“In Italy’s Emilia-Romagna region, often called the ‘culinary capital of Italy,'” said Oregon-based Italian expert Bruce Bauer in an interview with Imbibe magazine late last year, “they know a thing or two about food and wine… This region is where the finest Lambrusco comes from and a place where they drink gallons of it.”

Bruce, Italian buyer for VINO in Portland, recommended the “rare” Lambrusco Bianco by Lini for the piece:

Since 1910, the Lini family has turned out first-rate Lambrusco from their vineyards in Corregio. Bauer recommends their rare and fabulously bright Lambrusco Bianco Lambrusca Lini 910, produced without contact with the skins during fermentation. Charlie Broder also serves Lini’s Lambrusco at Terzo (in Minneapolis), noting, “Lini 910 has been making clean and pretty Lambrusco that showcase the true potential of the Lambrusco region which has quite the bastardized reputation.”