Italian Food and Wine – Lambrusco Revived

Lambrusco has a Renaissance


In Italy Lambrusco is widely popular but that has not always been the status in the United States.

The Lambrusco my father served in his restaurant in the early 1950’s was a slightly sparkling red wine and on the dry side. Very nice! An era when excellent Lambrusco was served, which the American wine gurus never talk about or are unfamiliar with. Unfortunately, in the 1970’s the Lambrusco wine exported to the US was low-grade and sugar-laden. Hence, much to sweet for the palates of the serious American wine drinker, but geared to the american soda palate. This Lambrusco ended up on shelves in cans, just like soda. The popularity of Lambrusco took a dive with wine enthusiasts, but it was quite profitable.

Lambrusca, a wild grapewas discovered by the Romans and cultivated into vinyards to make wine. By the mid nineteenth century there were 56 red varietals and 27 white. Today 8 remain. Lambruschi that achieved the DOC labels are produced in the provinces of Reggio Emilia, Modena and Montova and are Lambrusco di Sorbara, Lambrusco Grasparossa di Castelvetro, Lambrusco Salamino di Santacroce, Lambrusco Reggiano, Lambrusco Grasparossa, Colli di Scandiano and Canossa and Lambrusco Mantovano.

Lambrusco should be fizzy enough to form a little froth when poured into a glass. Avoid bottles of Lambrusco with residual sugars, that is the soda type. Authentic Lambrusco is made without any residuals. Pairs well with lighter foods. An Excellent accompaniment to fish, veal and light pasta dishes. Refer to our site Food Wine Italian for recipes. I have enjoyed fabulous local Lambrusco whenever I visit relatives in Emilia-Romagna, they tell me that their wine dose not travel well. However there are ten reasons to love Lambrusco.

Do all your shopping at RCS Cybermall. For Italian recipes go to our Italian recipes, and to learn more about Italian food and wine go to Food Wine Italian


Lambrusco is back — No longer the sweet soda-pop wine of the

Lambrusco is generally purple to ruby-hued, fragrant, fruity, and slightly sparkling (in Italian, frizzante). The wine can vary from dry to sweet, so if you have an aversion to sugary wines, be sure to check the label for secco (dry)

Publish Date: 02/18/2013 10:22

Shana Speaks Wine: Opera Lambrusco Hits High Notes

I could riff endlessly with puns about the Opera Lambrusco di Modena 2011. It’s a beautifully harmonious wine that just sings in the glass. It sets the stage for a great meal. Ok, I’m done. In all seriousness, I’m finding

Publish Date: 02/10/2013 20:14


Helping to Rehabilitate the Wine with the World’s Worst Reputation.

Traditional Lambrusco – Part 1

Charles Hardcastle of the award-winning Joseph Barnes Wines discusses the merits of traditional Lambrusco.