When you visit Reggio Emilia province where we live, you don’t exactly find a lot of seafood restaurants. In fact, you won’t find any.
Emilia, our region, is known food-wise mostly for Parmigiano Reggiano cheese, prosciutto and culatello (and other kinds of salumi), homemade pasta (filled and long noodles), and Lambrusco (of course).
We don’t live on the sea and so we eat landfood almost exclusively.
But the other day when we noticed that our wine is on the list at the famous Mermaid Oyster Bar in Manhattan (New York City), we weren’t surprised.
Oysters are a notoriously challenging wine pairing. And for some odd reason that no one really understands, Lambrusco actually makes for a great match. In fact, countless sommeliers across Italy like to pair Lambrusco with raw oysters, especially Lambrusco di Sorbara (like our rosé Lambrusco, which you’ll find at the Mermaid Oyster Bar).
Most speculate that the extreme brininess needs the rich fruit flavors of Lambrusco. And many believe that Lambrusco refreshing effervescence is what makes it so good with oysters with their intense flavor.
Mysteries of the wine world aside, we couldn’t be more thrilled that our wine is being put to good use!
Image via the Mermaid Oyster Bar Facebook.