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
(206) 420-2534
Google map

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.

Above: The already legendary squid-ink “chitarra” pasta at Nobie’s, one of Houston’s hippest new restaurants (image via the Nobie’s Facebook).

We couldn’t have been more thrilled to find out that Lini Lambrusco Rosé is now served at Nobie’s, one of the latest entries in Houston’s growing food and wine scene (opened last year; see this Houston Press review).

(Celebrity chef David Chang called Houston “the most exciting food city in America” earlier this year.)

Wine director and general manager Sara Stayer has created an amazing wine program there with a focus on small-scale growers and artisanal winemaking.

It’s so great to know that our wine is in good hands!

Thank you, Nobie’s, and thank you, Sara! We can’t wait to get back to Houston next year to eat at your wonderful restaurant.

Nobie’s
2048 Colquitt St.
Houston TX 77098
(346) 319-5919
Google map

Above: Jayne Battle, owner of Jaynes Gastropub in San Diego, will be hosting a Lini Lambrusco tasting a week from tomorrow together with our blogmaster Jeremy Parzen aka Do Bianchi. On his own blog today, Jeremy tells the story of how he first started working with Lini and how he and Alicia Lini met pop icon and Beatles and Clapton muse Pattie Boyd “all those years ago.”

LAMBRUSCO PARTY
SATURDAY JULY 28

3-5 p.m.
$15 per person

TASTE 4 WINES
click here for wines
with small bites by Jaynes

Jaynes Gastropub
4677 30th St.
San Diego CA 92116
(619) 563-1011
Google map

Please email Jeremy to register (not required but encouraged).

For 4 generations, the Lini family has been making top Lambrusco in the heart of Emilia, the land of Prosciutto di Parma and Parmigiano Reggiano.

The thing that sets their wines apart from the crowd of Lambrusco available today is the family’s patience and devotion: While most producers bottle their Lambruscos immediately (sometimes even the same week that they are made), the Lini family lets their Lambruscos age properly before bottling.

On Saturday, July 28 in San Diego, we will be tasting four of the family’s wines, each aged to create the clean, classic flavors of authentic Lambrusco.

Please join us a week from Saturday to taste these artisanal wines, made from estate-grown fruit:

Lini Lambrusco Labrusca Rosso
(aged 3 months, 85% Lambrusco Salamino, 15% Ancellotta)
Lini Lambrusco Correggio Rosato
(aged 6 months, 50% Lambrusco Salamino, 50% Sorbara)
Lini Lambrusco Correggio
(aged 6 months, 85% Lambrusco Salamino, 15% Ancellotta)
Lini Lambrusco Metodo Classico
(aged 12+ months, 100% Lambrusco Salamino)

LAMBRUSCO PARTY
SATURDAY JULY 28

3-5 p.m.
$15 per person

TASTE 4 WINES
with small bites by Jaynes

Jaynes Gastropub
4677 30th St.
San Diego CA 92116
(619) 563-1011
Google map

Please email Jeremy to register (not required but encouraged).