Italian food

                                                  Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, Veneto

Lambrusco Reggiano


Curiosity This wine is also termed slightly abboccato which means that it contains a small amount of residual sugar.
 
Tips Lambrusco should not be left to age, its optimal age is one year. You should drink it with legumes, cotechino and lentils. It is also excellent with fried vegetables and egg dishes.
 
Caratteristiche Region: Emilia Romagna
Taste: an effervescent wine, from sweet to dry.
Colour: Ruby red, sometimes light
Fragrance: a young, pleasant wine
Alcoholic strength: 10.5°
Best year: 1 year old
Associated food: pasta, vegetables, egg, legumes
Served at: 14 to 16°C.
Glass: for still red wine
 
 
Description This region is divided between the lowlands along the banks of the River Po and the mountainous country of the Apennines as well as a part of hilly country where the well drained soil provides prime wine conditions.

Lambrusco Reggiano is a sparkling wine for meals. It is an intensely red colour and has a pleasant fruity fragrance. It is dry but at the same time effervescent, agreeable and lively and leaves a fruity taste.

Lambrusco Marani, Lambrusco Salamino, Lambrusco Montericco and Lambrusco Maestri and Ancellotta are the grapes used for this wine.

Before Lambrusco was appreciated abroad, it had to wait for until the nineteen seventies and eighties. It then met with great success in the United States.

Recipe: Fried Oysters