Lambrusco, the sparkling red wine made from Lambrusco grapes, is a specialty of northern Italy’s Emilia-Romagna region. There, a number of similar varieties of the grape may be used to make Lambrusco wine. In its native region, the lively wine is served as a delightful counterpoint to Emilia-Romagna’s rich cuisine. But a chilled Lambrusco, in the typically semisweet style, is a great wine pairing with all kinds of treats, from spicy pizzas to chocolate desserts.
The very sweet Lambruscos first popularized in the United States in the 1970s remain widely available, but newer styles of Lambrusco produced in the Emilia-Romagna, Lombardia and Puglia regions of Italy tend to be lighter in body and may be dry, off-dry or sweet.
Pronunciation
[Lamm-BROO-skoh]
Recommended food pairings
Hors d’oeuvres, antipasto, pasta in red or cream sauce, pizza, fruits, chocolate and strawberry desserts
Serving temperature
50-55°
