Tag Archives: Ferrari

International Lambrusco Day – WineGuyMike™ on ABC Montana

This week on Wine Time™ with WineGuyMike™ on ABC Montana I’m talking about Lambrusco. Why you might ask?  Because today, June 21st, is Lambrusco Day in Italy, and Lambrusco is one of the best wines to enjoy with food. Simple, fun, fizzy, refreshing, inexpensive, need I say more?

Lambrusco is one of Italy’s most popular wines. Do you remember one of television’s most famous of tag lines “Riunite on Ice, That’s Nice”? Yes that’s right your Grandma’s Lambrusco, Riunite, is still claiming to be the biggest selling Italian wine in history here in the United States.

Riunite Lambrusco was launched in the late 1960’s and what now seem like cheesy commercials ran on TV in the 70’s.  Cheesy or not that famous tag line is one of the most memorable ever, at least for those of us old enough to remember.  But the truth is this brand enjoyed one of the most well executed marketing campaigns ever.  That was yesterday, today Lambrusco has come of age and I’m here to share it with you.

There is not anything to complicated or technical that we need to know in our approach to buying, chilling, and drinking Lambrusco.  In fact Lambrusco is rather simple and ultimately the secret to a great Lambrusco is one that produces a great head of foam when you pour it, just like a great beer.  Selections will unfortunately be limited on your local shelves unless you live in an area that has a great wine shop.  If you live on the east coast you will have more choices better selections. Wherever you have a concentration of die-hard Italians like me that enjoy Lambrusco retailers will show this sparkling gem from Italy some love.

More and more you will find Lambrusco lovers who are so incredibly passionate about this frizzante wine from the Emilia-Romagna region in the heart of Italy that you just have to give it a try.

The Emilia-Romagna region is located between two of my favorite areas in Italy. Parma which is home to some of my favorite raw cow’s milk cheese Parmigiano-Reggiano, yet another wonder of the world I cannot live without.  On the other side of Emilia is probably one of the most iconic areas of Italy, Modena, and the birth place of Ferrari exotic sports cars.

Italian winemakers produce a large range of Lambrusco wines.  If you shop at a nice specialty shop and they take their wine program seriously it is somewhat safe to assume they have chosen a good selection of wines for you to purchase.  The best Lambrusco’s are going to be dry and made in a frizzante style.  There are three colors of fizzy Lambruscos: white (bianco), rose (rosato) and the classic red (rosso) ranging from sweet to bone dry.

Prosecco is another Italian favorite that is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.  Ask you wine steward of the store you shop in for the driest Lambrusco in a frizzante style that they offer for sale.

Lambrusco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Lambrusco because it preserves the freshness and the flavor of the grapes.

Unlike Champagne, Lambrusco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.

What I love about Old World European wine is that they are a function of necessity.  The wines in each area are made to work with, match, or pair with the foods that are grown and raised in the region or area.  Lambrusco is no different and in the Emilia-Romagna region their food tends to be rich, salty and that is why Lambrusco works so well with the indigenous foods of the area.

Lambrusco wine is lively and bright with fruit, balanced out with naturally high acidity which pair perfectly with the rich salty food dishes from this area.  Lambrusco like all Old World style wines are not overdone, featuring lower percentage of alcohol which is also conducive to being a great wine to pair with food.

The really terrific thing to note about Lambrusco is that you will be hard pressed to ever find one more expensive than $20.00 and many are $8.00-$10.00.  Wow that works in this economy for my pocket-book.

Many bottles will list the Lambrusco grape variety from which it has been produced.  I’m not going to bore you with the 13-17 different Lambrusco grape varietals because there are only a handful you need to know.  Here is the short list; The most commonly found clones are the Grasparossa, Maestri, Marani, Monstericco, Salamino and Sorbara.  The rabid Lambrusco lovers, they love the Sobara version but any of these are ones that you want.  If you want to dig in a little deeper here is a link from my friends in Italy and their site which is solely devoted to Lambrusco; http://www.lambruscoday.org/facts-or-fiction.html

Here’s what you should expect from a good Lambrusco; fresh, fruity, dry, tannic, nice acid, beautiful fruity nose, frothy, nutty, grapy, jammy, fun, and refreshing.  All this and it’s inexpensive too, really what more could you want?  This is a great wine to try that I whole heartedly recommend with all of my love and passion.  “Mikey likes it”, remember Mikey on TV?  I do if I had a penny for every time I’ve heard this in my life I’d be a wealthy man driving the Ferrari and drinking my dry frizzante Lambrusco on my way to get my fresh sliced hunk of Parmigiano-Reggiano to have with my Lambrusco.

LambruscoThis particular Lambrusco is a fantastic example of just how special Lambrusco can be. The Cleto Chiarli E Figli is made from Grasparossa and Sorbara grapes resulting in an intense red Lambrusco with a delightful fruity bouquet.  This Lambrusco is produced in the heart of the best Sorbara Lambrusco region.

My recommendation for the perfect pairing; if you haven’t had the pleasure of Lambrusco and pizza get on the phone now and order the pizza.  This Italian Lambrusco and pizza, well you will think you have died and gone to heaven.  Enough said…

Visit www.WineGuyMike.com to learn more, please subscribe to my blog an newsletter while visiting my site so you get my weekly updates.
From my table to yours,

 

 

Wine Time™ with WineGuyMike™ on ABC Montana – Hedges Family Estate Wines

Join me live for Wine Time™ with WineGuyMike™ on ABC Montana. Wine Time airs bi-monthly on Friday’s during the 5:30PM news cast.  The next feature airs on 08/30/2013.

This week on Wine Time™ with WineGuyMike™ on ABC Montana I’m talking about Hedges Family Estate Wines from the Red Mountain AVA in the Columbia Valley of Washington State.

Visit www.WineGuyMike.comto learn more, please subscribe to my blog an newsletter while visiting my site so you get my weekly updates.

From my table to yours,

Wine Time™ with WineGuyMike™ on ABC Montana – Lambrusco Day

Join me live for Wine Time™ with WineGuyMike™ on ABC Montana. Wine Time airs bi-monthly on Friday’s during the 5:30PM news cast.  The next feature airs on 7/05/2013.

This week on Wine Time™ with WineGuyMike™ on ABC Montana I’m talking about Lambrusco. Why you might ask?  Because today, June 21st, is Lambrusco Day in Italy, and Lambrusco is one of the best wines to enjoy with food. Simple, fun, fizzy, refreshing, inexpensive, need I say more?
Lambrusco is one of Italy’s most popular wines. Do you remember one of television’s most famous of tag lines “Riunite on Ice, That’s Nice”? Yes that’s right your Grandma’s Lambrusco, Riunite, is still claiming to be the biggest selling Italian wine in history here in the United States.

Riunite Lambrusco was launched in the late 1960’s and what now seem like cheesy commercials ran on TV in the 70’s.  Cheesy or not that famous tag line is one of the most memorable ever, at least for those of us old enough to remember.  But the truth is this brand enjoyed one of the most well executed marketing campaigns ever.  That was yesterday, today Lambrusco has come of age and I’m here to share it with you.

There is not anything to complicated or technical that we need to know in our approach to buying, chilling, and drinking Lambrusco.  In fact Lambrusco is rather simple and ultimately the secret to a great Lambrusco is one that produces a great head of foam when you pour it, just like a great beer.  Selections will unfortunately be limited on your local shelves unless you live in an area that has a great wine shop.  If you live on the east coast you will have more choices better selections. Wherever you have a concentration of die-hard Italians like me that enjoy Lambrusco retailers will show this sparkling gem from Italy some love.

More and more you will find Lambrusco lovers who are so incredibly passionate about this frizzante wine from the Emilia-Romagna region in the heart of Italy that you just have to give it a try.

The Emilia-Romagna region is located between two of my favorite areas in Italy. Parma which is home to some of my favorite raw cow’s milk cheese Parmigiano-Reggiano, yet another wonder of the world I cannot live without.  On the other side of Emilia is probably one of the most iconic areas of Italy, Modena, and the birth place of Ferrari exotic sports cars.

Italian winemakers produce a large range of Lambrusco wines.  If you shop at a nice specialty shop and they take their wine program seriously it is somewhat safe to assume they have chosen a good selection of wines for you to purchase.  The best Lambrusco’s are going to be dry and made in a frizzante style.  There are three colors of fizzy Lambruscos: white (bianco), rose (rosato) and the classic red (rosso) ranging from sweet to bone dry.

Prosecco is another Italian favorite that is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.  Ask you wine steward of the store you shop in for the driest Lambrusco in a frizzante style that they offer for sale.

Lambrusco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Lambrusco because it preserves the freshness and the flavor of the grapes.

Unlike Champagne, Lambrusco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.

What I love about Old World European wine is that they are a function of necessity.  The wines in each area are made to work with, match, or pair with the foods that are grown and raised in the region or area.  Lambrusco is no different and in the Emilia-Romagna region their food tends to be rich, salty and that is why Lambrusco works so well with the indigenousness foods of the area.

Lambrusco wine is lively and bright with fruit, balanced out with naturally high acidity which pair perfectly with the rich salty food dishes from this area.  Lambrusco like all Old World style wines are not overdone, featuring lower percentage of alcohol which is also conducive to being a great wine to pair with food.

The really terrific thing to note about Lambrusco is that you will be hard pressed to ever find one more expensive than $20.00 and many are $8.00-$10.00.  Wow that works in this economy for my pocket-book.

Many bottles will list the Lambrusco grape variety from which it has been produced.  I’m not going to bore you with the 13-17 different Lambrusco grape varietals because there are only a handful you need to know.  Here is the short list; The most commonly found clones are the Grasparossa, Maestri, Marani, Monstericco, Salamino and Sorbara.  The rabid Lambrusco lovers, they love the Sobara version but any of these are ones that you want.  If you want to dig in a little deeper here is a link from my friends in Italy and their site which is solely devoted to Lambrusco; http://www.lambruscoday.org/facts-or-fiction.html

Here’s what you should expect from a good Lambrusco; fresh, fruity, dry, tannic, nice acid, beautiful fruity nose, frothy, nutty, grapy, jammy, fun, and refreshing.  All this and it’s inexpensive too, really what more could you want?  This is a great wine to try that I whole heartedly recommend with all of my love and passion.  “Mikey likes it”, remember Mikey on TV?  I do if I had a penny for every time I’ve heard this in my life I’d be a wealthy man driving the Ferrari and drinking my dry frizzante Lambrusco on my way to get my fresh sliced hunk of Parmigiano-Reggiano to have with my Lambrusco.

Drei Dona Reggiano Lambrusco

This Lambrusco was fantastic with my dinner, and again it was so nice that the alcohol level was restrained. The Rosenere immediately shows beautifully in the glass, deep purple color and sporting a perfect frothy head. Remember this is what a good Lambrusco should have and even as this wine sits in between sips and you give it a swirl the nice frothy head returns immediately.

The nose on this beauty is equally as pleasing with notes of grape, raspberry, strawberry, and a little cherry. On the palate this wine is so tasty with nicely balanced fruit, acid, and tannin. The Rosenere Lambrusco is like an extra-dry Prosecco which means it is semi-dry and is slightly sweet. The sweetness is appropriate and not annoying in any way.  It just feels right in your mouth, and it is.  The finish leaves you with a delightful lingering memory of refreshing fruit.

This is a very nice Lambrusco that I can recommend for you and the nice part is that it retails for $8.00 at one of my favorite wine retailers.

Visit www.WineGuyMike.com to learn more, please subscribe to my blog an newsletter while visiting my site so you get my weekly updates.
From my table to yours,

 

 

This Week On The WineGuyMike™ Radio Show© Learn About Champagne And Sparkling Wine

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Check out the radio show on The Trail 103.3FM and U 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MST.

Social Media links;

This week’s podcast on Champagne and Sparkling Wines; http://trail1033.podbean.com/2012/11/11/wine-guy-mike-for-november-11/

Youtube preview from this week’s show;

Last week’s podcast on Merlot and  The Connoisseurs’ Classic & Auction; http://trail1033.podbean.com/2012/11/04/wine-guy-mike-for-november-4th/

Recent podcast; (full length conversation) with Maximilian Riedel, CEO Riedel Crystal of America http://trail1033.podbean.com/2012/06/24/wine-guy-mike-for-june-24/

NBC Montana Today TV Segment; Perfect Patio Wines and food pairing; http://www.nbcmontana.com/news/Mike-Tornatore-8-7-12/-/14594602/15999458/-/67a5ri/-/index.html

YouTube; My YouTube channel of course is WineGuyMike™ or the actual URL link; http://www.youtube.com/user/WineGuyMike?feature=mhee

Facebook; WineGuyMike please “like”

Twitter; @WineGuyMike please follow me

Sleep City Missoula  www.SleepCity.com

Liquid Planet “Best of Beverage” and a great place to WineGuyMike show wines for the lowest price.  Located in the heart of downtown Missoula.

Georges Distributing in Helena, Montana.

This week WineGuyMike™ is going to be talking about the differences between Champagne and Sparkling Wine as a prelude to next week’s show.  Next week I will be joined by my special featured guest, Jamie Stewart, who is the Brand Ambassador for Ferrari Sparkling wines.  Ferrari began with a man, Giulio Ferrari, and with his dream of creating a wine in Italy inspired by the very finest French Champagne and Jamie will be sharing that story with us on next week’s show.

What is the difference between Champagne and Sparkling wine?  Well let’s take a look and find out.  Sparkling wines and champagne are still wines that have been infused with carbonation. True Champagne is made in France will be noted by the capital letter “C”on the label.  Other sparkling wines called Champagne will by designated as “champagne”, notice no capitalization. Three grapes are used in Champagne, Pinot Meunier, Pinot Noir, and Chardonnay.  It’s white because only the juice of the grapes is used.

There are four methods of Sparkling wine production:

1. Carbon Dioxide Injection – soft drinks and inexpensive sparkling wines are produced using this method.  It produces large bubbles that dissipate quickly.

2. Charmat Process – wine undergoes a second fermentation in large bulk tanks and is bottled under pressure.  Prosecco and Asti are produced utilizing this method, smaller longer lasting bubbles result from this method.  Many Sparkling wines are made using this method.

3. Méthode Champenoise – this process takes place in the bottle and requires hands on attention.  During the second fermentation the carbon dioxide stays in the bottle and this is where the bubbles come from.

4. Transfer Method – the cuvee is bottled for the second fermentation which adds complexity.  But the wine is then removed and stored in large tanks after it has spent the appropriate amount of time on yeast.

Champagne: The Champagne region of France not only produces some of the finest sparkling wines in the world, but some of the finest wines in the world too.  Typically there is three grapes used in the blend for sparkling wines; Chardonnay, Pinot Noir, and Pinot Meunier.  Different vintages are used to create the blend or better known as the “Cuvee”.

Champagne is expensive due to the traditional method of how it is made, Méthode Champenoise and techniques known as second fermentation.  This process takes place in the bottle and requires hands on attention.

Pink Champagne is strained through the Pinot Noir grape skins, truly a delight.  Méthode Champenoise is the true French fermentation process, this wine is fermented twice, once in an oak barrel, and it is during the second fermentation that the wine develops carbonation in the bottle and is aged for a minimum of one year.

Blanc de Blancs is true French Champagne produced entirely from the Chardonnay grape using the Méthode Champenoise process, producing white Champagne.

Designations of quality:

Prestige cuvee; This Champagne is the highest priced and is available only in small quantities.  It is designated “Prestige” because the grapes come from the best grapes from the highest rated villages, it is made from the first pressing of the grapes, produced only as a vintage, and will have been aged longer than vintage and non-vintage Champagnes.

Vintage Champagne; Some select years produce an outstanding grape harvest.  The Vintage Champagnes are aged for at least three years.

Remember a Vintage Champagne will be identified by an actual year marked on the label, but expect to pay a premium for this.

Non-Vintage Champagne; The majority of Sparkling wine on the shelf of a store is non-vintage.  These are a blend of wines aged for two years.

How to Select your Champagne

Brut is Dry, Extra Dry is Semidry, Sec is Semisweet, and Demi-sec is Sweet.

Other sparkling wine Regions:

Loire Valley of France produces Crémant, while the Asti region of Italy produces Asti Spumanti, and Prosecco comes from the Veneto region.  The Catalonia region of Spain produces the world’s most popular sparkling wine, Cava.

Prosecco is an Italian wine, generally a dry sparkling wine, usually made from grape variety Glera, which is also known as Prosecco.  The Veneto region of Italy is where Glera/ Prosecco is grown and produced.

Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Prosecco spumante, which has undergone a full secondary fermentation, is the more expensive style.  The various sparkling wines may contain some Pinot Bianco or Pinot Grigio wine.  Depending on their sweetness, Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.

Unlike Champagne, Prosecco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.

Prosecco is Italy’s answer to refreshing, well-made, sparkling wine that is low in alcohol, about 11 to 12 percent by volume.  Created from predominately Prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps.  Prosecco is light, affordable, and fun.  This Sparkling wine is aromatic and crisp, with nuances of yellow apple, citrus, pear, white peach, and apricot.  Today’s Proseccos tend to be  dry and very bubbly and typically will present itself as light, fresh, with an initial intense bouquet/aroma, but simple and straight forward compared to Champagne.

Prosecco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Prosecco because it preserves the freshness and the flavor of the grapes.

Asti Spumante is a sweet sparkling wine with a mellow effervescence.  It is produced in the province of Asti and made from the Moscato grape.  Spumante is a fruit forward sparkling wine that is grapy, and has low alcohol content usually around 8%.  Moscato d’Asti is a sparkling wine that is frizzante in style and for my palette I find these wines to be more refined than the Asti Spumante.

Cava originated in the Catalonia region at the in the late 19th century.  Originally the wine was known as Champaña until Spanish producers officially adopted the term “Cava” (cellar) in 1970.  Cava wines are fermented and aged in the bottle in underground cellars.   Today 95% of Spain’s total Cava production is from Catalonia.

Cava is produced in different styles ranging from dry to sweet; Brut Nature, Brut (extra dry), Seco (dry), Semiseco (medium) and Dulce (sweet).  Under Spanish Denominación de Origen laws, Cava can be produced in six wine regions and must be made according to the Traditional Method with second fermentation in the bottle.  The grapes used to produce Cava are Macabeo, Parellada, Xarel·lo, Chardonnay, Pinot noir, and Malvasia.  The Chardonnay grape is a late comer to the scene despite being a traditional grape used to produce Champagne.  It was not introduced in the production of Cava until the 1980s.

In order for the wines to be called ‘Cava’, they must be made in the traditional Méthode Champenoise.  Wines made via the low-cost Charmat process may only be called ‘Spanish sparkling wine’.   A rosé style of Cava is also produced by adding in small amounts of red wines from Cabernet Sauvignon, Garnacha or Monastrell to the wine.

Cava made by the Champagne method, is a very acceptable alternative to French champagne.  Cava is usually made by the Coupage method, whereby must, a.k.a(grape juice) from different grape varieties is subjected to the first fermentation which is blended until it  is consistent with the wine that the winemaker wants to produce .  After the Coupage, the wine is put into bottles and yeast and sugar added.  It is then cellared for the second fermentation and aging.

Crémant is produced in the Loire Valley of France and is the largest producer of sparkling wines outside of the Champagne region.  Crémant has to be aged for at least one year and it is handpicked.  The producers are also limited as to how much can be harvested, this all according to the French A.O.C.

Crémant de Loire’s are a blend of the Chardonnay, Chenin Blanc and Cabernet Franc. In Burgundy, Crémant de Bourgogne, must be composed of at least thirty percent Pinot noir, Chardonnay, Pinot Blanc or Pinot Gris while Aligoté is often used to complement the blend.  The Languedoc region in the south of France produces Crémant de Limoux.  This Sparkling wine is produced from the indigenous grape Mauzac, with Chenin blanc, and Chardonnay rounding out the wine in small amounts.

The Crémant Sparkling Wines are pressurized less than Champagne and therefore have a larger looser bubble but are still terrific to drink.

Thank you for joining me once again and be sure not to miss next week’s show as Jamie Stewart the Brand Ambassador for Ferrari Sparkiling Wines joins me live on the Trail 1033 & u 104.5 FM, you can also live stream; http://bit.ly/pVLaBr

In the meantime please try these nice wines that I recommend, affordable wines for value minded wine lovers. Cheers!

Be sure to visit Liquid Planet, “The Best of Beverage”, in the heart of downtown Missoula, a great selection of wines and wonderful wine shopping experience.

The wines reviewed today all receive the WineGuyMike™ Seal of Approval™

From my table to yours,

"from my table to yours"

Lambrusco yesterday and today on the WineGuyMike™ Radio Show©

Check out the radio show on The Trail 103.3FM and Fresh 104.5FM.  The live stream feed is online at www.trail1033.com where you can click on “Listen Live”.  The WineGuyMike™ Radio Show© airs on both radio stations Sunday mornings at 10:00AM MDT.

Each week WineGuyMike™ will be giving away gift certificates from our sponsors.  If your question is selected as WineGuyMike’s™ topic of discussion you will win one of the $20.00 – $25.00 gift certificates.  Good luck and send your questions to WineGuyMike™ on his Facebook fan page.

Social Media links;

Today’s Podcast; http://trail1033.podbean.com/2011/08/21/wine-guy-mike-for-82111/

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Sponsors   

   

Ciao Mambo, “Eat Like You Mean It”, located in Missoula on The Hip Strip.  Find them online at www.CiaoMambo.com

W.J. Deutsch & Sons since 1981 has been marketing quality wines produced by prestigious families from major wine regions of the world. 

Georges Distributing in Helena, Montana.

Follow me to Lambrusco land

Follow me to Lambrusco land

This week on the WineGuyMike™ Radio Show© Simple, fun, fizzy, refreshing, inexpensive do I even need to say another thing?  Well not really but please indulge me because I just have to.  Today I bring you Lambrusco, say that three times, it just sounds cool.  Italy’s coolest red juice and I’m not talking about one of televisions most famous of tag lines “Riunite on Ice, That’s Nice” Yes that’s right your Grandma’s Lambrusco, Riunite, is still claiming to be the biggest selling Italian wine in history here in the United States. 

Speaking of your Grandmother I’m not kidding Riunite Lambrusco was launched in the late 1960’s and what now seem like cheesy commercials ran on TV in the 70’s.  Cheesy or not that famous tag line is one of the most memorable ever, at least for those of us old enough to remember.  But the truth is this brand enjoyed one of the most well executed marketing campaigns ever.  That was yesterday and today, well it’s today and Lambrusco has come of age and I’m here to share it with you. 

There is not anything to complicated or technical that we need to know in our approach to buying, chilling, and drinking Lambrusco.  In fact Lambrusco is rather simple and ultimately the secret to a great one is one that produces a great head of foam when you pour it, yes just like a great beer.  Selections will unfortunately be limited on your local shelves unless you live in an area that has a great wine shop.  If you live in the east you will have a better shot at a good selection wherever you have a concentration of die-hard Italians like me that secretly love Lambrusco.

More and more you will find a few Lambrusco lovers who are so incredibly passionate about this gem from the Emilia-Romagna region in the heart of Italy that you just have to give it a try.  This is what is what I’m suggesting for you to do.  This sparkling wine is beautiful in your champagne flute or your white wine glass, remember the rules on the WineGuyMike™ Radio Show© oh that’s right this is no rules wine fun, sharing, and learning with and from one another.  I recommend a flute as it is the type of glass that will allow your Lambrusco experience to be the best that it can be.

So here’s the 411 on Lambrusco as I know it; The Emilia-Romagna region is located between two of my favorite areas in Italy. 

Parma which is home to some of my favorite raw cow’s milk cheese Parmigiano-Reggiano, yet another wonder of the world I can not live without.  On the other side of Emilia is probably one of the most iconic areas of Italy, Modena. 

 Forgive me for being such a guy here but we are talking about the birth place of Ferrari.  Yes I dream of such things only because it doesn’t cost anything.  No I haven’t driven one, but I have touched one and I think that counts for something.  Perhaps it counts for good taste which I hope I share with you when it comes to wine and food. 

Italian winemakers produce a large range of Lambrusco wines when it comes to Lambrusco.  If you shop at a nice specialty shop and they take their wine program seriously it is somewhat safe to assume they have chosen a good selection of wines for you to purchase.  The best Lambrusco’s are going to be dry and made in a frizzante style.  There are three colors of fizzy Lambruscos: white (bianco), rose (rosato) and the classic red (rosso) that range from sweet to bone dry.  If you are familiar with another Italian favorite, Prosecco, Prosecco is mainly produced as a sparkling wine in either the fully sparkling (spumante) or lightly sparkling (frizzante, gentile) styles.  Proseccos are labeled “brut”, “extra dry”, or “dry”, with the brut being the driest.  Ask you wine steward of the store you shop in for the driest Lambrusco in a frizzante style that they offer for sale.

Lambrusco is made using the Charmat method rather than the Champagne method, the French method of making sparkling wine.  The Charmat method is a second fermentation in pressurized tanks rather than in individual bottles.  The shorter, tank fermentation is preferable for Lambrusco because it preserves the freshness and the flavor of the grapes.

Unlike Champagne, Lambrusco does not ferment in the bottle consequently the wine goes off or gets old quickly and should be drunk as young as possible, preferably within one year.

What I love about Old World European wine is that they are a function of necessity.  The wines in each area are made to work with, match, or pair with the foods that are grown and raised there.  Lambrusco is no different and in the Emilia-Romagna region their food tends to be rich, salty and that is why Lambrusco works so well with these foods.  Lambrusco wine is lively and bright with fruit, balanced out with naturally high acidity which embraces the beautiful food dishes from this area.  Lambrusco like all Old World style wines are not overdone when it comes to percentage of alcohol.  This is great so you don’t go into a food and wine coma after indulging in the splendid luxuries of life.

The really terrific thing to note about Lambrusco is that you will be hard pressed to ever find one more expensive than $20.00 and most are just over $10.00.  Wow that works in this economy for my pocket-book.

Many bottles  will list the Lambrusco grape variety from which it has been produced.  I’m not going to bore you with the 13-17 different Lambrusco grape varietals because there are only a handful you need to know.  Here is the short list; The most commonly found clones are the Grasparossa, Maestri, Marani, Monstericco, Salamino and Sorbara.  The rabid Lambrusco lovers, they love the Sobara version but any of these are ones that you want.  If you want to dig in a little deeper here is a link from my friends in Italy and their site devoted to Lambrusco; http://www.lambruscoday.org/facts-or-fiction.html 

What  to expect from a good Lambrusco; fresh, fruity, dry, tannic, nice acid, beautiful fruity nose, frothy, nutty, grapy, jammy, fun, and refreshing.  All this and it’s inexpensive too, really what more could you want?  This is a great wine to try that I whole heartedly recommend with all of my love and passion.  “Mikey likes it”, remember Mikey on TV?  I do if I had a penny for every time I’ve heard this in my life I’d be a wealthy man driving the Ferrari and drinking my dry frizzante Lambrusco on my way to get my fresh sliced hunk of Parmigiano-Reggiano to have with my Lambrusco.  

Drei Dona Reggiano Lambrusco

Drei Dona Reggiano Lambrusco

This Lambrusco was fantastic with my dinner, and again it was so nice that the alcohol level was restrained. I still felt alert after eating which was so refreshing. Speaking of refreshing this sparkling gem from Italy was so nice to taste. The Rosenere immediately shows beautifully in the glass, a rich and lovely deep purple color with perfect frothy head. Remember this is what a good Lambrusco should have and even as this wine sits in between sips and you give it a swirl the nice frothy head returns immediately.
 
 The nose on this beauty is equally as pleasing with notes of grape, raspberry, strawberry, and a little cherry. On the palate this wine is so tasty with nicely balanced fruit, acid, and tannin. The Rosenere Lambrusco is like an extra-dry Prosecco which means it is semi-dry and is slightly sweet. The sweetness is appropriate and not annoying in any way.  It just feels right in your mouth, and it is.  The finish leaves you with a delightful lingering memory of refreshing fruit.
 
 This is a very nice Lambrusco that I can recommend for you and the nice part is that it retails for $11.00 at my favorite Italian deli/speciality shop in Missoula, Tagliare Delicatessen.
 
"from my table to yours"

"from my table to yours"