When you travel to this region of Italy, Emilia-Romagna, you’re there for the food. The wine there is also for the food. This region is home to the wildly famous and incomparable Parmigiano Reggiano, Prosciutto di Parma, and true barrel-aged Balsamic vinegar of Modena. These kinds of food beg for a wine that’s built for snacking – something crisp, slightly sparkling, with a waft of berry brightness, and a clean dry finish. Most of the Lambrusco that made it to the U.S. decades ago was sweet and syrupy and made for the international market. But, the real stuff, the Lambrusco they drink in Modena, is typically dry and so so satisfying with all the cheese and salumi you can imagine.
It’s a crime to not try this with a classic salumi plate with cured meats like Prosciutto and salty cheeses like Parmigiano Reggiano. But, there’s definitely a world of pairing happiness to be had here. Delicious with cream sauces (the light, bright, dry effervescence is a nice counter) and any rich meaty dishes like veal or a slow-cooked bolognese.
From a producer making traditional style Lambrusco from various villages, this Lambrusco (both the name of the grape and the wine it produces) is grown in the village of Sorbara. It’s a characteristically lighter, dry, rosé-style wine, versus some of the darker colored versions from Grasparossa. Lambrusco is the main grape grown in the region of Modena, sandwiched between the cities of Parma and Bologna.