Wine drink lambrusco rosso carbonated. Lambrusco - elegant champagne

"Lambrusco" is one of the best wines in the world. It has a rich history and traditions. Wine "Lambrusco" is an exquisite sparkling drink with a pronounced fruity aroma. To date, it is produced only in the lands of Emilia-Romagna.

History of wine

The name "lambrusco" originally referred only to the berry variety. The first drinks were made from wild grapes. Many of these varieties are still in use today, such as Grasparossa and Sorbara. Now all these names are used as separate brands.

The first wine "Lambrusco", white semi-sweet, was squeezed out in ancient Rome. In those days, the Italians adored this low-alcohol drink. The advantage was that the vineyards were very easy to grow. Even in the dry season, they are able to give an excellent harvest. Some hereditary winemakers say that Lambrusco wine was the favorite drink of Caesar himself.

Over the past few centuries, more than a dozen new variations of Lambrusco have been born. And by the 1990s, there were already more than 60 varieties. It is worth noting that it was extremely difficult to bring out all these varieties. Many grape varieties are genetically identical to the original. Take Chardonnay for example. The harvest from the vine of a hundred years ago will be the same as from today. An analogy can be drawn with many other varieties.

In America, the drink has become popular since the 1970s, when the country began testing financial crisis. The fact is that semi-sweet sparkling wine "Lambrusco" is relatively cheap, but it has an amazing flavor range. In the Soviet Union, the drink appeared at parties towards the end of the 1970s.

It is noteworthy that today Lambrusco manufacturers are seeking a decision from the Italian authorities to subject the sale of products to close control, since in last years repeated cases of fakes with branded labels have been seen.

Varieties of Lambrusco

Each of the variations of this wine impresses with its characteristic lightness, sparkling and fruity aroma. This primarily distinguishes the original from cheap fakes. It is also important to note that Lambrusco wine is not a dessert wine. It is either semi-sweet or dry and can be red, pink and white. It all depends on the type of crop. Based on the structural component, the drink is divided into sparkling and quiet. In the first case, the bottle must have the inscription "Frizzante". Experienced tasters note that in the sparkling wines of this collection there are no less bubbles than in the same traditional Italian Spumante champagne.

For a long time, the drink is produced according to the secret method of Sharma. It is only known that secondary fermentation is used to obtain an exquisite taste and improve the sparkling properties. In the process, bubbles form with greater frequency. Only steel barrels made of refined alloy are used for manufacturing and storage. If the bottles have the inscription "Classic Method", then they were produced at the Emilia-Romagna plant in accordance with the best traditions.

For improved rich pigmentation of the drink, only Lambrusco grapes are used. Producers rarely allow mixing varieties. This is the only way to achieve the signature ruby color and bright aroma. No wonder some types of wine were awarded the highest award DOC category.

Distinctive features of "Lambrusco"

Many people confuse sparkling white wines with traditional Italian champagne. At first glance, such a mistake is very likely. The fact is that the sparkling variations of Lambrusco are really very similar to champagne. First of all, this concerns the number of bubbles and consistency, as well as the shape of the bottle. However, there are a number of clear distinguishing features:

1. White wine "Lambrusco" is made only from local grape varieties. Nowhere else in the world can you find such berries, even in France.

2. The production method is based on double fermentation. This method of obtaining sparkling wine was proposed by the notorious biologist Sharm. In turn, any champagne is made using a complex technology with pre-filtration.

3. Taste characteristics directly depend on the place where the varieties grow and how the drink is stored. "Lambrusco" is produced only from berries from the lands of Emilia-Romagna. Therefore, the taste of the wine will in any case be different from champagne. In addition, sparkling Lambrusco is never dry.

The only thing that can unite both drinks is the color scheme. But here, too, there is a slight difference. Pink "Lambrusco" has a slight purple overflow.

Lambrusco di Sorbara

This wine "Lambrusco" has a bright aroma and high quality. Experts note unusual color saturation. The fact is that this drink is made from berries of special varieties. The yield of such a vine is artificially reduced. Due to this, flowering is abnormally strong.

"Sorbara" combines high taste and aromatic concentration. The wine is light and delicate. Refers to a variety of sparkling. When tasting, a gentle tone of violet is clearly manifested. The taste, as tasters note, is sour, so it is recommended for fatty dishes. This type drink fits the DOC category.

Salamino di Santa Croce

This is one of the most popular and expensive variations of the drink. This wine "Lambrusco" is made from the berries of Salamino, Ancelotta and Brunyola. According to taste characteristics, it can be dry and semi-sweet. The latter variety was also called "semi-sparkling". On such a bottle must be the inscription "Frizzante".

Since quite rare varieties of grapes are needed for production, the cost of "Salamino" can be too expensive for many. However, the price matches the quality.

Interesting fact that this kind of "Lambrusco" should be drunk in "youth". Wine "Salamino" does not tolerate long exposure. The reason for this lies in the berries and the pomace method. A glass of wine is usually served with meat dishes.

Lambrusco Reggiano reviews

The name comes from the region of Regino Emilia, where this Lambrusco wine is made. Expert reviews show that the original variation of Reggiano is only a sparkling red drink. Nevertheless, dry white wines can often be found on sale. They also have the right to exist, but it is worth knowing that different varieties of berries were used in their production.

Semi-sweet "Regino" contains up to 15% Ancelotta grapes, and dry - Maestri and Marani. This, as consumers note, gives the drink an additional aftertaste. In production, only Lambrusco berries are subjected to double fermentation.

"Regino" pleases with a soft and delicate aroma of fruit. Experienced tasters highlight a slight aftertaste of grape skins. According to wine lovers, acidity, sweetness, richness, and maturity are in perfect balance in this drink. It is customary to serve it with cheese and ham.

Giacobuzzi Lambrusco Rosso Reviews: 4.5/5

"Giacobazzi Lambrusco" - sparkling wine, aged in the best traditions of Emilia-Romagna. This is a semi-sweet drink. By color scheme- red with a slight purple tint. The wine has an exquisite sweet taste. The fortress is 7.5%, however, according to numerous customer reviews, it can be concluded that these percentages are not felt.

"Giacobazzi", according to tasters, differs from other semi-sweet varieties with freshness and a velvety berry aftertaste. The aroma is fruity, but violet stands out among the bouquet.

The wine is ideal for desserts, lasagna and salami. In Italy, it is customary to serve it with confectionery.

Grasparossa di Castelvetro

Red wine "Lambrusco Grasparossa" is distinguished by an inky red tint and raspberry foam. It is full-bodied and rich in texture. In terms of the percentage composition of alcohol, Grasparossa is significantly superior to all other varieties. There is also a high content of tannins.

Di Castelvetro has a very catchy aroma. Violet, strawberry, cherry and plum stand out in the bouquet. The composition includes 85% of Lambrusco berries, the rest belongs to such a rare grape variety as Malbo Gentile.

Grasparossa is considered a rather strong drink, so it is customary to serve it with fatty pork dishes.

Lambrusco Mantovano

This wine is made in the province of Mantua, hence the name. Since 1987, after receiving DOC status, the drink has become popular all over the world.

The colors are pink and red. hallmark is low in alcohol.

In the manufacture of this dry wine, varieties of berries such as Viadanese, Marani, Salamino, Ancelotta, Sorbara, Maestri, Brugnola, Grappello are used.

The wine has a characteristic aroma of violets. Served with any meal.

Lambrusco Cubista Rose

"Cubista Lambrusco" - sparkling wine with a pinkish overflow. It belongs to the variety of semi-sweet. It is produced in the land called Ca'De'Medici. The alcohol strength of the drink is 8%. This variety does not fit into the DOC category, but it has its loyal fans around the world.

In "Cubist" there are delicate fruity notes, among which strawberry stands out. The wine is distinguished by freshness, sweetish berry aftertaste. Experts note velvety astringency after the first sip. "Cubista Lambrusco" is served both with appetizers, salads and meat, as well as with dessert.

History of wine

In America, the drink has become popular since the 1970s, when the country began to experience a financial crisis. The fact is that semi-sweet sparkling wine "Lambrusco" is relatively cheap, but it has an amazing flavor range. In the Soviet Union, the drink appeared at parties towards the end of the 1970s.

It is noteworthy that today Lambrusco manufacturers are seeking a decision from the Italian authorities to subject the sale of products to strict control, as in recent years there have been repeated cases of fakes with branded labels.

Varieties of Lambrusco

Distinctive features of "Lambrusco"

1. White wine "Lambrusco" is made only from local grape varieties. Nowhere else in the world can you find such berries, even in France.

The only thing that can unite both drinks is the color scheme. But here, too, there is a slight difference. Pink "Lambrusco" has a slight purple overflow.

Lambrusco di Sorbara

Salamino di Santa Croce

Since quite rare varieties of grapes are needed for production, the cost of "Salamino" can be too expensive for many. However, the price matches the quality.

An interesting fact is that this variety of "Lambrusco" should be drunk in "youth". Wine "Salamino" does not tolerate long exposure. The reason for this lies in the berries and the pomace method. A glass of wine is usually served with meat dishes.

Lambrusco Reggiano reviews

Giacobuzzi Lambrusco Rosso Reviews: 4.5/5

"Giacobazzi Lambrusco" - sparkling wine, aged in the best traditions of Emilia-Romagna. This is a semi-sweet drink. The color scheme is red with a slight purple tint. The wine has an exquisite sweet taste. The fortress is 7.5%, however, according to numerous customer reviews, it can be concluded that these percentages are not felt.

"Giacobazzi", according to tasters, differs from other semi-sweet varieties with freshness and a velvety berry aftertaste. The aroma is fruity, but violet stands out among the bouquet.

The wine is ideal for desserts, lasagna and salami. In Italy, it is customary to serve it with confectionery.

Grasparossa di Castelvetro

Grasparossa is considered a rather strong drink, so it is customary to serve it with fatty pork dishes.

Lambrusco Mantovano

This wine is made in the province of Mantua, hence the name. Since 1987, after receiving DOC status, the drink has become popular all over the world.

The colors are pink and red. A distinctive feature is the low alcohol content.

In the manufacture of this dry wine, varieties of berries such as Viadanese, Marani, Salamino, Ancelotta, Sorbara, Maestri, Brugnola, Grappello are used.

The wine has a characteristic aroma of violets. Served with any meal.

Lambrusco Cubista Rose

Lambrusco is a visible proof that sparkling wine does not always belong to the upper price segment. This Italian drink successfully replaces both French champagne and Spanish cava. Light, frothy, young - Lambrusco warms the blood, gladdens the heart and does not make a hole in the family budget.

Production features. Any Lambrusco wine is made from grapes of the same variety, but the Ancelotta variety is often added to the blend to give the drink a deeper color and bright aroma. All wines of this series have a strength of 6-9 degrees and have a light floral-fruity taste. The nuances depend not only on the type of Lambrusco (red, white, pink), but also on the appellation (the region in which the grapes are grown), and weather conditions ripening and harvesting.

A small proportion of Lambrusco wines are made according to the classic champagne technology, information about this must be indicated on the label, since such wine immediately goes into a higher price category.

Much of Lambrusco gets its zesty effervescence through the Charmat method. The first mention of this technique dates back to 1305 - the secondary fermentation of wine (saturation carbon dioxide) is not bottled, as is the case with champagne, but in hermetically sealed steel containers. Then the drink is bottled under pressure, and it immediately goes on sale, still “fermenting”. This significantly reduces the cost of technology, but has little effect on taste. Most consumers will not notice the difference compared to classic sparkling wine technology.

Difference between Champagne and Lambrusco

These two types of sparkling wines have exactly two common features: bubbles and bottle shape. There are many more differences:

Lambrusco and champagne are made from different grape varieties.
The taste of Lambrusco depends on the blend and the area where the grapes grew. Champagne in this sense presents much less surprises, since it is produced in only one French province - Champagne.
French sparkling wine is made according to the classic champagne technology, the Charmat method is used to obtain Lambrusco.
Italian "pop" is white, pink, red, in turn, champagne is almost always only white.
The most popular Lambrusco is sweet, most of wines from Champagne - semi-dry. These wines have occupied different market niches.

Lambrusco is usually red and sweeter than champagne.

Types of Lambrusco

Lambrusco wine comes in red, white (made from red grapes, just the skin is separated before it has time to color the juice) and pink (the skin is only slightly in contact with the juice).

Three colors from one grape variety

Also on the market you can find a full line of flavors: from dry (no sugar) to very sweet. We traditionally classify Lambrusco as a sparkling wine, but in Italian it is called "frizzante" - "semi-sparkling". Wine pleasantly pinches the tongue, but does not "hit the nose." The Lambrusco grape variety is unpretentious and gives a bountiful harvest, it produces a light, delicate wine that goes well with almost any dish.

Lambrusco di Sorbara is a light red "young" wine with a violet aftertaste. This variety has amazing property: often the vine sheds flowers prematurely, so the quantity turns into quality, and the berries are saturated with a deep sensual taste.
Salamino di Santa Croce is a clear ruby wine with a full-bodied taste. It goes well with the first and second courses, has a fruity aftertaste.
Grasparossa di Castelvetro is a generous and full aroma with nuances of peach, ripe walnut, grapes. A slightly noticeable bitterness appears in the aftertaste, this tannic wine whets the appetite and improves digestion. In the glass, the drink plays with ink tones; when pouring, a dense raspberry “hat” appears.
Lambrusco di Modena is a thick wine with the taste of creamy mousse, black berries, ripe grapes.
Lambrusco Mantovano - a rich fruit palette: cherry, strawberry, plum. It goes well with traditional Italian dishes, especially risotto.
Della Emilia Bianco is a semi-sweet white wine with a pearly golden color. On the palate, you can feel the nuances of pear and pineapple.
Della Emilia Rosso Amabile - Semi-sweet wine of ripe pomegranate color, with the aroma of meadow flowers, tart spices, cherry juice.
Bondamat Ancelotta della Emilia IGT is the only Lambrusco wine made from 85% Ancelotta grapes. Intense color, full flavor.

How to drink and what to eat Lambrusco

Lambrusco is not customary to age in wine cellars for decades, it is drunk young. A sign of strict adherence to technology is a dense foam in a glass, a sparkling color and a “pungent” taste.

Dense foam is a sign of high quality Lambrusco

Dry and semi-dry wine is cooled to 10 degrees when served, sweet variations can be a couple of degrees colder.

You can serve fruits, meat snacks, cakes, fish, meat with Lambrusco - in a word, everything that is customary to put on the table in decent houses.

The history of Lambrusco wine: legends and facts

mythological version. Luigi Bertelli's late XIX century laid out a romantic look at the history of the emergence of Italian sparkling wine. Once upon a time, wrote the author of the Diary of Gian Hurricane, a bloody war raged between Bologna and Modena. The losses on both sides were so great that even the Roman gods did not remain indifferent: the warrior Mars sympathized with the dying Modenese, and the merry fellow Bacchus gave them a grain of grapes to console them in sorrows.

A tree with juicy and sweet berries has grown from the stone. From them, in turn, came out fresh tart wine, which the soldiers of both armies drank with pleasure. The goddess of love, Venus, added magical nectar to the drink, and what would later be called Lambrusco became sparkling.

Lambrusco - productive unpretentious grape variety

The young wine was especially liked by the innkeeper, who personally started breeding a new variety and diversified the menu of his tavern with a refreshing alcoholic drink. They say, when asked why the wine is so tannic and acid, he answered: "L'amo brusco" - "I like tart", and so the drink got its name.

According to another version, Lambrusco comes from the Latin word labrusco - "wild". In any case, it is clear that we are talking about a democratic drink with a simple and sometimes even coarse bouquet, and not a delicate dish for patricians and connoisseurs.

With or without the participation of the gods, and "Lambrusco" was drunk in Ancient Rome, Virgil and Cato the Elder wrote about it, there is reason to believe that the drink was familiar even to the Etruscans. Another thing is that in those days, apparently, it was a completely different alcohol: Lambrusco grape varieties are easily pollinated and changed, so the taste, quality, and aroma of wine are highly dependent on the terroir.

In 1938, five families of successful winemakers united and created the company Cantina Puianello - the organization is still alive, it owns more than 80% of all Lambrusco vineyards. If once the grapes of this variety were approximately the same, regardless of the region, then by the end of the 20th century there were already more than 60 varieties of Lambrusco - each with its own characteristic properties and differences.

In the 1970s, this carbonated wine reached its peak of popularity: inexpensive and tasty alcohol was in price. At that time there were no dry laws, cultural revolutions were unfolding with might and main, the movement of hippies and beatniks had not yet come to naught - the niche of quality affordable wines flourished.

Emilla Romagna is a traditional region of Lambrusco production

However, after 30 years, the preferences of society have changed: sweet red and rosé wines have gone out of fashion, bruts (without sugar) and exquisite alcohol of many years of aging are now considered a sign of fine taste.

In addition, the fact that Lambrusco is not a name controlled by origin has played a cruel joke on the reputation of "Italian champagne". Therefore, theoretically, on the market you can find a bottle with the same name of the production of any country - if only the grape variety meets the required one.

To straighten out the shattered reputation of wine, Italian winemakers have established several DOC Lambrusco (regional quality control), and although the common name is not assigned to any country, specific varieties are still produced only in Emilia-Romagna and Lombardy.

Champagne Lambrusco is famous for its taste and affordability. Sparkling Italian Lambrusco belongs to young drinks. Its strength is determined by the grape variety, the region in which the grapes grew, the weather during ripening and harvesting, but basically it does not exceed 9%. This wine is sparkling and semi-sparkling. It is produced in the regions of Italy: Piedmont and Emilia-Romagna. The best varieties Lambrusco wines are of high quality and classified in the DOC category.

The history of the fizzy drink

This sparkling wine got its name from the Lambrusco grape variety of the same name, from which it is produced. Grapes are found in different varieties, it is its color that determines the color of the wine - pink, white or red. Sometimes, to give the drink a deeper color and aroma during production, Ancelotta grapes are added to it.

Now the production of Lambrusco is carried out only in Italy in the region of Emilia-Romagna. Production is carried out according to the "Sharma method". Wines produced in this way are characterized by strong sparkling. Sparkling is obtained due to the secondary fermentation of the mixture in steel tanks. And not in each bottle separately. The bottling of the drink goes right in the process of fermentation, due to which, when uncorking, a dense foam is formed in the glass - evidence that the production technology has been observed.

Asking the question: “Where did this wine come from?”, you can hear interesting story about the battle between Modena and Bologna and the Roman gods Venus, Bacchus and Mars. During the bloody battle, the gods decided to support the Modenese. Bacchus gave the grape bone to the owner of the tavern and told him to plant it. As a result, the seed gave a rich harvest of grapes. From it began to produce wine. And when the owner of the tavern was asked about wine, he answered "L'amo brusco". Which translates as "I love tart."

In 1938, five families of winemakers united the empire they founded Cantina Puianello. This empire this moment owns 300 hectares of vineyards. Approximately 80% of manufactured products are exported.

Sparkling drink production

Champagne Lambrusco is created in two ways:

The first method involves obtaining bubbles according to classical technology through natural fermentation. Such a product is valued more and the price is high.
The second method involves a cheaper technology for obtaining bubbles - the wine is saturated with carbon dioxide. To do this, the mixture is subjected to special treatment in sealed containers. Bubbles appear without long exposure. Wines that are made using this method are cheaper, but this practically does not affect the taste.

Sparkling Lambrusco is made from grapes of the same name, which are grown in the regions of Piedmont and Emilia-Romagna in Italy.

Five Differences Between Champagne and Lambrusco

There are few similarities between these drinks: both have bubbles and are bottled in similar bottles. Otherwise, they are very different. And here's what:

Champagne is made in France, Lambrusco is made in Italy.
Taste differences are determined by grape varieties, the territory of their cultivation and the method of wine production. Even if you make drinks from the same grape variety, you will still feel a difference in taste, due to the peculiarity of the composition of the soil where the grapes grow and the climate in which it grows.
The production method plays an important role. Lambrusco is produced using a simplified technology called the Charmat method. Champagne production is carried out according to the "classical technology". It is more complex and expensive.
The color of Champagne is never red, it is characterized by light golden or slightly pink. Lambrusco comes in white, pink and red.
As a rule, sweet Lambrusco is the norm, but Champagne is either dry or very dry.

Types of Lambrusco

Of all the varieties of Lambrusco, the structure is divided into two types: quiet and sparkling. The second type has the inscription "Frizzante" on the label.

Varieties of Lambrusco include 10 items, four of which are little known:

Di Sorbara. This wine is produced using a special technology. Its peculiarity is that the flowering period of the vine is artificially reduced, due to which the fruits have a taste that is very pronounced. The aroma of the finished drink is bright, rich. The taste is sour. The aftertaste is filled with notes of violet. It is recommended to drink Di Sorbara with fatty dishes.
Salamino di Santa Croce. The variety has collected three types of grapes: Lambrusco, Ancelotta, Brunyola. There is alamino di Santa Croce semi-sweet and dry. The semi-sweet variety is often referred to as "semi-sparkling". The drink has a transparent ruby color. It has a pleasant fruity aftertaste. Suitable for first and second courses.
Giacobuzzi Rosso. This is a semi-sweet red wine. It has a strength of 7.5% alcohol. The taste is sweet, the aftertaste conveys fruity notes. This type of wine is usually served with desserts and confectionery because it pairs well with sweet flavors. It is rarely served with salty foods.
Grasparossa di Castelvetro. This product has an increased strength in comparison with other representatives and more high level tannin. The color of the drink is from bright red to deep ink. When filling the glass forms a dense raspberry foam. Produced with the addition of the rare Malbo Gentile grape variety. Grasparossa di Castelvetro conveys a bouquet that contains: cherry, violet, plum and ripe strawberries. The aftertaste has a slight bitterness. It is recommended to serve with fatty dishes, especially with pork.
Lambrusco Mantovano. Comes in red and pink. It is produced from 8 grape varieties. It has a weak fortress, when compared with the "compatriots". Also suitable for light meals, and to fat.
Cubista Rose. Pink semi-sweet, 8% alcohol. The aftertaste plays with berry notes, the taste is bright and sweet. Suitable for meat, desserts and salads.

To less famous varieties relate:

Bianco. Semi-sweet white Lambrusco golden color. Suitable with cheese, fruit and pizza. It has a light fragrant bouquet.
Emilia Rosso- sparkling rose wine. Produced according to classical technology. Popular for its taste and budget.
Emily Blanco. A category of semi-sweet white wines. The aftertaste is filled with notes of pear and pineapple. It is recommended to drink with snacks.
Del Emilia. Composed of 85% Ancelotte. Has an unusual taste.

How to drink and what to eat Lambrusco

It is better to drink these wines from glasses that narrow at the top or from flutes with smooth walls. These wines do not go with all dishes, but there are snacks that will always be appropriate. These include: hard cheese, fruit and pasta topped with cream sauce.

If you are looking for an aperitif, then the fruit wine of the Emilia variety is well suited for this role. Bottles of champagne (dry and semi-dry) are cooled to 10 degrees before serving. Sweet wines can be cooled 2 degrees colder.

Attention, only TODAY!

Discover a variety of gastronomic incarnations, trusting one of the brightest segments of champagne. To your attention sparkling wine Lambrusco, alcohol, whose genuine refreshing nature captivates the consumer from the very first moments of tasting.

Among the variant representatives of these drinks, you are sure to find the perfect accompaniment to both a friendly conversation and a party.

Did you know? Since Lambrusco is not a controlled origin champagne, today products with this name are produced in many countries around the world.

Champagne Lambrusco is a drink, which in most cases is made from the grape variety of the same name. Only occasionally do Italian producers add a small proportion of Ancelotta berries to it, which leads to a product with a deeper color and brighter aroma.

Products are made by the Sharma method and can have a strength of 6 to 9%.

Color

Representatives of the segment will please you with a variant visual performance, suggesting not only white variations of the product, but also red and pink ones.

Aroma

The aromatic outlines of drinks are based on a floral-fruity nature that can surprise with its versatility.

Taste

The unifying gastronomic basis of all representatives of the Italian sparkling Lambrusco is their lightness and refreshing character.

How to buy original alcohol

The choice of alcohol these days is a rather complicated procedure that does not tolerate negligence. This fact due to the presence a large number counterfeit on the market.

Today you can find fakes for literally any brand, which means that inattention to the choice is guaranteed to lead to the consumption of low-quality alcohol.

So that such an unpleasant situation does not happen to you, we recommend that you consider the following nuances when buying:

Place of purchase. Try to contact only supermarkets or specialized alcohol boutiques, where customers can always be provided with permits for Lambrusco. Try to avoid stalls and local grocery stores, because it is here, according to statistics, that the consumer is most often offered counterfeit products.
Excise stamp. All foreign alcohol is subject to excise tax during customs clearance. The absence of this element of protection should cause you doubts about the authenticity of the purchased alcohol.
Purity. Branded wine Lambrusco always has a perfectly clean and transparent consistency. Any impurities in the base of the drink indicate improper storage or a fake nature. You don't have to buy these products.
Decor. Before purchasing wine, do not be too lazy to visit the official website of the manufacturer. On the pages of the service, you will get acquainted with how a branded bottle of branded alcohol should actually look like. Also pay attention to the quality of the design. Modern companies, using high-precision bottling lines exclude the supply of products with factory defects. Therefore, glue streaks, glass chips, dents, smeared embossing and other unpleasant nuances that catch the eye should be absent even on products of an affordable price segment.

How to serve

Having bought in the store - good champagne - from Italy, do not be too lazy to take into account all the classic principles for serving this drink. Dry and semi-dry varieties of Lambrusco wine should be served at a body temperature of 10 degrees, while sweet varieties should be slightly colder, approximately 5-8 degrees. It is with such indicators that representatives of the segment show their best balanced gastronomic colors.

As for wine glasses, for pouring this alcohol it is best to use classic glasses with a high leg with transparent glass and a thin neck. With such wine glasses, you can explore the variety of aromatic indicators and the corporate color of the purchased product.

What products are combined with

What we are considering demonstrates flexibility in terms of gastronomic combination. That is, these products can be easily served with a wide variety of dishes. Experienced tasters recommend pairing Lambrusco wine with cold cuts, fish, cakes and fruit.

Did you know? By the end of the 20th century, more than 60 varieties of Lambrusco could be distinguished.

Other uses

Considering the numerous types of Lambrusco champagne and choosing among them a product for personal tasting, we also recommend paying attention to additional ingredients that would allow you to make bright mixes based on the purchased alcohol.

In practice, all sparkling wines of the segment perform well in cocktails. Popular champagne mixes include Kir Imperial, Northern Lights, Air Mail and Bellini.

What are the types of this drink

The color of Lambrusco sparkling Italian wines is so diverse that today every consumer can find an impressive list of unique assemblages with non-trivial organoleptic characteristics. To the most interesting representatives The segment includes the following products:

Decordi Lambrusco Bianco Amabile. Sparkling white wine Lambrusco with an elegant golden color and rich aroma, dominated by notes of minerals, fruits and flowers. Gastronomic colors emerge with nuances of yellow apples and citrus fruits.
Chiarly Del Emilia Rosso. Sparkling red sweet Lambrusco wine with a pleasant fruity aftertaste. The aroma is based on almond shades.

Cavicioli Contessa Matilde. Sparkling semi-sweet wine Lambrusco straw color with a pleasant fruity-floral sweetness on the palate. The bouquet is formed on the most delicate floral shades.
Chiarli 1860 Bianchetto Brioso. Sparkling dry wine Lambrusco with a pleasant and rounded sweet aftertaste. The aromatic base emerges with a refreshing floral-fruity overflow.

Fratelli Lambrusco Bianco Emilia. Sparkling with a pale greenish color and a refreshing fruity aroma. The taste pleases with softness and coloring.
Cevico Botticello Rosado. Sparkling pink Lambrusco with an attractive hint of cherry and strawberry in the aroma. The gastronomic balance is also built on the elegant nuances of red berries.

History reference

According to numerous studies, sparkling wine Lambrusco was drunk in ancient Rome. This drink was vividly described by Virgil and Cato the Elder. These drinks gained the greatest popularity only in the middle of the 19th century. A major role in this was played by the Cantina Puianello company, which still owns more than 80% of the vineyards of the famous variety.

Did you know? According to one fairly common version, the name Lambrusco comes from the Latin word "labrusco", which translates as "wild".

Elegant taste at an affordable price

Lambrusco today can be safely called a good - inexpensive and tasty champagne - which is guaranteed not to let you down under any circumstances.

Possessing the most delicate taste and a variety of aromatic outlines, it will give you only pleasant and vivid impressions of the upcoming event. At the same time, it is quite easy to find a representative of the segment even in an ordinary supermarket.

Head to your nearest alcohol boutique and pick up a bottle of Lambrusco for your upcoming tasting evening, demonstrating the expressive and charismatic Italian nature.