoying a chilled glass in summer and slightly warmer temperatures in winter, you'll find your preference by experimenting with the temperature. When it comes to chilling sparkling red wine, opinions vary as much as the flavor of this type of wine. But is this the correct way to enjoy this wine, or should we serve it at a different temperature? Varied Temperature Preferences Sparkling red wine is no exception, and with an intense and unique taste, it is often enjoyed chilled. Last, but not least, Lambrusco is delicious and approachable making it easy to uncork a bottle and enjoy with friends.From a sparkling rosé to a crisp and fruity Lambrusco, the variety of sparkling wines available on the market is vast. Lambrusco stands up well to heartier meats like grilled steak or roast chicken and it even works well with fruit-forward desserts such as cherry pie or a berry galette. It is a natural pairing for Italian fare (salumi, salty cheeses, pastas, pizzas and of course the foods native to Emilia-Romagna) however its effervescence also cuts nicely through fried foods.
Lambrusco also pairs well with just about everything. It is a sparkling wine, but its bubbles are not overpowering making it pleasing to the palate. If you have not yet tried this frizzante, there are several reasons why you should consider doing so. It can either be fermented in the traditional Italian method where the second fermentation takes place inside the bottle itself, or in the modern and widely used Charmat method in which second fermentation takes place in stainless steel tanks. This wine obtains its signature sparkle from being twice fermented, which also enhances the flavour and freshness of the wine. The nose can include hints of raisin, almond, spice, and ripe fruit. Some varieties have notes of rhubarb, fragrant florals like violet, baking spice, pink grapefruit, orange zest, and pepper. Most varieties have a bright acidity and are strong on flavours such as blackberry, boysenberry, raspberry, and strawberry as well as dark cherry flavours. Lambrusco can range from lighter-bodied to full-bodied and is available in dry (secco), semi-sweet (semidolce), and sweet (dolce) varieties (the best ones tend to be secco or semidolce as they are not overly sweet). An additional DOC Lambrusco hails from the Lombardy region, the Lambrusco Mantovano. The DOC (controlled designation of origin) wines are Lambrusco Grasparossa di Castelvetro (this is the grape that makes the boldest Lambrusco wines), Lambrusco di Sorbara (this grape produces the lightest and most delicate and floral of the Lambrusco wines, often in a light, pink-rose hue), Lambrusco Salamino di Santa Croce (cylindrical salami-shaped bunches – which is what the grape is named after) and Lambrusco Reggiano (produces the most Lambrusco wine from a blend of varieties). While it is an age-old wine, it is best enjoyed young.Įmilia-Romagna is most famous for Lambrusco whose grapes are primarily found in the provinces of Modena (where the wine is extremely popular among the locals), Parma, and Reggio-Emilia. It is believed that Lambrusco grapes were the first to be made into wine, archeological evidence indicates that the Etruscans were cultivating the vine during the Bronze Age.
It can range from dry to sweet and varies in colour from light red to deep purple.
Lambrusco is a lightly sparkling (frizzante) wine with flavours of berries and some floral notes depending on the variety. Made from the grape of the same name, Lambrusco is always served chilled and is a wonderfully refreshing alternative to rose’ as a summer sipper. There is one delightful exception however, a sparkling, fruit-forward red from Emilia Romagna, known as Lambrusco. The general rule of thumb when it comes to the enjoyment of red wine, is for it to be enjoyed at room temperature because chilling would dull its flavour.
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