Pronounced Lam-Broos-Koh. A grape varietal used in the production of red wine, originating in the Emilia-Romagna region of Italy. The labels on Lambrusco read Secco for dry and Amabile for sweet.
Characteristics: Typically red, Lambrusco is produced in both a semi-sweet and a dry style. Can be sweet and fizzy, fruity, cherry, sparkley, light, low in alcohol content, zesty and refreshing. Lambrusco di Sorbara, Lambrusco Grasparoos di Castelvetro, and Lambrusco Salamince di Santa Cróce tend to be fizzy, dry or off dry with pronounced acidity. Lambrusco Reggiano tends to be sweet, fruity and low in acidity. Reggiano is also available in white and rosé.
Ageing: Consumed young.
Serving Temperature: Serve slightly chilled, 57º-61º F.
Food pairings: Poultry, Mexican cuisine, veal, pasta with tomato and meat sauce.
