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A glass of Lambrusco. Today, there are various levels of dryness / sweetness, including secco (bone dry / dry), amabile (off-dry / sweet) and dolce (very sweet). Sweet Lambrusco became hugely popular in the United States in the late 1970s–1980s, reaching a high of over 13 million cases exported to the country in 1985.
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% ...
Lambrusco. In Emilia, the flatland areas do not offer a great variety of wines. Lambrusco, in its dry, light, and sparkling version, pairs well with the rich and flavorful dishes typical of Emilian cuisine, providing the perfect contrast; in its sweet version, it is a dessert wine or a wine for conversation. The Lambrusco wines produced in the ...
The best ones are made from high-acidity red-wine grapes. Look for sparkling shiraz, dry Lambrusco, Gamay-based vin du bugey, and my personal favorite, barbera frizzante.
A fruit-forward red wine like Zinfandel is best for vanilla ice cream, but feel free to experiment with semi-sweet sparkling red wines too, like Lambrusco or Brachetto D'acqui. Get the Red Wine ...
Use sweet and juicy peak season grapes for starters, sandwiches, sweets, and drinks. Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis
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