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Eat Parmigiano Reggiano cheese and drink lambrusco wine on a vacation to Parma, Italy in this travel guide.
The region is home to Grasparossa of which the DOC requires 85% of the wine to be composed of lambrusco. The wine of this region is typically dry and full bodied with a deep purplish-red coloring. [3] Grasparossa produces the most tannic Lambrusco. [1] Lambrusco Mantovano – the only major Lambrusco region outside of Emilia Romagna, in the ...
I go to the Dolomites in the Italian Alps every summer to eat and drink the region's best food and wine. ... Look for sparkling shiraz, dry Lambrusco, Gamay-based vin du bugey, and my personal ...
Famous DOC wines of the region are Buttafuoco, Bonarda and Sangue di Giuda, sweet red wine not passito, from Oltrepò Pavese, Curtefranca and Cellatica, from Franciacorta, Valtenesi, Garda Bresciano and Lugana from the Garda area, Rosso di Valtellina, and Lambrusco Mantovano.
In Emilia Romagna it is used mainly as a secondary grape to make Lambrusco wines more amabile (slightly sweet)—specifically the Lambrusco Salamino di Santa Croce DOC (province of Modena), where it may provide up to 10% of the blend, and the Lambrusco versions of the Reggiano DOC (province of Reggio Emilia), where it may account for up to 15%.
Not surprisingly, the wine list favors Italian wines. “The wine list is a celebration of great Italian wine making,” Mendez said. “It’s about 80% Italian.
The cooperative found success in the American export market in 1967 [1] with an amabile-style Lambrusco wine suited to American tastes of the time. In 1973 the Riunite brand was the top seller in the U.S. among wine imports, largely due to catchy advertising that made the wine a household name.
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