How is Lambrusco champagne made? Lambrusco - Champagne or Sparkling Wine? We find out all the features of the drink

Lambrusco is a visible proof that sparkling wine does not always belong to the upper price segment. This Italian drink successfully replaces both French champagne and Spanish cava. Light, frothy, young - Lambrusco is hot blood, cheers the heart and does not make a dent in the family budget.

Features of production. Any Lambrusco wine is made from grapes of the same name, however, the Ancelotta variety is often added to the blend to give the drink a deeper color and bright aroma. All wines in this series have a strength of 6-9 degrees and have a light floral-fruity taste. The nuances depend not only on the type of Lambrusco (red, white, pink), but also on the appellation (the region in which the grapes are grown), and the weather conditions of ripening and harvesting.

A small share of Lambrusco wines is made according to the classic technology of champagne, information about this must be indicated on the label, since this wine immediately goes into a higher price category.

Much of the Lambrusco gets its zesty effervescence thanks to the Sharma method. The first mention of this technique dates back to 1305 - the secondary fermentation of wine (saturation with carbon dioxide) takes place not in bottles, as is the case with champagne, but in hermetically sealed steel containers. Then the drink is bottled under pressure, and it immediately goes on sale, still "fermenting". This significantly reduces the cost of technology, but has little effect on taste. Most consumers will not notice the difference when compared to classic sparkling wine technology.

Difference between Champagne and Lambrusco

These two types of sparkling wines have exactly two things in common: the bubbles and the shape of the bottle. There are much more differences:

• Lambrusco and Champagne are made from different grape varieties.
• The taste of Lambrusco depends on the blend and the area where the grapes grew. Champagne in this sense presents much fewer surprises, since it is produced only in one French province - Champagne.
• French sparkling wine is made according to the classic champagne technology; the Charm method is used to obtain Lambrusco.
• Italian "fizzy" is white, pink, red, in turn, champagne is almost always only white.
• The most popular Lambrusco is sweet, most of the Champagne wines are semi-dry. These wines have occupied different market niches.

Lambrusco is usually red and sweeter than champagne

Lambrusco species

Lambrusco wine is red, white (made from red grapes, it is just that the peel is separated before it can color the juice) and pink (the skin only slightly touches the juice).

Three colors from one grape variety

Also on the market you can find a full line of flavors: from dry (no sugar) to very sweet. We traditionally classify Lambrusco as a sparkling wine, but in Italian it is called "frizzante" - "semi-sparkling". The wine tingles the tongue pleasantly, but does not hit the nose. The Lambrusco grape variety is unpretentious and gives a bountiful harvest, making a light, delicate wine that goes well with almost any dish.

• Lambrusco di Sorbara is a light red "youthful" wine with a violet aftertaste. This variety has an amazing property: often the vine sheds flowers prematurely, so quantity turns into quality, and the berries are saturated with a deep sensual taste.
• Salamino di Santa Croce is a transparent ruby \u200b\u200bwine with a full-bodied taste. It goes well with the first and second courses, has a fruity aftertaste.
• Grasparossa di Castelvetro is a generous and full aroma with nuances of peach, ripe walnut, grapes. A slightly noticeable bitterness appears in the aftertaste, this tannin wine whets appetite and improves digestion. In the glass, the drink plays with ink tones; when bottled, a dense raspberry "cap" appears.
• Lambrusco di Modena is a thick wine with the taste of creamy mousse, black berries, ripe grapes.
• Lambrusco Mantovano - rich fruit palette: cherries, strawberries, plums. It goes well with traditional Italian dishes, especially risotto.
• Della Emilia Bianco is a white semi-sweet wine with pearl-golden color. The taste has nuances of pear and pineapple.
• Della Emilia Rosso Amabile - Semisweet wine of ripe pomegranate color, with the aroma of meadow flowers, tart spices, cherry juice.
• Bondamat Ancelotta della Emilia IGT is the only Lambrusco wine with 85% Ancelotta grapes. Intense color, full flavor.

How to drink and what to eat Lambrusco

Lambrusco is not accepted to be aged in wineries for decades; it is drunk young. A sign of strict adherence to the technology is dense foam in a glass, sparkling color and "caustic" taste.

Dense foam is a hallmark of Lambrusco quality

Dry and semi-dry wines are cooled down to 10 degrees when serving, sweet variations can be a couple of degrees colder.

You can serve fruits, meat snacks, cakes, fish, meat to Lambrusco - in a word, everything that is usually put on the table in decent houses.

The history of Lambrusco wine: legends and facts

The mythological version. Luigi Bertelli at the end of the 19th century presented a romantic view of the history of the emergence of Italian sparkling wine. Once, wrote the author of "The Diary of Jan Hurricane", a bloody war raged between Bologna and Modena. The losses on both sides were so great that even the Roman gods did not remain indifferent: the warrior Mars sympathized with the dying fashionableans, and the merry fellow Bacchus gave them a grain of grapes to console them in sorrows.

A tree with juicy and sweet berries grew from the seed. From them, in turn, came fresh tart wine, which the soldiers of both armies drank with pleasure. The goddess of love Venus added magical nectar to the drink, and what would later be called Lambrusco became sparkling.

Lambrusco is a fruitful unpretentious grape variety

The innkeeper especially liked the young wine, who personally started breeding a new variety and diversified the menu of his tavern with a refreshing alcoholic drink. They say, when asked why wine is so tannin-acidic, he answered: "L'amo brusco" - "I like tart", and this is how the drink got its name.

According to another version, Lambrusco comes from the Latin word labrusco - "wild". In any case, it is clear that we are talking about a democratic drink with a simple and sometimes even rude bouquet, and not a delicate dish for patricians and connoisseurs.

With or without the participation of the gods, and "Lambrusco" was drunk in ancient Rome, Virgil and Cato the Elder wrote about it, there is reason to believe that the drink was familiar even to the Etruscans. Another thing is that in those days, apparently, it was a completely different alcohol: the Lambrusco grape varieties are easily pollinated and change, therefore, the taste, quality and aroma of wine are highly dependent on the terroir.

In 1938, five families of successful winemakers united and created the Cantina Puianello company - the organization is still alive, it owns more than 80% of all Lambrusco vineyards. If once the grapes of this variety were approximately the same, regardless of the region, then by the end of the XX century there were already more than 60 varieties of "Lambrusco" - each with its own characteristic properties and differences.

In the 1970s, this carbonated wine reached its peak in popularity: inexpensive and tasty alcohol was in the price. At that time there were no dry laws, cultural revolutions were unfolding with might and main, the movement of hippies and beatniks had not yet disappeared - the niche of high-quality affordable wines flourished.

Emilla-Romagna - traditional production region of Lambrusco

However, after 30 years, the preferences of society have changed: sweet red and rosé wines have gone out of fashion, bruts (without sugar) and exquisite long-term alcohol are now considered a sign of delicate taste.

In addition, the fact that Lambrusco is not a controlled name played a cruel joke on the reputation of "Italian champagne". Therefore, theoretically on the market you can find a bottle with the same name of production of any country - if only the grape variety corresponds to the required one.

To mend the wine's shaky reputation, Italian winemakers have established several DOC Lambrusco (regional quality control), and although the common name is not assigned to any country, specific varieties are still produced only in Emillia-Romagna and Lombardy.

Lambrusco is one of the best wines in the world. It has a rich history and traditions. Lambrusco wine is an exquisite sparkling drink with a pronounced fruity aroma. To date, it is produced only in the estates of Emilia-Romagna.

Wine history

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

The first wine "Lambrusco", white semi-sweet, was squeezed out in ancient Rome. In those days, Italians loved this low-alcohol drink. The advantage was that the vineyards were very easy to grow. Even in dry season, they are capable of producing an excellent harvest. Some hereditary winemakers say that Lambrusco wine was Caesar's own 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 century ago will be the same as today. The 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 semisweet sparkling wine "Lambrusco" is relatively cheap, but it has an amazing range of tastes. In the Soviet Union, the drink appeared at parties towards the end of the 1970s.

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

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 never dessert wine. It is either semi-sweet or dry and can be red, pink and white. It all depends on the variety of the crop. Based on the structural component, the drink is divided into sparkling and quiet. In the first case, the bottle must be labeled "Frizzante". Experienced tasters note that the sparkling wines of this collection contain no less bubbles than the same traditional Italian Spumante champagne.

For a long time, the drink has been produced according to the secret method of Sharma. It is only known that secondary fermentation is used to obtain an exquisite taste and improve the properties of sparkling. In the process, bubbles are formed at a higher frequency. For the manufacture and storage, only steel barrels from a refined alloy are used. If the bottles bear the inscription “Classic Method”, then they were produced at the Emilia-Romagna factory in accordance with the best traditions.

For an improved rich pigmentation of the drink, only Lambrusco grapes are used. Manufacturers rarely allow mixing varieties. This is the only way to achieve a corporate ruby \u200b\u200bcolor and a bright aroma. It is not for nothing that some of the wines were awarded the highest DOC award.

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. This primarily concerns the number of bubbles and consistency, as well as the shape of the bottle. However, there are a number of clear distinctive features:

1. White wine "Lambrusco" is made only from local grape varieties. Nowhere in the world can you find such berries anymore, even in France.

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

3. Taste characteristics directly depend on the place of growth of varieties and the way of storage of 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. Besides, sparkling Lambrusco is never dry.

The only thing that can unite both drinks is the color scheme. But there is also a slight difference. The pink Lambrusco has a slight purple overflow.

Lambrusco di sorbara

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

Sorbara combines high flavor and aroma concentration. The wine is light, delicate. Refers to the type of sparkling wine. When tasting, the delicate tone of violet is clearly manifested. The taste, as noted by the tasters, is sour, so it is recommended for fatty dishes. This type of drink fits into the DOC category.

Salamino di Santa Croce

This is one of the most demanded and expensive variations of the drink. This Lambrusco wine is made from the berries of the Salamino, Ancelotta and Bruniola varieties. In terms of taste, it can be dry and semi-sweet. The latter variety was also called "semi-sparkling". Such a bottle must have the inscription "Frizzante".

Since quite rare grape varieties are needed for the production, the cost of "Salamino" may be too expensive for many. However, the price matches the quality.

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

Lambrusco Reggiano Reviews

The name comes from the region of Reggino Emilia, in which this Lambrusco wine is made. Experts' reviews show that the original variation of Reggiano is only a red sparkling drink. Nevertheless, dry white wines are often 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% of the Ancelotta grapes, and the dry one contains Maestri and Marani. This, as noted by consumers, gives the drink an additional aftertaste. During production, only Lambrusco berries are subjected to double fermentation.

"Regino" pleases with a soft and delicate aroma of fruit. Experienced tasters give off a light grape skin flavor. According to wine lovers, acidity, sweetness, richness, and maturity are in perfect balance in this drink. It is usually served with cheese and ham.

Giacobazzi Lambrusco Rosso Reviews

"Jacobazzi Lambrusco" is a sparkling wine, aged in the best traditions of Emilia-Romagna. This is a semi-sweet drink. In terms of color - red with a slight purple tint. The wine has an exquisite sweetish taste. The fortress is 7.5%, however, according to numerous customer reviews, it can be concluded that these percentages are not felt.

"Jacobazzi", according to tasters, differs from other semi-sweet varieties in freshness and velvety berry aftertaste. The aroma is fruity, but the 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.

Grasparossa di Castelvetro

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

Di Castelvetro has a very catchy aroma. The bouquet features violet, strawberry, cherry and plum. It contains 85% of Lambrusco berries, the rest 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 made in the province of Mantua, hence the name. Since 1987, after receiving the DOC status, the drink has become popular all over the world.

In terms of color, it is pink and red. The distinguishing feature is the low alcohol content.

In the manufacture of this dry wine, berry varieties such as Vyadanese, Marani, Salamino, Ancelotta, Sorbara, Maestri, Bruniola, Grappello are used.

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

Lambrusco cubista rose

"Cubista Lambrusco" is a sparkling wine with a pink tint. It belongs to the semi-sweet variety. Produced in a land called Ka`De`Medichi. The alcoholic strength of the drink is 8%. This strain does not fit into the DOC category, but it has its loyal fans all over the world.

In "Cubista" there are delicate fruity notes, among which the strawberry stands out. The wine has a fresh, sweet berry aftertaste. Experts note the velvety astringency after the first sip. "Cubista Lambrusco" is served with appetizers, salads and meat, and also with dessert.

There are many confusing stories around Lambrusco. The name originally meant simply "wild grape wine" and referred to a number of local varieties, many of which are still in use today: Grasparossa, Maestri, Marani, Monstericco, Salamino, Sorbara... And all these are different varieties of Lambrusco, despite the fact that in many sources they are called clones of the same variety. Now the names of these varieties are used as "brands" of wine to distinguish the palette of results that these local varieties can produce.
More on this below.

Champagne tasting

Lambrusco's story is amazing and sad at the same time.

On the one hand, it is a beautiful grape that has been around for many years. When you drink Lambrusco, you are drinking wine that the ancient Romans enjoyed. They loved Lambrusco wine. It was not difficult to grow, it produced good yields and was very popular. It is quite possible to imagine Caesar sipping a Lambrusco from his goblet, eating a slice of cheese and looking around his domain ...

Over the past centuries, many varieties of Lambrusco have been born. By the end of the 20th century, ampelographs numbered more than 60 varieties of this variety. This can be difficult for novice wine drinkers to understand. If you take, for example, Chardonnay grapes, then they are all genetically identical. It was enough many centuries ago to find the perfect chardonnay - and many years later we still have copies of that very first vine. Just like in the case, for example, with Red Delicious apples.

However, in the case of Lambrusco, things are not so simple. In the wild, it is easily pollinated from vines of other varieties - as happens, say, with dandelions and other wild flowers. The result is a range of Lambrusco varieties. Yes, they taste similar - just as all dandelions look similar - but still, they are not exactly the same as most modern wine varieties.

The star and the sadness of the Lambrusco path

When the 1970s came, the fashion for cheap sweet wine came to America, and Lambrusco became extremely popular there. It was cheap, and despite the fact that this wine is made in a dry version, Italians filled the American market with sweet varieties because the consumer demanded it.

So that's it. The sad part of Lambrusco's history begins with the development of the taste of wine lovers. In the Soviet Union, too, the majority preferred semi-sweet and sweet wines. And even the prestigious lines of the Massandra collections at that time were fortified and sweet, in particular, muscat wines.

Now a different era has come, with different preferences and ideas about what "good wine" should be. And everything that was popular in the Soviet Union and America of the 70s automatically falls into the “wrong” category. Not only sweet wine fell under this cliché, but also rose, incomprehensible to many today. Because of the fashion for style and color of wine, many are missing out on worthy and interesting samples of "unfashionable" wines - both in the inexpensive and in the premium segment: from democratic pink Portuguese "wine verde" to luxurious sweet Austrian "ice wines".

Lambrusco on labels

In an effort to uphold their reputation, Italians are attempting to limit the use of the name Lambrusco on labels exclusively to Italian winemakers. For the reasons described above, there is a chance you will come across a bottle with the inscription "Lambrusco" filled with cheap wine from his not very successful variant.

Until the name Lambrusco received the international status of a name controlled by origin, such as, for example, champagne and prosecco (although in Italy there is a category DOC Lambrusco, laying down the rules for lambrusco produced in Italy).

What is Lambrusco like?

It turns out that you can stumble upon both cheap and tasteless Lambrusco wine, as well as quite decent, light, fruity sparkling wine, perfect for a light summer lunch.

So don't judge Lambrusco by the very first cheap bottle from the supermarket. To tell the truth, Italian origin is not a guarantee of excellent taste, although the best examples are undoubtedly Italian. Do not rush to conclusions, give it a chance - it can be so different!

Firstly, this wine comes in different colors: you can find red, and pink, and white Lambrusco (yes, yes, even from red grapes).

There are dry, semi-dry and sweet versions. There is still Lambrusco wine, there is a slightly sparkling wine (what Italians call "frisante" - frizzante), and there are also quite sparkling options, with the number of bubbles a little less than in champagne ("spumante" - spumante, according to the Italian gradation of "sparkling ").

Almost all Lambrusco is produced using the Charme method (in which secondary fermentation, during which bubbles form, does not take place in separate bottles - as is the case with champagne - but in large steel containers). If you come across a bottle of Lambrusco with the inscription on the label "traditional method" (or "classical method"), then you have an exceptional wine and a great rarity among Lambrusco.

The pigment of Lambrusco berries can give the wine a seductive ruby \u200b\u200bcolor if you give the vine proper attention and allow the grapes to ripen properly. Then in the glass there will be wine with a bright aroma and no less intense color.

Only the color of the Ancellotta grapes can compete with the purple Lambrusco - another variety allowed for this wine according to the DOC Lambrusco rules (i.e. the rules describing the requirements for the contents of Italian bottles with the Lambrusco inscription on the label).

Ancellotta not a Lambrusco variety, it is a different variety altogether. Ancelotta is used to “correct” the color of Lambrusco wines in case the winemaker did not keep track of the yield, and the wine turned out to be pale and watery.

Certain Lambrusco wines have been awarded their own DOC category

Lambrusco di Sorbara (Lambrusco di Sorbara)

Sorbara is a lambrusco of the highest quality, from which decent wines with excellent aromas are obtained.

A distinctive feature of this Lambrusco variety is abnormal flowering, when the vine sheds flowers, due to which the yield decreases (in some years up to 30%). This leads to a higher concentration of flavoring substances: so the loss in quantity is more than compensated by the addition of quality. In color, it is the lightest of the Lambrusco species. Sparkling is very gentle. The fragrance has a hint of violet. In addition, it is the most acidic of all Lambrusco, so it goes well with greasy dishes and grills. DOC Sorbara allows the use of salamino varieties in these wines, but not more than 40%.

Lambrusco Grasparossa di Castelvetro
(Lambrusco Grasparossa di Castelvetro)

This wine is inky red in color, with raspberry foam, with aromas of violet, strawberry, fresh plum and black cherry. It is more full-bodied and contains more alcohol and noticeably more tannins than other Lambrusco wines.

Grasparossa is powerful enough to cope with the local dish, zampone (pork leg skin lined with minced pork). If the label says DOC Lambrusco Grasparossa di Castelvetro, then the wine must contain at least 85% Lambrusco Grasparossa. The remaining 15% may be other Lambrusco or Malbo Gentile

Lambrusco Salamino di Santa Croce
(Lambrusco Salamino di Santa Croce)

If you see such an inscription on the label, then this is a wine made at least 90% from Lambrusco salamino, possibly with the addition of Bruniola and Ancellotta varieties. This wine is produced in dry and semi-sweet versions, in the frizzante style (semi-sparkling). The variety got its name because of the dense cylindrical bunches, resembling loaves of salami sausage.

Like Lambrusco sorbara, this wine is designed to be drunk when young. It perfectly complements the local specialty - kotechino (slow-cooked pork sausages).

Reggiano (Reggiano)

The largest of the regions producing Lambrusco wine. After the name of the province of Reggio Emilia, where these wines are produced. All Reggiano wines are made from variations of Lambrusco, but in addition to sparkling reds, these can be still dry reds and sparkling white wines. Classic Lambrusco is a red sparkling wine made from a mixture of different varieties of this variety, from almost dry to semi-sweet versions.

Reggiano is especially known for its amabile (semi-sweet) and dolce (sweet) versions, which contain up to 15% of the partially fermented Anchellotta grapes, giving the wine a natural sweetness; the remaining 85% are other varieties of Lambrusco (Maestri, Marani, Monstericco and Salamino).

Sweet versions are usually made semi-sparkling - frizzante. White sparkling wine is made from the same varieties, but without contact with the crests and skins of the berries, in order to avoid color and enrichment of the wine with tannins. Pink - with short contact with the skin of the grapes.

The best examples of Reggiano are a perfect balance of ripeness, fullness and acidity, which goes well with local food: zampone, Parma ham, Parmigiano Reggiano cheese.

Lambrusco Mantovano (Lambrusco Mantovano)

Lambrusco mantovano is a separate DOC (controlled territory of origin of wine) in Lombardy. And this is the only territory outside the traditional Lambrusco Emilia-Romagna where its production is allowed.

Although the area around the city of Mantua received DOC status only in 1987, the history of local winemaking goes back centuries and dates back to the days of the Benedictines.

The wine-growing area lies between the northern banks of the Po River and the city of Mantua itself in the south-eastern part of Lombardy - where it wedges between the neighboring regions of Emilia-Romagna and Veneto.

Here Lambrusco is usually made dry - both rosso (red) and rosato (pink), although there are a few semi-dry versions. The alcohol content is typically low.

According to the DOC, the Lambrusco Mantovano wine must be 85% composed of the varieties of Lambrusco Vyadanese (Viadanese, here called Grapello Ruperti), Maestri, Marani and / or Salamino. The remaining 15% are Ancellotta, Brugnola, aka Fortana, Sorbara and / or Grasparossa, here called Grappello Grasparossa.

These wines have a ruby \u200b\u200bcolor and a bouquet reminiscent of the scent of violets.

Serve lambrusco should be chilled to about 10 degrees (Celsius). However, if this is a very simple option, with an unpretentious, rough bouquet, then it makes sense to cool it down by another 2-3 degrees.

How is Lambrusco different from champagne?

Strictly speaking, there is nothing in common between champagne and Lambrusco, except for the presence of bubbles and a similar bottle shape.

• Grade. Lambrusco is made from the eponymous and other local varieties that are not grown in France at all.
• Taste. Depends not only on the variety, but also to a very large extent - on the place where the grapes are grown and the method of production. Therefore, even if Lambrusco were made from the same varieties and in the same way as champagne, the taste would still be different (due to the difference in climate, soil composition, etc.)
• Production method... Lambrusco is produced using a simplified technology, which is called the "Charma method", and champagne - using a complex and expensive "classic champagne technology".
• Colour . Champagne is never red. The maximum is pink.
• Sweetness . Lambrusco is often made sweet. Champagne is almost always a dry and very dry wine.

Looking back at history and worldwide respect for sparkling wines, it's safe to say that good champagne is expensive. But is it really so? Producers of sparkling alcohol Lambrusco boldly deny this fact. Champagne wines can be both tasty and affordable at the same time.

Lambrusco wines are a light, young drink. The strength of such a drink depends on the variety, but, as a rule, does not exceed 9%. It's a bright, juicy booze for thosewho loves everything fresh and aromatic.

Fruit wines are an elegant addition to a meal for a youth party or a romantic dinner.

Production

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

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

• The region in which the grapes grew. Geography is important as berry varieties develop and pollinate, mixing and transforming their flavor over the years.
• Weather conditions during peak ripening;
• Harvesting time and fruit ripeness.

Lambrusco sparkling wines are made in two ways. In the first case, the bubbles are the result of natural fermentation. Such booze is more appreciated and more expensive. A more affordable method is to saturate the wine with carbon dioxide. In sealed containers, the liquid undergoes a special treatment and becomes bubbling without long exposure. This kind of champagne comes to the necessary states already sealed. It costs less, but the quality, as a rule, does not deteriorate too much.

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

The history of the fizzy drink

Any quality alcohol has its own history. The 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 emergence of a sparkling drink. According to the mythDuring the wars between Bologna and Modena, the armies of both sides suffered heavy losses. The bloody war did not leave indifferent even the Roman gods. Mars, the patron saint of war, sympathized with the Modena soldiers, and Dionysus, the god of wine, rewarded the dead warriors with a grain of grapes. Soon, the seed gave 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. After learning about the tart drink that both warring parties taste, she added magical nectar to it, after which the wine acquired sparkling.

There is also a relative title its own legend. The story tells about an innkeeper who liked a small grape variety. The establishment, which was owned by the winemaker, has a new refreshing wine. However, most of the visitors, having tasted the drink, were interested in its unusual taste. The innkeeper replied that he liked tart. It sounded like "L'amo brusco", which is consonant with 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 gourmet drink.

The modern history of Lambrusco wine begins in 1939, when five family winemakers joined forces to create the Cantina Puianello company. The union was so successful that the production operates 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 the popularity of sparkling wines was in the 1970s, when the government did not overshadow citizens with prohibitions, and the main consumers of wine products, hippies and beatniks, were still flourishing.

Today the taste of the public has undergone some changes. Most consumers prefer savory "brut" and long exposure drinks.

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 drinks with this name without following the basic technology. The situation is saved only by the fact that some regions of Italy have introduced a kind of quality control of products manufactured on their territory.

Differences between champagne and Lambrusco

At first sight, champagne and Lambrusco are practically the same booze. In fact, these two drinks differ in many ways:

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 fruit aroma. It is these qualities that make it possible to distinguish real drinks from fakes.

It is also worth remembering that champagne Lambrusco cannot be dessertm. Only semi-sweet or dry drinks can be obtained from the variety of the same name.

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

• Sparkling;
• Quiet.

Sparkling varieties are labeled "Frizzante" on the bottle.

During production, most varieties are stored in steel barrels, and are saturated with bubbles according to the Sharma method. If the bottle says application of the "Classical Method", the champagne is of the highest quality among its kind.

Lambrusco varieties

Lambrusco di sorbara

Produced according to controlled technology The peculiarity of the variety is the artificial shortening of the flowering period of the vine, as a result of which the berries are saturated with the strongest taste.

It belongs to the sour varieties with a high flavor intensity and strong aroma. Tasters note a slight violet aftertaste. R recommended for use with fatty foods.

Salamino di Santa Croce

The composition of champagne contains not only the Lambrusco grape variety, but also Ancelotta and Brunyola. Both semi-sweet and dry are prepared from such a set. The semi-sweet variety is often referred to as "semi-sparkling", however the classic "di Santa Croce" is considered sparkling.

Highest cost among the wines Lambrusco belongs to this particular variety. Transparent ruby \u200b\u200bchampagne has a pronounced fruity bouquet. It is necessary to drink it "Young", because "Salamino" is not accepted to stand.

Semi-sweet red Lambrusco opens up better in combination with meat dishes.

Giacobazzi Lambrusco Rosso

Semi-sweet red wine with a strength of 7.5%. It has a sweetish taste and a classic fruity aftertaste. For the preparation of this variety, the traditions of the Lambrusco homeland - Emilia-Romagna are used.

Italians have their own tradition regarding the use of pink Lambrusco "Rosso": it is customary to serve it with desserts and confectionery. Lambrusco pink is best combined with light sweet tastes, so it is rarely served with salty dishes.

Grasparossa di Castelvetro

This variety is not only bright red, but also rich in ink. The quality of such a drink can be evidenced by dense raspberry foam. "Grasparossa" has a strength slightly higher than other varieties, as well as a high content of tannin.

When preparing, not only the classic grape variety is used, but also its rather rare variety, Malbo Gentile. Experts distinguish notes of violets, cherries, plums and ripe strawberries in the bouquet of this wine.

Red and strong wine serves as a wonderful addition to a meal of fatty dishes, ideally - to pork.

Lambrusco mantovano

This drink is like redand pink. Lambrusco is made from eight different grape varieties. In "Mantovano" the percentage of alcohol is much lower than that of "brothers".

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

A truly versatile drink. Lambrusco pink will suit both fatty dishes, and for a light dessert.

Lambrusco cubista rose

Sparkling rosé wine from the category of semi-sweet. The strength of this drink is 8%. The production is not controlled, however, the unique taste of the wine has given him many loyal fans around the world.

Cubist 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 famous varieties of grape wine, there are other types of tart drink:

Drinking culture

Traditional champagne glasses are not suitable when it comes to Lambrusco. To keep the bubbles longer, opt for straight-sided glasses or glasses with upward-tapering edges.

Regardless of which Lambrusco wine you choose, some snacks will always come in handy. This is hard cheese, fruit or pasta with a creamy sauce. If you have to start a feast of light drinks, then fruity wine will be a good aperitif, especially for white varieties "Emilia".

Lambrusco sparkling wine is alcohol with very loyal "flavors". Almost any cuisine and all types of treats will suit it. Don't be limited to Italian pasta traditions. Take it a step further by preparing sausages, mushrooms or any dessert for white or red wine. Meat dishes are best suited to red varieties.

Attention, only TODAY!

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

Lambrusco history

Lambrusco - translated from Latin "wild". A red grape variety with this name has been cultivated in Italy for many centuries, since the days of Ancient Rome. A feature of grapes is a huge variability: today in Italy there are more than 60 varieties of the variety, each of which gives the wine its individual shades of taste.

The drink, always beloved in its homeland, began to conquer the world in the 30s of the last century. Its popularity peaked in the 70s, when sweet sparkling wines came into fashion. The lion's share of imports came from America. The growth of shipments overseas was also influenced by the price of Lambrusco - champagne from France was much 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 grape variety. What is the difference between Lambrusco and 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 Sharma method is used - a simplified technology in which secondary fermentation takes place not in bottles, but in steel tanks. This reduces production time and reduces the cost of the finished product.
• Wine color is most often red, but it can be white or pink.
• Unlike champagne, Lambrusco comes in 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.