Lambrusco is a red grape variety, and it traces back to Emilia-Romagna, Italy.
Structurally it lands at medium body, low tannin, high acidity, varies and medium alcohol.
Look for cherry, plum, berry, floral and herbal.
The regions that matter for it are Emilia-Romagna, Piedmont and Basilicata.
In the vineyard it is marked by early ripening, medium vigour and a preference for warm, mediterranean.
It blends readily with Ancellotta and Sangiovese.
Watch for the synonyms: Lambrusca, Lambrusco di Sorbara, Lambrusco Grasparossa and Lambrusco Salamino.
At the table it suits prosciutto di parma, roasted turkey with cranberry sauce, cherry pie, cured meats and tomato-based pasta dishes.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Lambrusca, Lambrusco di Sorbara, Lambrusco Grasparossa, Lambrusco Salamino.
Bottles to look for.
- Cantina della Volta Lambrusco di Modena Spumante, Emilia-Romagna, Italy
- Cantina della Volta Rose Brut Lambrusco di Sorbara, Emilia-Romagna, Italy
- Cantina di Soliera Lambrusco Grasparossa di Castelvetro, Emilia-Romagna, Italy
- Cantine Ceci Otello Lambrusco Rosso Frizzante, Emilia-Romagna, Italy
- Cantine Ceci Otello Nero di Lambrusco 1813 Rosso Frizzante, Emilia-Romagna, Italy
- Casali Pra di Bosso Lambrusco Amabile Reggiano, Emilia-Romagna, Italy
- Cavicchioli & Figli Lambrusco di Sorbara Secco, Emilia-Romagna, Italy
- Cavicchioli & Figli Lambrusco Grasparossa di Castelvetro Amabile, Emilia-Romagna, Italy
Lambrusco: common questions
01.What does Lambrusco taste like?+
02.Where is Lambrusco from?+
03.Where is Lambrusco grown?+
04.What food pairs with Lambrusco?+
05.What else is Lambrusco called?+
Keep going: the A to Z grape index, or the wine regions of Italy.