Vinissimo Selection. Quality. Typicity. Pleasure. ....not all wines are created equal.
TLC: The Lambrusco Chronicles
The introduction of authentic Italian Lambrusco (11% alc., secco, red/rose') in the USA (CA and NY) in 1994/5 (http://www.thecnj.com/review/2008/082108/food082108_02.html) was actually the beginning of the revival of the Lambrusco market as a whole and has given – finally – smaller Lambrusco producers the opportunity to compete in foreign markets with authentic Lambruscos.
Marko Fon
If you head east from Italy into Slovenia, there is a wild territory waiting to be explored. Marko Fon's wines can last ages before opening, so if you buy a bottle, wait a few years before drinking it. The other thing about his wines are that they have a high amount of acidity which not only keeps the wine from going 'bad' but also enhances the taste.
True Lambrusco
True (authentic) Lambrusco (the wine) is a fizzy (frizzante) Italian RED WINE made from at least 85% Lambrusco (grapes). Every (frizzante) Lambrusco is a 'Vino Frizzante' but not all 'fizzy' wines (vino frizzantes) are Lambruscos: A frizzante wine made from 70% Lambrusco (grapes) and 50% Merlot is a 'vino frizzante' and not a Lambrusco (the wine).
Note: 'White Lambrusco' or 'Lambrusco Bianco' is neither served in restaurants nor consumed at home in Emilia. Emilians serve Moscato Frizzante, Trebbiano Frizzante, Spergola Frizzante, Malvasia Frizzante, Ortrugo Frizzante, or Pignoletto Frizzante if they want to enjoy a 'fizzy' white wine from Emilia. White Lambrusco is exclusively manufactured for export.
Note: 'White Lambrusco' or 'Lambrusco Bianco' is neither served in restaurants nor consumed at home in Emilia. Emilians serve Moscato Frizzante, Trebbiano Frizzante, Spergola Frizzante, Malvasia Frizzante, Ortrugo Frizzante, or Pignoletto Frizzante if they want to enjoy a 'fizzy' white wine from Emilia. White Lambrusco is exclusively manufactured for export.
This Pronto Lambrusco was a hit at our tasting last night. Frothy, vibrant red, fresh berries. Heaven w/ charcuterie twitter.com/WillisOnWine/s…
— Jesse Willis (@WillisOnWine) March 15, 2013
Podere Casale 'Casalegrande'
"I wonder who was the first to realize that sharp, lively Barbera and soft, round Bonarda were electric together. I salute that person and would, if I had one, raise my gutturnium (traditional Roman imbibing cup) and drink a toast to him/her with youthful cherries-and-chocolate Gutturnium, the result of such a blessed marriage." - Maureen Ashley, MW
Vinja Barde
Euro and Elena Parovel, brother and sister, devote their attention to the cultivation of autochthonous varietals (Vitovska, Refosco d'Istria, Malvaisa Istriana) and top-quality Extra Virgin olive oils. Euro and Elena are both passionate about their work - passion that has been passed on to them by their parents, Cvetka and Zoran. Vinja Barde believes their wines communicate the fascinating flavors of Istria and Carso, the territory between the Continent and the Mediterranean, which is described as suave, warm, genuine, and lively.
On Allocation
Trade Only.
Il Monticello
Vermentino with a view.
Vermentino 'Groppolo' is proudly poured at Cafe' Sociale in San Francisco.