Name of varietal: Lambrusco

Common synonyms: Salamino (refers to the bunch form)
Parentage of the grape: indigenous to Emilia-Romagna, Italy
History of the grape: There is evidence that the ancient Romans were drinking wines made from Lambrusco, a grape that was strewn about the hillsides like dandelions (its translation is “wild vines”). In Italy, for many centuries, the wine has been produced in various forms from dry to sweet, but usually some level of sparkling from frizzante to full on bubbles. It is made most often in the Charmat method, which means the secondary fermentation takes place in pressurized tanks, not in the bottle as in the champenoise method. It is sometimes blended with Ancellotta to add more intense color and body. By the mid 1970s, much of the Lambrusco that was imported was young, sweet and cheap, and this unfortunately gave it a terrible reputation for decades. However, more recently, excellent quality Lambruscos have been widely available, Read more »

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Lambrusco on Snooth

  • Riunite Lambrusco Emilia IGT Vivante


    No written review

    Wine review by jimmysessions

  • Hi! I am new here and wanted to get your opinions on a wine for Thanksgiving dinner. I will need several bottles of wine to go with the traditional Thanksgiving dinner of oven baked Turkey, sides, etc. Please let me know your recommendations! Read More

    Forum post in the topic Best Recommendations for...

  • Lambrusco Vigneto Enrico Cialdini NV


    Always one of my favorite bottles of Lambrusco. This has a touch of violet on the nose with rich, fresh sour cherry and black raspberry fruit. In the mouth it's got a whisper of sweetness but is bursting with red plum and black raspberry fruit that is just a touch astringent and bitter, balancing the sweetness perfectly. The finish has a great a... Read More

    Wine review by Gregory Dal Piaz

  • Medici Ermete Lambrusco Lambrusco Secco Concerto 2007


    Typically grapey on the nose with a touch of earth and spice.. This enters the mouth with a sweet burst of blackberry and black cherry fruit that is supported by zesty acidity and just a hint of tannin. The mid-palate has that lovely bit of contrasting bitterness and leads to a fine wash of grapey acid on the finish. Bring on the Salame! 86pts Read More

    Wine review by Gregory Dal Piaz

  • Riunite Lambrusco Emilia IGT NV


    No written review

    Wine review by minipinky

  • My first foray into this sort of discussion group, but my love of the Bucchanalian pleasures in life and the quality of this site have moved me. I am Australian (Sydney), and rate myself as an enthusiastic amateur in winetasting and experience - still learning and enjoying new discoveries after 20+ years. My experience is mostly with Oz wine, wi... Read More

    Forum post in the topic Fullbottle

  • Would be interested in hearing from people here about any redwine and fish, crustacean, mollusk, etc. combinations they/you have found to work successfully. Having been initiated at the beginning of my wine tippling into the traditional white-for-fish, red-for-meat school of thought, I've since found that several reds and roses can work just fin... Read More

    Forum post in the topic Seafood and Red Wine

  • Riunite Lambrusco White 2007


    No written review

    Wine review by ckirves

  • Le Grotte Lambrusco Dell'Emilia Bianco NV


    No written review

    Wine review by kbjork96

  • Reggiano Lambrusco le Grotte Rosso Dolce NV


    No written review

    Wine review by teama96

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