Lambrusco
Lambrusco (/lamˈbrus.ko/) is both the name of a family of grape varieties and the wines produced from them, primarily in the Emilia-Romagna and Lombardy regions of northern Italy[1]. These wines are best known for their naturally sparkling character, which can range from lightly effervescent Frizzante to fully sparkling Spumante styles[2].
Background
The Lambrusco grape family is among the oldest cultivated in Italy, with historical records tracing its use back to the Etruscan and Roman periods[3]. Traditionally grown in the fertile plains of the Po Valley, Lambrusco became a popular export in the late 20th century, especially in lightly sweet styles, though recent decades have seen a revival of dry, terroir-driven expressions.
Characteristics
Lambrusco wines can be red, rosé, or, rarely, white, with the red variants most closely associated with the style[4]. They are typically aromatic, offering notes of red berries, cherries, and violets, with a palate that can range from dry (secco) to sweet (dolce). Acidity is generally high, and tannins can be moderate to firm depending on the variety and vinification method. The natural sparkle enhances freshness and makes the wines particularly food-friendly.
Production and styles
Lambrusco is vinified mainly using the Charmat method, which preserves fresh, fruity aromas[5]. Some artisanal producers use the traditional method (metodo classico) or ancestral method (metodo ancestrale) for added complexity. Key DOC denominations include Lambrusco di Sorbara, known for its delicate colour and floral notes; Lambrusco Grasparossa di Castelvetro, the fullest-bodied and most tannic; and Lambrusco Salamino di Santa Croce, which balances fruitiness and structure[6]. Sweetness levels vary widely, from bone-dry secco to dessert-like dolce.
Wine and food pairing
In its home region, Lambrusco is a traditional partner to the rich, savoury cuisine of Emilia-Romagna, complementing cured meats such as prosciutto di Parma, mortadella, and salami, as well as hearty pasta dishes like lasagne and tagliatelle al ragù[7]. The wine’s effervescence and acidity cut through fat, making it particularly suited to such pairings.
See also
References
- ↑ Robinson, Harding & Vouillamoz, Wine Grapes, HarperCollins, 2012, ISBN 978-0062206367.
- ↑ Ministero delle Politiche Agricole Alimentari e Forestali, “Disciplinare di Produzione – Lambrusco DOC”, politicheagricole.it. (Italian original)
- ↑ Scienza & Imazio, Lambrusco: Un vino, una famiglia, un territorio, Edagricole, 2018, ISBN 978-8850655560. (Italian original)
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015, ISBN 978-0198705383.
- ↑ Italian Trade Agency, “Lambrusco Wine Overview”, italianwinecentral.com. (English original)
- ↑ Johnson & Robinson, The World Atlas of Wine, 8th ed., Mitchell Beazley, 2019, ISBN 978-1784724030.
- ↑ Wine Folly, “Lambrusco Wine Guide”, winefolly.com. (English original)