Lambrusco wines!

Lambrusco wine.

With the cooler weather upon us, as shadows lengthen from the low hanging sun, there are few better wines to enjoy this time of year than some styles of Lambrusco. I say some styles, because like any wine, not all Lambruscos are equal.

In fact, there is some evidence to suggest that there are over 80 different types of Lambrusco grape varieties, but most Lambrusco is made from only a handful.

From the fruity, creamy and more immediately appealing lambrusco maestri, to the darker more tannic lambrusco grasparossa variety, there is a style to suit every plate, palate and season.

And like many grape names in Italy, the story behind the name is just as fascinating as the wines they produce. For example, the lambrusco salamino variety is so named because the grape bunch themselves, with their short and cylindrical appearance, resemble salami. Interestingly, the sausage-like bunch needs to be planted with the lambrusco sorbara variety as its pollinator. Many consider salamino to be the best of all Lambruscos, as it combines the grace and fragrance of sobara with the power and body of grasparossa.

Few wines are more misunderstood in the world of wine than the sparkling red wine called Lambrusco. Sadly, many industrial producers have been selling sweeter styles of Lambrusco with soda pop flavours they believe Americans desire. And most have come to equate this style alone with Lambrusco.

But that is changing. With more openness from consumers and better access to quality-minded producers, there has never been a better time to be drinking Lambruscos.

Though it can also be found in Lombardy, Trentino, Veneto and Puglia, Lambrusco is a wine mainly found in the Emilia-Romagna region of Italy, which many consider the culinary capital.

Cheese like Parmigiano Reggiano, Grana Padano and Provolone Valpadana, along with salumi such as Prosciutto di Parma and Mortadella di Bologna are from Emilia-Romagna. The city of Modena is the home of balsamic vinegar. And chestnuts, from the fertile soil of the Pianura Padana are a national treasure. And don’t forget tagliatelle and tortellini pastas that come from this region. If you’re able to spend time in the region’s capital Bologna, you will have hit the culinary jackpot of Italy.

So what do you wash all of that iconic food down with? Lambrusco of course.

There are many different styles of Lambrusco. The most common is secco (dry) but you can also find semi-secco (off dry) and dolce (sweet) styles. Though often just a simple, crowd pleasing wine made for easy consumption at the trattorias across Italy, Lambrusco can also be more of a serious wine. In order to identify something a little more complex, make sure to look for the entire grape name on the label and not just the word Lambrusco.

Whatever the reason, whatever the season, there is a Lambrusco for everyone. And much of the fun is trying to find the right one!