Exactly! Nothing but champagne is. Lambrusco is a technical grape variety used to produce sparkling wines of the same name in the Emilia-Romagna region of northern Italy (and partly in Lombardy). More precisely, it is a collective term for a whole group of grape varieties - today more than 60 sub-varieties of Lambrusco are known. Among other things, Lambrusco is a wine with a rich history, which was admired even in Ancient Rome. At least, a drink made from similar grapes was mentioned by Cato in his work “De Agri Cultura” - the world’s oldest printed manual on agriculture, published in 160 BC.

This is, of course, interesting, but how is it different from champagne?

Region . Only sparkling wine that was prepared in the province of Champagne can be called champagne. Lambrusco is a sparkling wine from the Italian region of Emilia-Romagna.

Grape sort . To produce champagne, only three grape varieties are used: Chardonnay, Pinot Noir and Pinot Meunier. Lambrusco, as we have already found out, is made from the variety of the same name, sometimes with the addition of Ancellotta grapes to correct the color of the drink. Lambrusco grapes do not grow in France.

Production method . Champagne is prepared using “classic champagne technology” (Metodo Classico, Méthode Champenoise), when secondary fermentation of the wine occurs directly in the bottles. Modern Lambrusco is produced using the Charmat method - secondary fermentation occurs in large steel tanks, which significantly reduces the cost of the drink. However, premium Lambrusco is also prepared according to Metodo Classico.

Color . Champagne is mostly light, very rarely has a pinkish tint. Lambrusco is famous for its bright ruby ​​color, but it can also be completely white, despite being made from red grapes.

Sweetness . Champagne is almost always dry, while most Lambrusco wines are semi-sweet and sweet.

Price . Due to complex production technology, a bottle of entry-level champagne costs about $40, while a bottle of the cheapest Lambrusco can be bought for 3 euros.

So cheap? Probably because of the bad reputation, right?

Again to the point. Lambrusco has long been blacklisted not only by connoisseurs of sparkling wines, but also by the average consumer, which was caused by the wine boom of the 70s. In those years, budget sweet wines became fashionable in the United States, among which Lambrusco was a favorite. Italian producers had to adapt to market sentiment, and the shelves of American and European stores were filled with uninteresting, insipid, sweet, slightly alcoholic wine. The saddest thing is that such wines are still in demand. But good Lambrusco, made with an eye to quality, is a real taste ecstasy. The best types are dry, even salty, and always perfectly refreshing.

Clear. What kind of Lambrusco is there? The variety in the stores makes your head spin.

So far, the Italians have not been able to achieve the international status of a name controlled by origin for their wine (apparently, all their efforts have been spent on), so Lambrusco can be prepared in other countries. Of course, in Italy there is a DOC Lambrusco category, which regulates the production of the drink within the country, but it does not guarantee that the purchased bottle will give you excellent taste. In general, you will have to search, but there are a lot of criteria that affect the Lambrusco classification.

Firstly, this sparkling wine can be... red, pink and even white. Color is controlled during primary fermentation: pigments in the skins give the must a bright ruby ​​color, but if the skins are removed early or not added at all, the wine will turn out lighter or even white. Sometimes, due to a poor harvest, Lambrusco turns out to be too light, even with prolonged contact with the skins, and then the Ancellotta grape is used, another variety sanctioned for production in accordance with the requirements of the DOC Lambrusco.

Secondly, there is Lambrusco dry, semi-dry And sweet. There are versions completely quiet", that is, not carbonated, but slightly sparkling wines, which Italians traditionally call " frizzante"(frizzante). There is also Lambrusco " spumante"(spumante), that is, a full-fledged sparkling wine, which has no less bubbles than champagne. But all this classification is superficial and obvious. The best Lambrusco is made from sub-varieties of grapes, awarded their own DOC (some are tied to a specific sub-varietal, some only to the region), namely: Lambrusco di Sorbara , Lambrusco Grasparossa di Castelvetro, Lambrusco Salamino di Santa Croce And Reggiano. A wine under any of these appellations must be made from at least 85% Lambrusco grapes. The remaining 15% usually remains with Ancellotta.

Lambrusco di Sorbara

Sorbara DOC is located north of Modena, near the village of Sorbara. The Sorbara grape is considered the highest quality sub-varietal of Lambrusco, which produces especially aromatic wines. Sorbara vines shed some of their flowers during flowering, which reduces yield but increases the aroma of the berries. Lambrusco di Sorbara wines are light, delicate, floral and often light pink in color. The best versions are dry, but have delicious sweet aromas of orange blossom, tangerine, cherry, violet and watermelon.

Lambrusco Grasparossa di Castelvetro

The wine is made from Lambrusco Grasparossa grapes, which are grown around the town of Castelvetro di Modena. Lambrusco Grasparossa di Castelvetro is a rich, bright purple color with a pronounced aroma of violets, strawberries, fresh plums and black cherries. These are the “fattest” and strongest subspecies of Lambrusco, highly enriched with tannin.

Lambrusco Salamino di Santa Croce

According to DOC Lambrusco requirements, Salamino wine must be made from at least 90% Lambrusco Salamino grapes, with the remaining 10% being Ancellotta and/or Brugnola. Lambrusco Salamino di Santa Croce is a dry or semi-sweet frizzante style wine. The name Salamino di Santa Croce comes from the shape of the grape bunches - small, compact, cylindrical, they resemble the shape of salami. These wines capture the stunning ethereal aroma of Sorbar and the deep color of Grasparossa. From the latter they also took a lot of tannin, which is often offset by residual sugar.

Reggiano

The most extensive region producing Lambrusco. Reggiano wines are a mixture of various sub-varieties of Lambrusco: up to 15% Ancellotta, the remaining 85% - Maestri, Marani, Monstericco and Salamino in any combination. Reggiano is best known for its sweet versions, which are beloved in the United States and northern Europe. Sweet styles are usually made as frizzante (light pink, slightly fizzy), while dry styles are darker and richer. There are also white sparkling Reggiano wines, where the must is fermented without skins or stems.

There is also DOC Modena, which brings together almost all styles of Lambrusco, as well as the young Lambrusco Mantovano - the only DOC located outside of Emilia-Romagna, in Lombardy. Lambrusco is also grown and prepared in Australia and Argentina, where the grapes were brought by Italian immigrants.

Eh, without 100 grams... Okay, how and with what to drink Lambrusco so as not to be disappointed?

Lambrusco should be drunk chilled, to about 10°C, from champagne glasses. The simplest specimens can be cooled another couple of degrees. It is better to drink premium wines from standard red wine glasses to capture all the flavor and aromatic components of the drink. But most importantly, Lambrusco is almost always served with food - this is the custom in Italy. High acidity and lightness make this wine an ideal accompaniment to meats and cheeses. Thus, Lambrusco Sorbara is a traditional addition to dishes of pork and beans, Parmigiano Reggiano cheese and lasagna, Grasparossa is served with the traditional local dish zampone (the casing of a pork leg stuffed with minced meat), and Salamino is served with cotecchino (fatty pork sausage). Of course, no one forbids you to drink Italian sparkling wine as an aperitif, especially the sophisticated Sorbara. And yes, Lambrusco does not tolerate aging - all its copies should be drunk young, before they lose their freshness!

Why did you decide to write about Lambrusco only now?

Because, according to experts, a real Lambrusco boom is coming and prices for the still budget sparkling wine may jump significantly. Now these are modest initiatives to revive authentic wines, but in 5-10 years producers can unite as a united front and organize a real wine revolution on a local scale. Lambrusco prepared using “classic champagne technology” began to come across more and more often. The so-called “ancestral method” (Metodo Ancestrale) is gaining momentum, when the wort is fermented in vats to 10-11% alcohol, and then bottled, where it is fermented by another couple of percent. This is a real craft, which is at a high price today. So don't miss the chance to try something worthwhile!

Why not recommend it? First of all, look for a Lambrusco that has one of the DOCs described above on its label. As for specific instances, these are:

  • Cavicchioli Vigna del Cristo Lambrusco di Sorbara 2014
  • Villa di Corlo ‘Corleto’ Lambrusco Grasparossa di Castelvetro 2014
  • Lambrusco Grasparossa Monovitigno Fattoria Moretto
  • Cleto Chiarli Lambrusco Grasparossa di Castelvetro Pruno Nero
  • Camillo Donati Lambrusco dell'Emilia I.G.P. 2014
  • Vigneto Saetti Lambrusco dell'Emilia I.G.P. 2015
  • Fattoria Moretto Morose Lambrusco Grasparossa

If you can’t find them, and finding them is not so easy, pay attention to Lambrusco from Medici Ermete, Vittorio Graziano, Fiorini and Monte delle Vigne, which are better represented in the CIS.

Lambrusco is one of the best wines on the planet. It has a rich history and traditions. Wine "Lambrusco" is an exquisite sparkling drink with a pronounced fruity aroma. Today it is produced only in the lands of Emilia-Romagna.

History of wine

The name "Lambrusco" originally referred only to the berry variety. The first drinks were made from wild grapes. Many of these varieties are still used today, such as Grasparossa and Sorbara. Now all these names are used as separate brands.

The first Lambrusco wine, a white semi-sweet wine, was pressed in ancient Rome. In those days, Italians adored this low-alcohol drink. The advantage was that vineyards were very easy to grow. Even in dry times they are able to produce an excellent harvest. Some hereditary winemakers say that Lambrusco wine was Caesar’s favorite drink.

Over the past few centuries, more than a dozen new variations of Lambrusco have been born. And by the 1990s, there were already more than 60 varieties. It is worth noting that it was extremely difficult to breed all these varieties. Many grape varieties are genetically identical to the original. Take Chardonnay for example. The harvest from a vine a hundred years ago will be the same as that from today. An analogy can be drawn with many other varieties.

In America, the drink has become popular since the 1970s, when the country began to experience a financial crisis. The fact is that Lambrusco semi-sweet sparkling wine is relatively cheap, but it has an amazing range of flavors. In the Soviet Union, the drink appeared at dinner parties towards the end of the 1970s.

It is noteworthy that today Lambrusco manufacturers are seeking a decision from the Italian authorities to subject the sale of products to careful control, since in recent years repeated cases of counterfeiting with branded labels have been noticed.

Varieties of Lambrusco

Each of the variations of this wine amazes with its characteristic lightness, sparkling and fruity aroma. This primarily distinguishes the original from cheap fakes. It is also important to note that Lambrusco wine is not a dessert wine. It is either semi-sweet or dry and can be red, pink or white. It all depends on the type of crop. Based on the structural component, the drink is divided into sparkling and still. In the first case, the bottle must have the inscription “Frizzante”. Experienced tasters note that the sparkling wines of this collection have no less bubbles than the traditional Italian champagne Spumante.

For a long time, the drink has been produced using Sharma’s secret method. It is only known that secondary fermentation is used to obtain an exquisite taste and improve the sparkling properties. In the process, bubbles are formed with greater frequency. For production and storage, only steel barrels made of purified alloy are used. If the bottles bear the inscription “Classical Method”, then they were produced at the Emilia-Romagna plant in accordance with the best traditions.

For improved rich pigmentation of the drink, only Lambrusco grapes are used. Manufacturers rarely allow varieties to be mixed. This is the only way to achieve the signature ruby ​​color and bright aroma. It is not without reason that some types of wine have received the highest award in the DOC category.

Distinctive features of "Lambrusco"

Many people confuse sparkling white wines with traditional Italian champagne. At first glance, such a mistake is very likely. The fact is that the sparkling variations of Lambrusco are really very similar to champagne. First of all, this concerns the number of bubbles and consistency, as well as the shape of the bottle. However, there are a number of obvious distinctive features:

1. White wine "Lambrusco" is made only from local grape varieties. You can’t find such berries anywhere else in the world, not even in France.

2. The production method is based on double fermentation. This method of producing sparkling wine was proposed by the well-known biologist Charm. In turn, any champagne is made using complex technology with pre-filtration.

3. Taste characteristics directly depend on the place where the varieties grow and the method of storing the drink. "Lambrusco" is produced only from berries from the lands of Emilia-Romagna. Therefore, the taste of wine will in any case differ from champagne. In addition, sparkling Lambrusco is never dry.

The only thing that both drinks can have in common is the color scheme. But here there is a slight difference. Pink "Lambrusco" has a slight purple tint.

Lambrusco di Sorbara

This Lambrusco wine has a bright aroma and high quality. Experts note the unusual color saturation. The fact is that this drink is made from special varieties of berries. The yield of such vines is artificially reduced. Due to this, flowering is abnormally strong.

"Sorbara" combines high flavor and aromatic concentration. The wine is light and delicate. Belongs to a variety of sparkling. When tasting, the delicate tone of violet clearly reveals itself. The taste, as tasters note, is sour, so it is recommended for fatty dishes. This type of drink fits the DOC category.

Salamino di Santa Croce

This is one of the most popular and expensive variations of the drink. This Lambrusco wine is made from berries of the Salamino, Ancelotta and Brugnola varieties. According to its taste characteristics, it can be dry and semi-sweet. The latter variety was also called “semi-sparkling”. Such a bottle must have the inscription “Frizzante” on it.

Since production requires rather rare grape varieties, the cost of “Salamino” may not be affordable for many. However, the price matches the quality.

An interesting fact is that this variety of Lambrusco should be drunk when “youth”. Wine "Salamino" does not tolerate long aging. The reason for this lies in the berries and the squeezing method. A glass of wine is usually served with meat dishes.

Lambrusco Reggiano: reviews

The name comes from the region of Regino Emilia, where this Lambrusco wine is produced. Expert reviews show that the original variation of Reggiano is only a red sparkling drink. However, dry white wines can often be found on sale. They also have a right to exist, but it is worth knowing that different varieties of berries were used in their production.

The semi-sweet Regino contains up to 15% Ancelotta grapes, and the dry one contains Maestri and Marani. This, as consumers note, gives the drink an additional aftertaste. During production, only Lambrusco berries undergo double fermentation.

"Regino" pleases with a soft and delicate aroma of fruit. Experienced tasters highlight the slight taste of grape skins. According to wine lovers, this drink has a perfect balance of acidity, sweetness, richness, and ripeness. It is usually served with cheese and ham.

Giacobazzi Lambrusco Rosso: reviews

"Giacobazzi Lambrusco" is a sparkling wine aged in the best traditions of Emilia-Romagna. This is a semi-sweet drink. The color scheme is red with a slight purple tint. The wine has an exquisite sweetish taste. The strength is 7.5%, however, based on numerous customer reviews, we can conclude that these percentages are not noticeable.

"Giacobazi", according to tasters, differs from other semi-sweet varieties in its freshness and velvety berry aftertaste. The aroma is fruity, but violet stands out among the bouquet.

The wine is ideal for desserts, lasagna and salami. In Italy it is customary to serve it with confectionery products.

Grasparossa di Castelvetro

Red wine "Lambrusco Grasparossa" has an inky red tint and raspberry foam. The consistency is full-bodied and rich. In terms of alcohol percentage, Grasparossa is significantly superior to all other varieties. There is also a high tannin content.

"Di Castelvetro" has a very catchy aroma. The bouquet highlights violet, strawberry, cherry and plum. The composition includes 85% Lambrusco berries, the remaining percentage belongs to such a rare grape variety as Malbo Gentile.

Grasparossa is considered a rather strong drink, so it is usually served with fatty pork dishes.

Lambrusco Mantovano

This wine is produced in the province of Mantua, hence the corresponding name. Since 1987, after receiving DOC status, the drink has become popular throughout the world.

The color range is pink and red. A distinctive feature is the low alcohol content.

In the production of this dry wine, berry varieties such as Viadanese, Marani, Salamino, Ancelotta, Sorbara, Maestri, Brugnola, Grappello are used.

The wine has a characteristic violet aroma. Served with any dishes.

Lambrusco Cubista Rose

"Cubista Lambrusco" is a sparkling wine with a pinkish tint. It belongs to the semi-sweet variety. Produced in the area called Ca'De'Medici. The alcoholic strength of the drink is 8%. This variety does not fit into the DOC category, but it has its loyal fans around the world.

“Kubist” contains delicate fruity notes, among which strawberry stands out. The wine is distinguished by its freshness and sweetish berry aftertaste. Experts note a velvety astringency after the first sip. "Cubista Lambrusco" is served both with appetizers, salads and meat, and with dessert.

Lambrusco is an Italian sparkling or semi-sparkling wine produced in the Piedmont and Emilia-Romagna regions of Italy. Mostly it is red wine, but there are also white, pink, dry, semi-dry and semi-sweet varieties. The best varieties of the drink were classified as DOC and are produced in the vicinity of the cities of Reggio Emilia and Modena.

History of origin

The history of the development of Lambrusco winemaking is comparable to the heyday of Italy itself. According to archaeological excavations, it can be argued that the drink began to be produced as early as long before the heyday of the Roman Empire. Over time, this sparkling wine has gained great popularity among Italians.

There are many legends regarding the origin of Lambrusco. The most famous version is Luigi Bertelli, which was written at the end of the 19th century.

According to it, in the midst of a bloody battle between the warring Italian cities of Bologna and Modena, the Roman gods Venus, Bacchus and Mars decided to help the Modenese, whose strength was running out. Bacchus as a sign of his support gave the tavern owner a grape seed and ordered her to be planted in the ground.

Over time, in the place where the first grape seed was planted, a generous harvest grew, from which they subsequently began to produce wine with a refined taste and aroma.

And the drink itself acquired the name “Lambrusco” thanks to numerous questions from tavern visitors about what kind of wine the owner serves them, to which the latter answered “l`amo brusco”, from Italian translates as “I love tart”.

There is also a version that claims that the name comes from the Latin word labrusco, translated as “wild”.

1938 was a significant year in the history of Lambrusco. It was at this time that five families of quite successful winemakers were a company called “Cantina Puianello” was created. Today the company owns approximately 300 hectares of vineyards and exports approximately 80% of the total harvest of this sparkling drink to the world.

Lambrusco is now leader in sales not only in Italy, but also far beyond its borders. Thanks to its natural effervescence, the drink has become very popular in the United States, where only Coca-Cola can compare with it in terms of acquisition volume.

Champagne or sparkling wine?

In fact champagne and lambrusco have nothing in common except that both wines have bubbles and come in very similar bottles.

We can highlight the following differences between these drinks:

  • by variety– Lambrusco is made from grape varieties of the same name, which are grown exclusively in Italy (but not in France, where champagne is made);
  • taste– it depends, first of all, on the grape variety, as well as on the place where it grows and production methods. Even if Lambrusco were made from the same varieties as champagne, there would still be significant differences in taste between the two wines (due to different soil composition, climate and other factors);
  • by production method– Lambrusco is produced using a simplified technology called the “Charmat method”, and champagne is produced using a more expensive and complex technology called “classical champagne technology”;
  • by color– champagne cannot be red; at most, the drink can have a pink tint;
  • by degree of sweetness– quite often Lambrusco is made very sweet, and champagne is almost always dry or very dry wine.

Manufacturing

As mentioned above, Lambrusco is produced using the Sharma method technology, the first records of which were made public in 1305. Today the drink is produced only in the Emilia-Romagna region.

A distinctive feature of all types of wine is their strong sparkling, it is achieved thanks to a special production technique. The method involves secondary fermentation in steel containers rather than in individual bottles. It is because of this feature that Lambrusco wines differ from champagne.

Drink bottled directly during the fermentation process, this contributes to the formation of dense foam in the glass after opening, which indicates that the preparation technology has not been violated.

In addition to adding various Lambrusco varieties to sparkling wines the presence of the Ancelotte variety is allowed. As a rule, it is added not so much for taste, but to maintain a certain color scheme of the wine, which ultimately acquires a more saturated and bright purple hue. If you use only the original grapes, the color will become ruby ​​(only when the bunches are well ripe).

Taste features

Lambrusco according to your taste and aroma comes out differently for each specific manufacturer, even if the same grape variety is used. The only thing that always remains the same is the character of this drink; the wine turns out fresh, light, young, sparkling, with many small bubbles present.

It has a pronounced grape taste, rich fruity aroma with notes of almonds (for red Lambrusco) and flowers (for white). Another distinctive feature is the presence of expressive acidity and berry shades.

Types, price

Currently Lambrusco includes more than 60 varietal varieties of grapes. The following species have gained the greatest fame and popularity, both among amateurs and among manufacturers:

  • Lambrusco Marani;
  • Lambrusco Salamino di Santacroce;
  • Lambrusco Reggiano;
  • Lambrusco Grasparossa di Castalvetro;
  • Lambrusco di Sorbara;
  • Lambrusco di Modena;
  • Lambrusco Maestri;
  • Lambrusco Montericco.

Wines from the Salamino and Sorbara varieties have a pleasant, slightly sour taste, while the Grasparossa varieties have a sweet, floral aroma.

The most popular and beloved among all these types is Lambrusco Sorbara. In domestic countries, preference is given to Lambrusco Emilia.

How much does Lambrusco wine cost? The average cost of a bottle can vary from 340 Russian rubles to 600-700 rubles. Even the most expensive signature Lambrusco costs no more than 25 euros. The price is consistent with the quality of this drink and does not scare true wine connoisseurs.

What do you know about? Find out everything about this sparkling wine and decide if it's worth trying.

It’s a good idea to combine Italian sparkling wines with lasagna, the recipe for which you can find at home here: https://site/italyanskaya-kuhnya/pasta/lazanya.html, mostly for Russia.

Lambrusco is traditionally served cooled to a temperature of 7-9 degrees.

This is a fairly versatile variety of wine that is great goes well with almost all dishes, goes especially well with fatty, heavy dishes, as well as seafood, real Italian pizza, salads, desserts and fruits.

Lambrusco is the Italian version of champagne. Red, rose and white sparkling wine, dry, semi-dry and semi-sweet, is produced in the province of Emilia-Romagna. Lambrusco gets its name “champagne” due to its natural effervescence. Despite the fact that the production technology and grape varieties of Lambrusco and champagne are different, as is the price, this does not prevent the young, fresh, light sparkling wine from having an impressive army of fans around the world.

History of Lambrusco

Lambrusco means “wild” in Latin. The red grape variety with this name has been grown in Italy for many centuries, since the times of Ancient Rome. A special feature of the grape is its enormous variability: today in Italy there are more than 60 varieties of the variety, each of which gives the wine individual shades of taste.

The drink, always loved in its homeland, began to conquer the world in the 30s of the last century. The peak of its popularity came in the 70s, when sweet sparkling wines came into fashion. The lion's share of imports came from America. The growth in supplies overseas was also influenced by the cost of Lambrusco - champagne from France was an order of magnitude more expensive than Italian sparkling wine.

The main features of "Lambrusco"

The taste of "Lambrusco" is always fresh, fruity, the shades of aroma and bouquet depend on the type of grape variety. How does Lambrusco differ from champagne, how much does it cost and why is it cheaper?

  • "Lambrusco" is made from the grape variety of the same name, which grows only in Italy.
  • For its production, the Charmat method is used - a simplified technology in which secondary fermentation occurs not in bottles, but in steel tanks. This reduces production time and reduces the cost of the finished product.
  • The color of wine is most often red, but can be white or pink.
  • Unlike champagne, Lambrusco is semi-dry, semi-sweet and sweet.

You can buy Lambrusco champagne in the Winestyle boutique. We guarantee the quality of the drinks presented in the store.

Looking back at the history and worldwide respect for sparkling wines, we can say with confidence: good champagne is expensive. But is this really so? The producers of Lambrusco sparkling alcohol boldly deny this fact. Champagne wines can be both delicious and affordable at the same time.

Lambrusco wines are light young drinks. The strength of such a drink depends on the variety, but, as a rule, does not exceed 9%. This is a bright, juicy drink for those who loves everything fresh and fragrant.

Fruit wines are an elegant addition to a meal both at a youth party and during a romantic dinner.

Production

Lambrusco is a sparkling wine made from grapes of the same name. There are several varieties of fruits, so the wines can also be different: pink, white and red. In some cases, a bouquet of Lambrusco wine made deeper with the help of the Ancelotta grape variety.

But the taste and nuances of the finished drink depend not only on the varieties, but also on other factors:

  • The region in which the grapes grew. The geographical component is important because berry varieties develop and pollinate, mixing and transforming their taste over the years.
  • Weather conditions during peak ripening;
  • Harvest time and fruit ripeness.

Sparkling Lambrusco wines are made in two ways. In the first case, the bubbles are the result of natural fermentation. Such drinks are more valuable and cost more. A more accessible method is to saturate the wine with carbon dioxide. In sealed containers, the liquid undergoes special treatment and becomes bubbling without long exposure. This champagne achieves what is needed states are already clogged. It costs less, but the quality, as a rule, does not deteriorate too much.

Most ordinary consumers will notice the difference in price of such wines, but will not notice it in quality.

History of the fizzy drink

Any quality alcohol has its own history. Lambrusco wine was no exception, which acquired not only historical facts, but also a beautiful mythical legend.

The author of the myth was Luigi Bertelli, who at the end of the 19th century published a beautiful story of the appearance of the sparkling drink. According to myth, during the wars between Bologna and Modena, the armies of both sides suffered heavy losses. The bloody war did not leave even the Roman gods indifferent. Mars, the patron of war, sympathized with the Modena soldiers, and Dionysus, the god of wine, rewarded the dead soldiers with a grain of grapes. Soon the grain gave rise to a vine, which bore fruit with a wonderful grape variety, which later formed the basis of the wine.

The patroness of love, Venus, did not stand aside either. Having learned about the tart drink that both warring parties drink, she added magical nectar to it, after which the wine acquired sparkling.

Regarding the name there is also its own legend. The story tells about an innkeeper who liked a small variety of grapes. The establishment, owned by a winemaker, now has a new, refreshing wine. However, most visitors, having tasted the drink, were interested in its unusual taste. The innkeeper replied that he liked tart food. It sounded like “L’amo brusco,” which is similar to the modern name of the wine.

Another version says that the name was based on the word “Labrusco”, which means “wild”. In any case, this version has a right to exist, since the drink is a simple and affordable drink, and not a sophisticated drink.

Modern history of Lambrusco wine begins in 1939, when five family winemakers joined forces to create Cantina Puianello. The union was so successful that production is still in operation today. Moreover, Cantina is the largest producer of sparkling wines of the Lambrusco variety, and the company owns 80% of all vineyards of this variety.

The peak of popularity of sparkling wines was the 1970s, when the government did not overshadow citizens with prohibition laws, and the main consumers of wine products, hippies and beatniks, were still thriving.

Today, the public's taste has undergone some changes. Most consumers prefer unsweetened bruts and long-aged booze.

The decline in popularity of the drink was also influenced by the fact that the Lambrusco wine variety does not belong to any wine company. This means that any manufacturer can produce booze with this name without complying with the basic technology. The only thing that saves the situation is that some regions of Italy have introduced a kind of quality control of products produced on their territory.

Differences between champagne and Lambrusco

At first sight, champagne and Lambrusco are almost the same drinks. In fact, these two drinks have many differences:

Lambrusco sparkling wine combines more than 60 varieties of the drink. Each of them has its own bouquet. But all varieties have common features: lightness, sparkling and fruity aroma. It is these qualities that make it possible to distinguish real booze from fakes.

It's also worth remembering that Lambrusco champagne cannot be dessert m. From the variety of the same name you can only get semi-sweet or dry drinks.

Depending on the structure, there are two types of Lambrusco champagne:

  • Sparkling;
  • Quiet.

Sparkling varieties are marked “Frizzante” on the bottles.

Most varieties are stored in steel barrels during production, and are saturated with bubbles using the Charmat method. If it says on the bottle application of the “Classical method”, then champagne is of the highest quality among its variety.

Lambrusco varieties

Lambrusco di Sorbara

Produced using controlled technology. A feature of the variety is the artificial reduction of the flowering period of the vine, as a result of which the berries are saturated with a strong taste.

Refers to sour varieties with high flavor intensity and strong aroma. Tasters note a light violet aftertaste. R Recommended for use with fatty foods.

Salamino di Santa Croce

The champagne contains not only the Lambrusco grape variety, but also Ancelotta and Brugnola. From this set both semi-sweet and dry are prepared. The semi-sweet variety is often called "semi-sparkling", however, the classic "di Santa Croce" is considered sparkling.

Highest cost Among wines, Lambrusco belongs to this variety. Transparent ruby ​​champagne has a pronounced fruity bouquet. It must be drunk “Young”, since “Salamino” is not usually aged.

Lambrusco red semi-sweet tastes better when combined with meat dishes.

Giacobazzi Lambrusco Rosso

Red semi-sweet wine with an alcohol content of 7.5%. It has a sweetish taste and a classic fruity aftertaste. To prepare this variety, the traditions of Lambrusco’s homeland, Emilia-Romagna, are used.

Italians have their own tradition regarding the use of pink Lambrusco “Rosso”: it is usually served with desserts and confectionery. Lambrusco rose goes best with light sweet flavors, so it is rarely served with savory dishes.

Grasparossa di Castelvetro

This variety is not only bright red, but also richly inky. The quality of such a drink can be evidenced by the dense raspberry foam. “Grasparossa” has a strength slightly higher than other varieties, as well as a higher tannin content.

In preparation, not only the classic grape variety is used, but also its rather rare variety Malbo Gentile. Experts distinguish notes of violet, cherry, plum and ripe strawberry in the bouquet of this wine.

Red and strong wine is a wonderful addition to a meal of fatty dishes, ideally with pork.

Lambrusco Mantovano

This drink comes in red, and pink. This variety of Lambrusco is made from eight different grape varieties. In “Mantovano” the percentage of alcohol is much lower than in its “brothers”.

The variety gained popularity in the eighties of the last century, when the production of Lambrusco wines began to be controlled in Italy.

Truly a versatile drink. Lambrusco pink goes well with fatty dishes, as well as a light dessert.

Lambrusco Cubista Rose

Rose sparkling wine from the semi-sweet category. The strength of this drink is 8%. Production is not controlled, however, the unique taste of the wine has given it many loyal fans around the world.

Kubist has a berry aftertaste, making it reminiscent of strawberry wine. Sweet and bright, it complements any dish, be it meat, dessert or salad.

In addition to the well-known varieties of grape wine, there are other varieties of tart drink:

Drinking culture

Traditional champagne glasses are not suitable when it comes to Lambrusco. To preserve the bubbles longer, give preference to glasses with smooth walls or glasses with edges that taper towards the top.

No matter which Lambrusco wine you choose, some appetizers are always welcome. This is hard cheese, fruit or pasta with creamy sauce. If you have to start a feast of light drinks, then fruit wine will be a good aperitif, this is especially true for white varieties “Emilia”.

Sparkling wine lambrusco is an alcohol with very loyal “tastes”. Almost any cuisine and all types of treats will suit it. Don't limit yourself to Italian pasta traditions. Go further by preparing sausages, mushrooms or any dessert with white or red wine. Meat dishes are best paired with red varieties.

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