Lambrusco | Lambrusco Day | Lambrusco Summer | Lambrusco Holidays
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secco & red | Where to find | follow us | Media | Contact us
Lambrusco Summer is here!
Fizzy, Fresh & (serious) Fun!
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 Anthony Bourdain
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Matt Kramer
image: @chef_em_casa
"Although it's certainly understandable why nearly all of us gravitate to white wine and rose' during the droop-inducing days of August, I confess that I continue to crave red wine....One of my favorite "keep your cool" reds is Lambrusco.... rewards a brief dive into an ice bucket better than almost any other red.
And, I might note, few red wines poured cool serve the cause of grilled meats better, especially fatty like sausages. Salami is Lambrusco's classic accompaniment, along with rich, creamy pasta dishes.
What's more, we are now starting to see (finally!) some of the more artisanal Lambruscos that for too long were confined to the wine's native Emilia region.
- Wine Spectator, Aug. 31, 2001
And, I might note, few red wines poured cool serve the cause of grilled meats better, especially fatty like sausages. Salami is Lambrusco's classic accompaniment, along with rich, creamy pasta dishes.
What's more, we are now starting to see (finally!) some of the more artisanal Lambruscos that for too long were confined to the wine's native Emilia region.
- Wine Spectator, Aug. 31, 2001
28 Things To Look Forward To This Summer
2. Finding exotic cured meats to pair with Lambrusco
Here’s how you get your homesteading rockstar of a neighbor to share his newly cured duck prosciutto: bring over a bottle of Lambrusco and mention you heard he was making charcuterie. Could you possibly take a peek? Oh wow, duck prosciutto. And me here with this condensation-coated freshly chilled bottle of refreshing sparkling Italian red…
continued > Food Republic
Here’s how you get your homesteading rockstar of a neighbor to share his newly cured duck prosciutto: bring over a bottle of Lambrusco and mention you heard he was making charcuterie. Could you possibly take a peek? Oh wow, duck prosciutto. And me here with this condensation-coated freshly chilled bottle of refreshing sparkling Italian red…
continued > Food Republic
Red Before Labor Day: Summer's New Rules
"THE weather won’t matter. Dry and bright would be ideal for stoking the grill, but even muggy heat or dispiriting drizzle won’t stanch the joyous sense of letting go that arrives with Memorial Day weekend.
Aside from the holiday’s ceremonial importance — honoring the men and women who have died serving in the armed forces — the weekend means one thing to most: the unofficial start of summer. As with fashion and food, drinking assumes a more casual, easygoing tone...
Many other Italian reds go beautifully with a light chill, whether Chianti, barbera, dolcetto, Valpolicella or lesser-known grapes like teroldego from Trentino or cornalin from the Valle d’Aoste. And if you need a full-on refrigerator blast, how about an icy cold Lambrusco...?"
full story > The New York Times
Aside from the holiday’s ceremonial importance — honoring the men and women who have died serving in the armed forces — the weekend means one thing to most: the unofficial start of summer. As with fashion and food, drinking assumes a more casual, easygoing tone...
Many other Italian reds go beautifully with a light chill, whether Chianti, barbera, dolcetto, Valpolicella or lesser-known grapes like teroldego from Trentino or cornalin from the Valle d’Aoste. And if you need a full-on refrigerator blast, how about an icy cold Lambrusco...?"
full story > The New York Times
Great Summertime Reds
by Joe Czerwinski
"During summer’s hottest months, it’s tempting to stick to whites and rosés. Even the most insipid examples can be chilled to within a few degrees of freezing and provide simple icy refreshment.
But many reds are fated to be left slumbering in the cellar, waiting for cool temperatures to return, and rightfully so. The mere idea of trying to keep a bottle of 1982 Grand-Puy-Lacoste from getting too warm at a picnic or from having its sediment stirred up while bringing it to the beach is daunting. The thought of a big, beefy, alcoholic red at the end of a long day becomes unappealing when the mercury is over 80°F or so and the humidity is hanging thick in the air.
Still, there’s no need to let the hot, humid weather completely dampen your enthusiasm for red wines. For inveterate–or even just occasional–red-wine drinkers, here are a few suggestions that will allow you to scratch that itch while keeping your cool...
Lambrusco
Authentic Lambrusco–not the Riunite or Canei of a prior generation–is a frothy purple wine that makes the perfect accompaniment to summer picnics. The bold fruit comes through even when chilled, and the bubbles serve to offset the fat in cold cuts and potato or macaroni salads. Look for dry versions (secco) from these producers: Barbolini, Francesco Vezzelli and Medici Ermete. Like many wines in our social media age, Lambrusco is being promoted through an official day (National Lambrusco Day)."
continued > winemag.com
"During summer’s hottest months, it’s tempting to stick to whites and rosés. Even the most insipid examples can be chilled to within a few degrees of freezing and provide simple icy refreshment.
But many reds are fated to be left slumbering in the cellar, waiting for cool temperatures to return, and rightfully so. The mere idea of trying to keep a bottle of 1982 Grand-Puy-Lacoste from getting too warm at a picnic or from having its sediment stirred up while bringing it to the beach is daunting. The thought of a big, beefy, alcoholic red at the end of a long day becomes unappealing when the mercury is over 80°F or so and the humidity is hanging thick in the air.
Still, there’s no need to let the hot, humid weather completely dampen your enthusiasm for red wines. For inveterate–or even just occasional–red-wine drinkers, here are a few suggestions that will allow you to scratch that itch while keeping your cool...
Lambrusco
Authentic Lambrusco–not the Riunite or Canei of a prior generation–is a frothy purple wine that makes the perfect accompaniment to summer picnics. The bold fruit comes through even when chilled, and the bubbles serve to offset the fat in cold cuts and potato or macaroni salads. Look for dry versions (secco) from these producers: Barbolini, Francesco Vezzelli and Medici Ermete. Like many wines in our social media age, Lambrusco is being promoted through an official day (National Lambrusco Day)."
continued > winemag.com
A Summer Comfort Picnic
"The hearty flavors of Southern-inspired comfort food take on a certain lightness when served chilled. This menu, great for a gathering of six to eight, is for eating with your hands: spread your blanket out in the warm evening sun and linger until the fireflies flash in the dark. Toast with chilled Lambrusco (it's our favorite summer sparkling red) and tuck in to a meal of spicy-sweet corn bread, mustardy slaw, classic cold fried chicken, and dense, rich brownies."
-- Saveur Magazine
-- Saveur Magazine
Winning about the Good Life: Food and wine matches
"If you’ve been locked in your wine cellar for the past few months and have finally come up for air, let me be the first to welcome you to the sweaty season. It’'s a season that I, for one, can’t deal with unless I have a libation close at hand to cool my heated behavior.
As barbecue and picnic season heats up, summer chefs are discovering that a crisp, light white or red wine pairs well with warm-weather foods and makes an exciting alternative to beer. Although I am a devotee of summer beers, for me, they just don’t complement food as well as wine does..." - Phillip Silverstone | ...continued
As barbecue and picnic season heats up, summer chefs are discovering that a crisp, light white or red wine pairs well with warm-weather foods and makes an exciting alternative to beer. Although I am a devotee of summer beers, for me, they just don’t complement food as well as wine does..." - Phillip Silverstone | ...continued
Wine for the First Day of Summer
"However much I may love wine, I once knew a man who loved music more. He was a composer named Ingolf Dahl, who taught at the University of Southern California until his premature death in 1970. Each summer, he headed off to the Swiss Alps for two months and swore off listening to music. Back then, I questioned why he would deprive himself of what nourished his spirit most. But now I've come to understand — and sometimes I even do — as Professor Dahl did: I take an annual summer vacation from the beverage that absorbs so much of my interest the rest of the year. The traditional starting date for going cold turkey is tomorrow, the longest day of the year. When I finally do return to wine after Labor Day, I know that my palate will be refreshed, my curiosity about new wines quickened..." | ....continued
--- Peter Hellman, The New York Sun
--- Peter Hellman, The New York Sun
Garden Parties
These days garden parties are stylish affairs – think outdoor standard lamps, flat panel LCDs and tea light chandeliers and make your backyard the best venue in town. | ...continued
Summer Cocktails"Another Italian cocktail, the LPR, is a fruity, wine-based mix of Ca’De Medici lambrusco rosso, Dolin blanc vermouth, balsamic syrup and muddled strawberry. “Lambrusco gets a bad rap,” Castellucci said. “But it’s a really nice beverage that’s good with food. The white vermouth, balsamic and strawberry take it in a different direction. It’s a sweeter cocktail but it has some acidity for balance.”"
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