This week, the editors of Saveur featured this spritz recipe, “Punch House Spritz,” which includes Lambrusco — “preferably Lini 910 Lambrusco Rosato” — as one of its ingredients.
The recipe was developed by leading wine and spirits writers Talia Baiocchi and Leslie Pariseau, authors of the landmark book on the history of the spritz and its current renaissance, Spritz: Italy’s Most Iconic Aperitivo Cocktail (Ten Speed 2016).
It’s always great to see top restaurants working with our wines. But it’s even more thrilling to see when restaurateurs and sommeliers pair our wines in new and unusual ways.
A few weeks ago, we posted about our wines being paired with oysters at the Mermaid Oyster Bar in Manhattan. (Thank you again, Mermaid Oyster Bar!)
So you can imagine how happy we were to discover that our wine appears on the list at Rock Creek, one of Seattle’s most popular seafood restaurants. (And when it comes to seafood, there are few place in the U.S. that can compete with Seattle and its restaurant scene; so being part of their program means all the more!)
That’s the Oyster Po’ Boy at Rock Creek. And as biased as we may be, we just have to say it: Doesn’t that dish just scream for our Lambrusco Rosé?
We couldn’t be more thrilled to be part of the excellent wine program at this benchmark among Seattle seafood destinations.
Thank you, Rock Creek! We’ll look forward to seeing you in 2019 when we come out that way!
4300 Fremont Ave. N.
Seattle WA 98103
Image via the Rock Creek Facebook.
Alicia recently sat down with Daniele Cernilli, one of the world’s great Italian wine experts and critics, founder and longtime editor of the Gambero Rosso guide to Italian wines and now editor of an immensely popular online wine portal, Doctor Wine (which, btw, publishes a lot of English-language content).
We’re looking forward to hearing the doctor’s notes on Lini’s current releases.
In the meantime, here’s a link to a profile of Lini published by the site two years ago.
“The line of wines produced is quite formidable and perhaps unique,” wrote the editors. “Choosing one to describe was quite a challenge because they are all excellent, some the absolute best of their category. This is a great winery that produces great wines, one that has discovered the secret of making great a wine that was born to be a table wine. The reputation of their great wines is now international.”
We were thrilled to learn that Lini’s rosé has been awarded the “Corona” (“Crown”) prize by the editors of the 2019 Vini Buoni d’Italia (“Good Wines from Italy”) guide, the publication’s top honor.
Click here for the complete list of winners. (It’s not bad company to keep!)
The Vini Buoni d’Italia guide is devoted exclusively to Italy’s native grape varieties and native wines. We couldn’t be more pleased to be among the winners of this year’s prestigious prize.
All of the winners will be presented at this year’s Merano Wine Festival, November 9-13.
We hope to see you there!
One of the things that we love about Lambrusco is its wonderful versatility.
Its agility at the table makes it a great match for brunch, like the classic-contemporary brunch menu at one of Seattle’s favorite restaurants, Brimmer & Heeltap.
Check out the menu here (we can’t wait to try “Greens, eggs, and ham”!).
We couldn’t be more proud to be part of their excellent wine program.
Thank you, Brimmer & Heeltap, for your support! We’ll look forward to seeing you in early 2019 when Alicia Lini comes back to the U.S.!
Brimmer & Heeltap
425 NW Market St.
Seattle WA 98107
Image via the Brimmer & Heeltap Facebook.
The Lini USA blog would like to share its heartfelt thanks to the owners of Jaynes Gastropub in San Diego, Jayne Battle and Jon Erickson, and the roughly 30 food and wine lovers who came out to taste with our American blogger Jeremy Parzen aka Do Bianchi.
What a great afternoon and what a great group of people!
That’s the legendary Jaynes Burger, above, a great pairing for our Lambruscos!
Jaynes currently serves all four of the Lambruscos that we presented last Saturday.
All sparkling wine is made by fermenting it twice, the second time in a pressurized environment.
Most Lambrusco is made using the Charmat or Martinotti method. A still wine is made. It’s then transferred to a pressurized tank where a second fermentation is provoked. The resulting CO2, a byproduct of fermentation, is captured and it’s what gives the wine its bubbles.
The classic method (also called the Champagne method in Champagne) calls for the second fermentation to be carried out in a sealed bottle. It has to be done by hand and it’s much more time-consuming and costly. And the resulting wines are among the most compelling in the world.
Here are tasting notes for our current-release Metodo Classico Lambrusco by one of Italy’s leading authorities on sparkling wine and Champagne, Alberto Lupetti.
Taste our metodo classico Lambrusco tomorrow, Saturday, July 28, at Jaynes Gastropub in San Diego where our blog master Jeremy Parzen aka Do Bianchi will be leading a walk-around tasting.
Click here for details.