We were thrilled to see that Houston Chronicle wine writer Emma Balter selected Lini 910 for her New Year’s Eve round-up.
Here’s what she had to say about her recommendation:
“Through her Lini 910 winery in northern Italy, Alicia Lini set out to prove that Lambrusco doesn’t have to be an overly sweet, frothy beverage. Lini’s wines are elegant yet easy-drinking. They also pair very well with food — especially this fruity, spicy red Lambrusco. Look out for the rest of Lini’s line-up, including her white and rosé Lambruscos.”
“Food-friendly Lambrusco wine is cool again,” writes wine critic Bill Ward for the Minneapolis Star-Tribune, including wonderful tasting notes for Lini 910 Lambrusco Labrusca: “It’s amazing (and wondrous) how many fruit, floral and herb/spice elements delight the nose and palate here.”
From the August 2021 issue of Wine & Spirits magazine:
Lini 910 2006 Lambrusco Metodo Classico 91 points
Lini’s Metodo Classico shows developed notes of brown spice, smoke and damp leaves that add complexity to the wine’s tangy cherry and plum flavors. It is a nuanced wine, more delicate and earthy than young Lambruscos made with the Charmat/Martinotti method, with considerable length to the flavors in a dry and layered finish.
Lini 910 NV Lambrusco Labrusca Rosso BEST BUY 90 points
Tangy and mostly dry, with snappy plum-skin tannins that frame dense dark-berry flavors, Labrusca is a superb value built for barbecue. Lini 910 NV Lambrusco In Correggio Scuro 90 points
Scuro means dark, and this wine delivers its darkness in violet scents and an inky purple hue, a prelude to deeply concentrated purple fruit flavors. Its tart plum and juicy black-cherry tones are infused with lively acidity and accented by hints of dark chocolate and orange zest. Deep and rich, with barely perceptible sweetness (10 grams per liter of residual sugar, within Brut parameters), this is a wine meant to complement spicy salumi and salty cheese.
There’s a saying often repeated among American food and wine professionals (the first time our American blogger heard it, it was uttered by legendary restaurateur Danny Meyer): If it grows with it, it goes with it.
Bistecca fiorentina? Chianti (is there any other?)
Trenette with Pesto? Vermentino (so good)
And, of course, ragù alla bolognese? None other than Lambrusco!
When you travel to Emilia, you’ll find that the Emilians drink nothing but Lambrusco. It’s the canonical pairing for their style of cooking and their famous food products (Prosciutto di Parma, Culatello, salumi, Parmigiano Reggiano, etc.).
Italy’s intrinsic regionalism is part of what makes the mosaic of its gastronomy so fascinating and compelling.
We couldn’t have been more thrilled that Vicki recommended our wines in her post.
“Ever find yourself wandering aimlessly among bottles of chardonnay and pinot noir at the liquor store,” ask the editors of the Oak and Vine wine shop in Calgary, Alberta, “wondering what to buy? Instead of organizing wines by region, Oak & Vine organizes our hand-picked wine selection by flavour and uses a colour-coded system to categorize bold, juicy, smooth, sweet, bubbles, mellow and crisp wines. Categorizing wine by flavour helps everyone from the newbie wine drinker, to the seasoned oenophile, take home a wine in their flavour wheelhouse.”
It’s a totally unique and innovative way to help people connect with the wines that we love.
And we couldn’t be more proud to be part of their amazing program.
Thank you Oak and Vine for your support of Lini wines! And THANK YOU for changing the way we understand wine! Your shop is super cool!
“Lini makes top-notch, ambitious Lambrusco in Metodo Classico. This is an entry into their range and made in Charmat, but why not go with the best? Bonus: They also make it in Rosato (and Bianco!).” — Josh Nadel, Master Sommelier and Beverage Director, NoHo Hospitality Group, New York City
Wow, it doesn’t get much better than that, does it?