The Fizzyology of Lambrusco

The Fizzyology
of Lambrusco
“The Nectar of the Gods” – Pliny the Elder
What IS Lambrusco?
• Family of grapes unique to the EmiliaRomagna region
• Sparkling red wine made from the
Lambrusco grape.
• A recipe for good times.
Repubblica
Italiana
Emilia-Romagna
The heartland of Northern Italy
Consists of two historic areas
Emilia to the west
“Via Emilia” ~ Completed in 187 BC
Roman consul Marcus Aemilius Lepidus
Romagna to the east
Can be traced to when the Romans
occupied the area for a lengthy period
Emilia-Romagna
The heartland of Northern Italy
Consists of two historic areas
Emilia to the west
“Via Emilia” ~ Completed in 187 BC
Roman consul Marcus Aemilius Lepidus
Romagna to the east
Can be traced to when the Romans
occupied the area for a lengthy period
4th in production / 60% red
187,000 acres planted
Emilia-Romagna
One of the flattest regions
(Shaped like a triangle)
9 provinces
6th in size (Massachusetts)
Emilia-Romagna
(9 provinces)
Emilia-Romagna
One of the flattest regions
(Shaped like a triangle)
9 provinces
6th in size (Massachusetts)
48% consists of plains
27% hilly
25% mountainous
Emilia-Romagna
One of the flattest regions
(Shaped like a triangle)
9 provinces
6th in size (Massachusetts)
48% consists of plains
27% hilly
25% mountainous
Borders
North – Po River
East – Adriatic Sea
South – Apennines
Modena
Emilia-Romagna
Home to three UNESCO
World Heritage Sites
Ferrara
Ravenna
The Stomach of Italy
Erbazzone
Brodetto
Fritto Misto
Garganelli
Gnocco Fritto
Lasagna
Gnocci
Tagliatelle
Tortelli
Coppa Piacentina
Zampone di Modena
Mortadella
Culatello
Il
maiale
come
la musica
di Verdi:
“The
pig is elike
the music
of Verdi:
it's all
tutto
good, buono,
there's niente
nothingda
tobuttar
throw via”
away.”
Prosciutto di Parma
Pancetta
Provolone
Parmigiano Reggiano
Aceto Balsamico
Pizza
Chili
Spicy Cuisine
Buffalo Wings
Fried Food
What IS Lambrusco?
• Family of grapes unique to Italy that’s 2,000 years old!
• Grew spontaneously long before the days of the ancient
Romans, late domesticated
• Lambrusco came from the Romans,
“labrum” - as it was growing at the edges of the
“bruscum” - cultivated fields / woods
• “The vitus vinifera species whose leaves turn blood-red
before they fall”
• Still the oldest vine and wine produced in E-R
What IS Lambrusco?
•
•
•
•
13 Varieties – each have their own identity
Known for high acidity / frizzante style
Grown in 3 central provinces (Modena, Parma, Reggio)
One of the world’s most known and appreciated wines
from the 1970’s
• Most purchased Italian red in retail chains in 2014
• Abroad, more than 80% of Lambrusco is consumed in
the fruity version, but only 50% in Italy
• Experiencing a renaissance & popular with drinkers of all
ages
Pliny the Elder
AD 23 – AD 79
-
Ancient author
Naturalist
Philosopher
Roman military commander
Author of the Naturalis History
Robert Parker of the Romans
According to Pliny the Elder
Lambrusco was the favorite wine
of Livia, second wife of Augustus
Caesar (therapeutic effects)
THE LAMBRUSCO FAMILY
Lambrusco Sorbara
 Light ruby in color, great acidity
 Regarded as the highest quality clone
- Limited production
- Established as a DOC in 1970
 Grown in the northern part of E-R
 Some similarities to Salamino
(perfume aroma, harmony & richness)
 Likes sandy soils (clay deeper color)
 Good resistance to diseases;
susceptible to ESCA.
 Best with rich foods
Lambrusco Salamino
 Lambrusco Salamino derives its name
from its cluster (small, thin and compact,)
 Most widely planted Lambrusco variety
 Known for perfume aroma, harmony,
color & richness
(most floral of all Lambrusco)
 Very dark in color with violet froth
(Thick skins)
 Likes to grow in sand, silt and clay
 Because of it’s firm structure Lambrusco
Salamino can be aged for few years.
Lambrusco Grasparossa
 GRASPA – “Stem”
ROSA – “Red”
 A special characteristic: with the arrival
of autumn, not only the leaves turn red,
but also the stalk and pedicels.
 Contributes color, intense fruity aromas
and softness
 Considered to be the fullest bodied
 Prefers clay & sand
 Grown predominantly in Modena
 Great with desserts
Lambrusco Marani
 Imparts brightness, taste,
perfume and color
(Cross - Salamino, Sorbara, Montericco)
 Late maturing, high yielding
 Sensitive to frost
 Added for Muscularity
(tannin & acidity)
 Mainly grown in Modena, Parma and
Reggio Emilia
Lambrusco Maestri
 "Maestri" derives from Villa Maestri in Parma
(famous for its Lambrusco vineyards)
 Fruit, intense color and full bodied
Mostly used for blending
(good tannins)
 Adaptable to different climates & environments.
 Grown around Parma
 Shows good resistance to most common
diseases and extreme weather conditions
Lambrusco Montericco
 Montericco - a small village situated in
the hills south of Reggio
 Known for berry fruit, color and perfume
 Soft, supple, round, soft tannins
 Late ripening
 This variety has almost disappeared
Ancelotta
 aka Lancelotta
 Known for roundness, warmth & color
(that’s why mostly used in blends)
 Lower acidity than any Lambrusco
 Good resistance to wind and drought
 Half of its production is in E-R
A Taste of Lambrusco
ITALIAN SPARKLING WINES
SPUMANTE
Italian sparkling wine, dry or sweet
FRIZZANTE
Lightly sparkling
VIVACE
Touch of frizzante
Typical production methods -
METODO CHARMAT
sparkling wine produced by cuvee close
or sealed tank
METODO CLASSICO or TRADIZIONALE
Sparkling wine fermented in the bottle
(Champenoise method)
 Founded in 1936 (The most historical winery in Reggio Emilia)
 Winery in located between the small villages of Albinea and Canali
 Emilia’s leading producer of premium, hand crafted Lambrusco
CRU LAMBRUSCO (Have always produced Lambrusco)
 Cooperative of 70 small farmer/growers
 Set aside competitive differences to pursue a common goal
(make Lambrusco from the best terroir / vineyards in all of E-R)
 House style & motto – “To capture and bottle the fruit of Lambrusco”
“Fruit Forward” & “To celebrate Lambrusco”
FB ~ METODO ANCESTRAL
ALBINEA CANALI
EMILIA, IGT
REGION
GRAPE VARIETIES
Emilia Romagna
100% Lambrusco Sorbara
“FB” – Fermentation in the bottle
“Metodo Ancestral“ - Tradition handed down from
generation to generation
After pressing, the grapes undergo cold maceration (12 hours)
to extract color and enhance the flavors
Following partial fermentation, the wine undergoes a second
fermentation in the bottle, leaving it completely dry & some
deposits of natural yeast.
Alcohol 11%
Sugars 2.4 g/l
Acidity 7.5 g/l
Optimal serving temperature 54 - 57° F.
FOOD – Cured meats, pastas, erbazzone, grilled meats
OTTOCENTO NERO
ALBINEA CANALI
EMILIA, IGT
REGION
Emilia Romagna
GRAPE VARIETIES
50% Lambrusco Salamino
40% Lambrusco Grasparossa
10% Lancellotta
Ottocento – 800
Referring to the traditions of the 1800’s
(typical style of Lambrusco)
Alcohol 11.5 %
Sugars 10 g/l
Acidity 7.5 g/l
Winner of the “Terre di Lambrusco”
Optimal serving temperature 54 - 57° F.
FOOD – Pastas, grilled meats, or just on its own
“Cantine che hanno fatto l’Italia: Riunite!”
• 1950 – February 10 nine wine producers "united" to
form Cantine Cooperative Riunite.
• Today there are 800 dedicated small farmer/growers
– avg. 5 acres
• 1967 - Cantine Riunite arrives in America
• 1980-1985 Riunite exports 11 million cases annually.
• 1993 - Riunite was the first winery in Europe to be
granted "Certified Quality" status.
• Riunite is the leading producer of Lambrusco and
Sparkling wines from Emilia Romagna
• Riunite accounts for 30% of all Italian sparkling wine
exports and 45% of Lambrusco exports to the world
• Riunite is the most widely know Italian wine
throughout the world (70 different countries)
• Riunite is America's favorite Italian wine.
…..It’s still nice on Ice
LAMBRUSCO ROSE
RIUNITE
EMILIA, IGT
REGION
Emilia Romagna
GRAPE VARIETIES
Lambrusco Salamino
Lambrusco Marani
Not too red. Not too white. Riunite Rose is simply just right
The perfect rose - Soft, light and delicious
A refreshing wine for summertime or anytime
Alcohol 6%
Sugars 58 g/l
Acidity 7 g/l
Optimal serving temperature 54 - 57° F.
FOOD – Appetizers, Anytime / patio wine
LAMBRUSCO
RIUNITE
EMILIA, IGT
REGION
Emilia Romagna
GRAPE VARIETIES
Lambrusco Maestri,
Lambrusco Marani
Lambrusco Salamino
Lambrusco Montericco
Lancellotta
AMERICA’S ALL-TIME FAVORITE ITALIAN RED
This wine fits today’s lifestyles
Lancellotta, the missing grape
Alcohol 8%
Sugars 56 g/l
Acidity 7 g/l
Optimal serving temperature 54 - 57° F.
FOOD – Appetizers, spicy foods, pasta, cheeses, Tex Mex
Bell’Agio LAMBRUSCO
EMILIA, IGT
REGION
Emilia Romagna
GRAPE VARIETIES
Lambrusco Grasparossa
Lambrusco Salamino
“THE GOOD LIFE”
Alcohol 8%
Sugars 90 g/l
Acidity 6 g/l
Optimal serving temperature 54 - 57° F.
FOOD – Spicy foods, sandwiches, burgers, pastas, aged cheeses
and superb with pastries
“Lambrusco is a slightly
bubbly red wine,
and…you can drink it
chilled. Which basically
translates to, "Yum!”” –
Zoe Bain, Refinery 29
“Lambrusco definitely
deserves a place on the
sparkling shelf alongside
Champagne's blue ribbon
bubbs as much as the
pet-nat cool kids.” –
Maryse Chevriere, Serious
Eats
“DRINK LAMBRUSCO
because it’s awesome.”Jameson Fink, Wine Without
Worry
“Lambrusco is actually a
legitimate, tasty wine.”Aliza Kellerman, Vinepair
“Real Lambrusco secco,
dry, earthy and slightly
bitter yet joyous and
refreshing, beloved by
millions…” – Eric Asimov,
The Pour, NY Times
“It’s by far the smoothest
red wine I have tasted and
if any wine were to tempt
me into an evening glass,
hands-down, this would
“No one will argue that
be it.” -MomStart
it’s a crowd pleaser.”WineShout
“Riunite Lambrusco is the
perfect wine to celebrate
summer – whether on a
picnic, for girls night, or at a
concert.”
- OutNumbered3to1
"I hope that God
welcomes me to heaven
with a bottle of
Lambrusco"