The Effervescence of Lambrusco
The name Lambrusco actually refers not only to the Italian wine but also to the grape itself. It’s primarily grown in the region of Emilia Romagna in Italy, with multiple zones that produce different varieties based on which area the grapes came from.
It was known in Roman times as Lambrusca when Cato the Elder wrote of its immense productivity as a planted grape. During the 1970s and 1980s, the Lambrusco was the biggest selling wine import of the United States.
There are six common varieties of Lambrusco and each are indigenous to Emilia: Lambrusco Grasparossa, Lambrusco Maestri, Lambrusco Marani, Lambrusco Montericco, Lambrusco Salamino, and, Lambrusco Sorbara. Lambrusco Salamino is the most widely planted.
Each variety carries a different level of sweetness and dryness, and some are even slightly frizzante, or sparkling. They can even vary in color from Lambrusco di Sorbara being pale in color with higher acidity to the Grasparossa being a dark ruby shade and fruity in nature.
The sweet frothy style make the Lambrusco a wonderful dessert wine, and generally the cost of a bottle is pretty affordable. Don’t mistake this for a rosé, however, as it’s got much more depth of flavor. Villa Di Corlo is one of the premier producers of Lambrusco, as well as Medici Ermete.